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How To Make Suran ki Subzi , Yam Curry Recipe

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Suran Ki Sabzi- Elephant Foot Yam Cooked with spices and yogurt

Suran Ki Sabzi- Suran/Yam/Jimikand/Elephant foot yam – is an edible tube, but is different from sweet potato, though people  often confuse between the two. It is high on carbs and is a very good source of potassium, proteins, vitamins,fiber and antioxidants. Very high in omega 3 fatty acids.

Suran/yam has a cooling effect on the body and has anti coagulating properties which prevent the blood from clotting, and it increases estrogen levels in women.

As YAm is easily available throughout the year and is very reasonably priced, it’s a good idea to include it in our regular diet.

Do try these delicious recipe to serve with Sattu paratha-

suran ki subzi, yam curry

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Print Recipe

Suran ki Subzi / Yam Curry

Course: Dry curry, Main Course
Cuisine: Indian
Servings: 5 people
Calories: 247kcal

Ingredients

  • 500 gram Yam / Suran
  • 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 2 tbsp Yogurt / Dahi
  • 3/4 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1 tsp Mango Powder / Amchoor Powder
  • 1/3 tsp Garam Masala Powder
  • 1 tsp Salt / Namak

Tempering / Tadka

  • 4 tbsp Cooking Oil
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Carom Seeds / Ajwain
  • 1/4 tsp Asafoetida / Hing powder
  • a pinch Cloves / Lavang powder

Instructions

  • To clean and chop yam - Before you start working - apply oil on your hands and then scrub the yam under running water and then make big slices or strips. Then peel the yam skin carefully with a strong and sharp knife. Don't forget to grease your hands otherwise they may get itchy due to the yam's skin.
  • Cut into big pieces, and wash them thoroughly. Boil till done, or pressure cook with 2 glasses of water for 2 whistles on medium heat.
  • Drain and keep aside, when cooled completely chop and make medium size pieces.
  • Heat oil or ghee in a pan and add cumin and carom seeds. When the seeds turn golden in color then add asafoetida and clove powder.
  • Add turmeric and add the boiled yam pieces.
  • Stir and then add all the dry spices, mix and then add whipped yogurt. Mix gently.
  • Let it cook on slow heat for about 5 minutes - stir 2,3 times in between.
  • Add chopped fresh coriander and serve .

Notes

Serving suggestions-serve with any Indian bread or as a side dish.

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Comments

  1. Lobo says

    I have heard from several sources that if the suran is not prepared correctly, it can result in an itchy throat and even tongue that can be quite uncomfortable. Can someone explain the process to ensure that phenomena does not happen?

    Also, if one starts with frozen suran, does that already eliminate the issue?

    Thank you for any help that anyone can offer!

    Reply

    • anjanaskc says

      Hi Lobo,this itching problem is quite rare ,but if you wash and then soak suran in some water with 2 tsp vinegar added for some time and then boil in the same then there would be no issues with suran.Never tried frozen suran though

      Reply

  2. Nayana Pai says

    That's just a great recipe for Suran. The dish just got finished at the table yesterday – unlike the days when it is made with kokam. Dahi as a base is an excellent way to consume Suran. Many thanks

    Reply

  5. North indian Restaurants in Indore says

    I must say the blog post is just useful for everyone else reading it because the information and knowledge it contains is very important. I like the post! Excellent job! Keep sharing such valuable information through your blogs.

    Reply

  8. themustardseed says

    So good! I love suran and my grandmother used to make pickle with grated suran and whole garlic in mustard oil. It is my all time favorite!

    Reply

  13. Sweety says

    I'd like to try this recipe tonight. I'll possibly add lots of turmeric/curcumin and chili powder. How many servings can this make?

    Reply

  14. Manasi says

    What a lovely vegetable preparation!
    I like suran, sadly, we get only frozen variety here- which I do not like 🙁
    If I do get fresh yam, though, I will try this method.

    Reply

  19. Naveena Sukumaran says

    Love your site.. Great collection. I have tried cabbage muthiya and gajar halwa. Both turned awesome. I have gone thru all your recipes and have shortlisted quite a few to try each day. Thanks and keep up the good work.

    Reply

  21. sangeeta says

    Nice recipe. I never tried sooran with dahi. My mom used to make a spicy deep brown subzi with it and that is what I have had till now. But sooran ka chokha and kabab i make more frequently. This recipe would be included in my repertoire soon 🙂

    Reply

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