Soorna Tambude (Cubed Yam in bold Masala) - Authentic GSB Konkani Temple Cuisine

Welcome back to Bapama's Kitchen! Today, we are excited to bring you a recipe that is usually made in temples and is a popular dish in the GSB Konkani community called Soorna Tambude.

Soorna Tambude is a delicious dish made with cubes of yam that are cooked in a masala made using coriander seeds, fenugreek seeds, mustard seeds, dried Byadgi chillies, turmeric, asafoetida, and tamarind that is ground to a thick paste and tempered with mustard seeds and curry leaves.

The flavors are very bold & unique and, can be used to reset your taste buds. It tastes slightly bitter and sweet but is a nice new recipe to try. Serve this dish like a pickle and eat it over the course of a couple of days. The flavors tend to absorb and get better as it gets older.

In this video, we will show you how to make Soornache Tambude step-by-step. From preparing the yam to making the masala paste, we will guide you through the entire process so you can recreate this authentic Konkani dish in your own kitchen.

INGREDIENTS:
150 - 200 Grams Yam (Cubed)
10 - 20 Grams Jaggery

FOR MASALA:
12 Dried Red Chillies (Byadgi)
2-3 Tablespoons Mustard seeds
1 Tablespoon Coriander Seeds
1.5 - 2 Teaspoon Fenugreek Seeds
1/2 - 3/4 Teaspoon Asafoetida (Hing)
1 Teaspoon Turmeric Powder

FOR TEMPERING:
1.5 Tablespoon Coconut Oil
2 Teaspoon Mustard Seeds
1 Sprig Curry Leaves

So join us on this culinary journey and discover the flavors of Konkani cuisine with Soornache Tambude. Don't forget to like and subscribe to our channel for more traditional recipes from India.

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