Monday, April 6, 2009

Yam Curry (Surna Tambudi)

Suran or Sooran is also known as Yam. Popularly available in South India, it belongs to the tube root or root family and grows in abundance and to a fairly bigger size. Some varieties of Suran leave an itchy feeling in throat so one needs to ensure that the Suran pieces are carefully cooked.

Surna Tambudi is a choicest and tasty coconut gravy based dish. Some people often complain about being unable to eat this dish owing to the itchy sensation it leaves on hands while cooking and throat post consumption. Unlike other 'Tambli' based dishes, this one is not cold and needs to be boiled and seasoned with spices.

Preparation time: 15 minutes
Cooking time: 20-30 minutes
Yield: 3-4 servings

Suran/ Yam - 3 cups (Frozen or fresh)
Coriander seeds - 2 tablespoon
Mustard seeds - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Asafoetida powder - 1/10 teaspoon
Grated coconut (optional) - 1 cup
Red Chillies (Byadgi chillies) - 3-5
Methi seeds - 1/2 teaspoon
Water - For curry consistency
Salt - as per taste

For seasoning -
Oil - For frying
Curry leaves - 3-6 leaves

1. Defrost Suran and allow to thaw, keep aside for 1/2 hour at room temperature. If using fresh ones, chop off the thick skin and chop into bite sized pieces. Use kitchen gloves to prevent itchy sensation on hands. Pressure cook for 2-3 whistles.
2. Heat 2 spoons of oil in a kadhai and temper with coriander seeds, mustard seeds, turmeric powder, red chillies. Take care to fry these ingredients on a low flame since the masalas could easily get burnt. Saute for around 5 minutes and towards the end while putting off the flame add grated coconut. This is optional however if added gives a great flavour to the dish. Once cooled, grind the masala to a paste.
3. In a saucepan, boil the Suran pieces and add the ground gravy. Bring it to a boil for around 10 minutes and simmer on low flame till the Yam pieces are completely cooked. Temper with a seasoning of Mustard seeds and Curry leaves tempered in heated oil. Serve hot with rice.

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