Suran Ki Sabzi / Yam Stir Fry (Dry Recipe)

 

           Suran Ki Sabzi / Yam Stir Fry is a simple and a quick dry dish to be had with jeera rice or chapatti / paratha. It also goes well as a side dish with dal-chawal. Yam is a very nutritious tuber and in spite of having a lot of fibre content, it also contains a lot vitamins and potassium. This is a dry recipe and if prepared in this manner, can turn out simply yummy and chatpata. 

          In this recipe, I just added onion, ginger, garlic, green chilies and few dry spices. It was then finished off with lime juice and coriander leaves. This yam stir fry is both spicy and tangy. So check out a step by step pictorial recipe to prepare my version of this amazing dish.

• 500 gms. Yam / Suran, cut into small cubes
• 1 onion, sliced
• 2-3 garlic, sliced
• 1 inch ginger, chopped
• 2-3 green chilies, chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida 
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1/2 tbp. coriander powder
• 1/2 tsp. cumin powder
• 1 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tbsp. lime juice
• 1 tbsp. coriander leaves, chopped 

           Steam the suran for 4-5 minutes or till it is fork tender. Keep aside.

          Heat oil in a pan and temper with cumin seeds and asafoetida.

          Add the onion, ginger, garlic and green chilies and sauté till light brown. 

          Add the steamed suran and salt to taste. Give it a nice mix. 

          Now add all the remaining dry spices. Sauté on a low flame for 2-3 minutes.

          When done, add lime juice and mix well. Garnish with coriander leaves.       

          Serve as a side dish with either jeera rice or chapatti / paratha.

      Steam the suran for 4-5 minutes or till it is fork tender. Keep aside.

        Heat oil in a pan & temper with cumin seeds & asafoetida.

 Add the onion, ginger, garlic & green chilies & sauté till light brown. 

           Add the steamed suran & salt to taste. Give it a nice mix. 

Now add all the remaining dry spices. Sauté on a low flame for 2-3 minutes.

                 When done, add lime juice and mix well.

                   Garnish with coriander leaves.

             Serve as a side dish with either jeera rice or chapatti / paratha.

Suranache Kaap (Elephant Foot Yam - Maharashtrian style)

 

          Suranache Kaap is a traditional and a very popular Maharashtrian snack recipe. So transform this humble versatile veggie into an amazing appetizer to be relished with green chutney. They turn out very crisp with a coating of semolina and rice flour. 

          Elephant Foot Yam is not too popular with the masses. However, it is a power house of nutrients, dietary fibre, healthy carbs, zinc, calcium and protein to name a few. Fish Fry can be substituted with this Suran Kaap for the vegetarians. So get ahead and prepare this yummy Suranache Kaap by checking out the step by step pictorial recipe. 

Ingredients - 

• 1 medium size Elephant Foot Yam (Suran)
• 3-4 green chilies
• 5-6 garlic cloves
• 1" ginger
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. Kashmiri red chili powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1 tsp. tamarind paste
• 2-3 tbsp. coriander leaves. chopped
• oil to shallow fry

Coating - 

• 1/2 cup semolina
• 2-3 tbsp. rice flour
• pinch of salt
• 1/2 tsp. Kashmiri red chili powder or to taste

          Wash the yam nicely to remove all the mud. Then apply some oil to your palm and peel the yam. This helps to keep away the itchiness. 

          Cut into thick slices and immediately immerse in water. 

          Steam till it is tender and then keep aside. 

          Blend the green chilies, garlic and ginger with some water into a smooth paste. 

          Transfer to a wide bowl. To it, add salt to taste, turmeric powder, red chili powder, tamarind paste, coriander powder, cumin powder and coriander leaves. Mix well.

          Add the steamed yam and coat them well with this paste. Keep aside for 5-10 minutes.

          In a plate, mix together semolina, rice flour, salt and red chili powder. Coat all the marinated suran with it.

          Heat some oil in a pan / tawa and shallow fry the marinated yam till crisp and golden on both sides. 

          Serve as an appetizer with green chutney or as an accompaniment to khichdi or daal-chawal. 

                Cut into thick slices & immediately immerse in water. 

                  Steam till it is tender & keep aside. 

  Blend green chilies, garlic & ginger with some water into a smooth paste. 

To it, add salt to taste, turmeric powder, red chili powder, tamarind paste, coriander powder, cumin powder & coriander leaves. 

                       Mix well.

In a plate, take semolina, rice flour, salt, red chili powder & red chili flakes. 

                    Mix well & keep aside. 

Add the steamed yam to the paste & coat them well. Keep aside for 5-10 minutes.

                 Coat all the marinated suran with the semolina-rice flour.

              Heat some oil & shallow fry the marinated yam till crisp...

                      ..... and golden on both sides. 

Serve as an appetizer with green chutney or as an accompaniment to khichdi or daal-chawal. 

Erissery - Kerala Cuisine

       
           Erissery is a traditional Kerala Cuisine. It is a combination of green plantain and elephant yam cooked with coconut and tempered with some aromatic spices. It is one of the items in an Onam Sadya meal. Very easy and a simple vegetarian dish which can be prepared in no time. Red pumpkin is another essential veggie which is also used in this preparation.

• 1 green plantain, scraped & cubed
• 250 gms. elephant foot yam, cubed
• 3/4 cup fresh coconut, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. cumin seeds
• 2 tbsp. coconut oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 dry red chili

          Pressure cook the plantain and the yam in 1 cup water, turmeric powder, salt and red chili powder for 2 whistles. 

          Grind 1/4 cup coconut and cumin seeds to a paste. Add to the cooked veggies and boil for 2-3 minutes. Transfer to a serving dish. 

          Heat 1 tbsp. oil in a pan and temper with mustard seeds, dry red chili and curry leaves. After it stops spluttering, add the remaining coconut and fry till light brown. 

           Pour it over the cooked veggie. Give it a mix and serve with steamed rice as a part of a Sadya meal.

         

       

Aloo Suran Tikki (Potato & Yam Cutlet)

       
          A great way to relish Yam (Suran) which is not much appreciated nor heard by many, is to camouflage it in potatoes to make these delicious Cutlets / Tikkis. They not only tastes yummy, but they will be finished in no time. It is great as a healthy tea time snack or can be had as appetizers along with some green chutney or sauce.

• 2 potatoes, boiled & mashed
• 1 small yam / suran (equal to one potato), boiled & mashed
• 2 tbsp. oil
• 1 & 1/2  onion, chopped
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. kasuri methi (crushed)
• oil to shallow fry

          Heat oil in a pan and sauté 1 onion, ginger and chilies till slightly light brown in colour. Add the mashed potato and yam, salt and turmeric powder and fry for 2-3 minutes.

          Add the crushed kasuri methi and fry for a minute. Keep aside to cool. Now add the remaining 1/2 onion and form into a dough.

          Make equal portions out of it and give it a tikki shape. Refrigerate them for 30 minutes before frying.

          Heat little oil in a pan and shallow fry them few at a time till golden brown on both sides. Serve hot with sauce or any chutney.