Friday, 24 May 2013

SURAN AMTI


SURAN AMTI 


INGREDIENTS

Suran / yam (boiled and mashed)
½  cup
Chilli powder
½ tsp
Tamarind / imli (soaked)
Smaller than marble sized ball
Scraped fresh coconut
2 tbsp
Jaggery
 1 ½  tbsp
Coriander leaves (chopped)
3 – 4 sprigs
Chickpea flour / besan
½ to 1 tbsp
Salt
T.T.
FOR TADKA
Oil
1 tbsp
Mustard seeds / rai
½ tsp
Cumin seeds / jeera
½ tsp
Asafetida / heeng
¼ tsp
Turmeric powder / haldi
¼  tsp


METHOD:

1.       Heat oil, add all the ingredients for tadka in the same sequence given adding the next ingredient when the first splutters or sizzles.

2.       Add the yam and sauté for some time. Pour in a glass full of water. Bring it to a boil.

3.       Add all the remaining ingredients except the besan. Also keep some scraped coconut and coriander leaves for garnishing.

4.       Dissolve the besan in a little water and add to the boiling amti. The consistency should be pouring.

5.       When the besan is cooked and the amti has thickened and come together remove from flame.

6.       Garnish with the remaining scraped coconut and coriander leaves.  Serve hot with boiled rice.