This is a no heat or cook dish.
Yam – 1 piece
Bedgi chillies-4 to 5
Guntur chilli – 2
Methi – 6 to 8 seeds
Coriander seeds -1 t spoon
Hing -2-3 pinches
Tamarind – size of a chana.
Coconut -3 table spoons.
Coconut oil -1 small Vati (for frying the suran pieces)
Salt as per taste.
Mustard -1/2 spoon
Coconut oil 1 table spoon
Curry leaves – 1 sprig
Clean the yam and remove the peels.
Now slice it into very thin and small bits
Apply a little salt and keep aside for about 10-15 minutes.
Squeeze out the excess water from the yam and keep aside.
In a small pan heat the oil and fry the suran pieces till golden and crisp.
Drain them on a paper towel.
Now in a spoon of oil roast the mustard, coriander, chillies, methi and Hing until you get a nice aroma.
Now grind all the above roasted ingredients with the grated coconut and tamarind adding about 1/4 glass of water.
Add the ground mixture to the suran and mix well.
You may add salt if needed as the suran has salt.
Mix well and give the tempering of mustard and curry leaves in coconut oil.