Yam is called surnu in Konkani. Surna Aadgai or surna nonche ( elephant yam pickle) is an instant one which can be prepared with very few ingredients quickly . Such pickles are made usually during any festival or religious functions at home . They can be prepared a day earlier during any function without much fuss . Adgai is a kochi G S B style preparation . In my in-law’s family we makes this recipe during sradha function . All of our family members like this dish . This yam pickle is yummy and delicious. It will make your meal more delightful. It also goes well with idli, dosa, appo and ramdanu. You can make this same type of pickle with kook ( Chinese potato ) or even with karathe ( bitter gourd ) . This pickle can be stored up to 10 – 15 days in the fridge and used as and when required .

1 . Elephant yam – 150 gms .

2 . Dry chillies – 20 – 25 numbers ( I used half regular and half bedgi variety ) .

3 . Tamarind – a big marble size .

4 . Asafoetida – a small piece .

5 . Salt – 4 – 5 tsp .

6 . Water – 2 cups approx .

7 . Oil for deep frying .

For seasoning :

Oil – 1 tsp .

Mustard – 1 tsp .

Curry leaves – 1 sprigs.

Method :

1 . Peel wash and chop surnu (yam) into small pieces. Apply one tsp salt on the yam pieces and keep aside.

2 . In a vessel take two cups of water, add salt, mix well, heat and bring to a boil, switch off the flame and keep aside to cool down completely.

3 . Take some boiled salt water from this and soak tamarind in it and keep aside .

4 . In a pan heat oil and fry dry chillies to a crisp. Take out from oil and keep aside.

5 . Squeeze the water from yam pieces and deep fry in same hot oil till golden brown and crisp. Keep aside .

6 . Grind the chilies and asafoetida to a powder in a mixer grinder .

7 . Add soaked tamarind and grind to a smooth paste. Add 1 – 2 tbsp of boiled and cooled salt water

8 . Transfer the ground chilly paste in a bowl. Dilute it by adding boiled and cooled salt water .

9 . Now add the fried yam pieces mix well, add salt water if needed.

10 . Heat oil in a small pan, add mustard and when it starts to splutter, add curry leaves and switch off the flame.

11 . Pour the above seasoning into the adgai and mix well.

12 . After one hour you can use this tasty yummy lip smacking yam pickle as a side dish for dosa , idli or rice .