Elephant Yam (Suran) Curry Recipe
Ingredients
- Elphant yam Suran - Half
- Black chickpeas- 3 tsp
- Onion- 1 no.
- Fresh grated coconut- 1/2 cup
- Tamarind- Lemon sized
- Jaggery- Gooseberry sized
- Sambar powder- 3 tsp
- Salt- 1 to 1.5 taste
Seasoning ingredients
- Cooking oil- 1 tsp
- Mustard seeds- 1/2 tsp
- Split black lentils- 1/2 tsp
- Curry leaves- Few
Instructions
Preparation
- Soak chickpeas for 4 to 5 hours or overnight. Drain water and keep it ready.
- Wash and peel off elephant yam, chop it in to medium sized cubes. Similarly peel off onion and chop it in to cubes. Soak tamarind in 1/4 cup of water for 10 minutes, extract it's juice and discard residue.
Method
- Heat a pan adding all the seasoning ingredients in the order mentioned, when the mustard seeds sizzle and pop, include onions. Saute them till translucent, then add chopped yam and chickpeas.
- Saute the veggie for a while and add a cup of water. Let the yam cubes turn little soft and then include tamarind juice, jaggery and salt. When the yam and chickpeas get cooked to perfection, add sambar powder.
- Let the veggie and chickpeas nicely absorb flavors. Finally add fresh grated coconut, adjust consistency of the curry by adding water. Bring it to boil and switch off.
- This easy elephant yam curry is wonderful with steamed rice.
Notes
- I have used the sprouted chickpeas for extra nutrition. You too can sprout them before using.
- This yam curry tastes good being little sour, sweet and spicy.
- I haven't added any chillies for spice. You can add one or two green chillies if you prefer.
- Fresh coconut is used to make the curry thick, do not skip it.