Suran Curry, Kanda Kura
Suran Curry or Yam Curry, Kanda Kura -Boiled elephant yam cooked in spicy, sweet and sour tamarind gravy. Simple in preparation and tasty in eating.
There are few recipes which I cannot compromise with and so is the case with some of the vegetables. If yam is brought at home then this Suran Curry has to be prepared without fail. I just love those chunks of yam cooked in my favourite gravy.
Suran is called Kanda gadda in Telugu and suvarna gadde in Kannada. Kanda Bachali Kura is a famous Andhra dish which made by cooking yam along with leafy vegetable. Chips made out of yam is an excellent accompaniment and quite famous in Andhra. Suvarna gadde huli (sambar) is made in Karnataka.
Recently I have seen in a TV show that even pickle is made out of grated yam in North India. I am yet to try more recipes with this vegetable. Suran curry is the first one which I tried. It can turn itchy if not cooked properly. To avoid that itching sensation it is always cooked along with ingredients like tamarind, sugar or amchoor (dry mango powder) and sometimes more oil.
Suran or yam is a root vegetable and hence it has good amount of starch content. Hence it cannot be consumed regularly like few other vegetables. But its taste is so tempting that you can have this Suran Curry quite often. Do check out my Elephant foot yam dosa recipe or famously called as Kandattu in Andhra for another such variety recipe made from yam.
For now, let us see how to make this Suran Curry, Kanda Kura
- Yam/Suran/Kanda Gadda/Suvarna gadde : 300 to 350 Gms
- Tamarind: Large gooseberry sized soaked in warm water
- Grated Jaggery: 3-4 tbsp.
- Green Chillies : 3
- Ginger (optional): ½ inch
- Oil : 1.5 tbsp.
- Chana Dal: ½ spoons
- Mustard and Cumin Seeds: 1 spoon each
- Turmeric and asafoetida : 1 pinch each
- Curry leaves: few
- Red Chillies : 1
- Salt: To taste.
- Remove the skin of the yam, wash it thoroughly and then cut it into medium sized cubes.
- Pressure cook the yam until soft and keep aside
- Meanwhile extract the pulp from the soaked tamarind and add a ¼ cup of water.
- To this tamarind extract add in chopped green chillies, curry leaves, jaggery, salt, turmeric and keep it aside for 10 mins until the yam gets cooked.
- Open the lid of the cooker and slightly mash the boiled yam. You may leave it even as chunks or make it into a coarse paste texture
- Heat oil in a pan and add in mustard and cumin seeds to splutter
- Add in Curry leaves, red chillies and asafoetida
- Add green chillies and chopped ginger and fry for a minute
- Now add the tamarind mixture into the pan and boil it well until the mixture thickens.
- Add in the boiled yam, mix well and cook on low flame for another 5 minutes.
- Serve it with hot steamed rice or rotis
- Apply a little oil on your palms before chopping the yam to avoid itching.