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Suran ki Subzi / Yam Curry

October 24, 2012 by anjanaskc 26 Comments

SURAN KI SUBZI-ELEPHANT FOOT YAM COOKED IN SPICY MARINADE, WITHOUT A SAUCE.

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

suran ki subzi, yam curry

 

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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.

Nutrition

Calories: 247kcal | Carbohydrates: 33g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 0.3mg | Sodium: 415mg | Potassium: 949mg | Fiber: 6g | Sugar: 2g | Vitamin A: 15% | Vitamin C: 31% | Calcium: 5% | Iron: 11%

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  • Achari Bhindi Recipe , Spicy Okra stir fry
  • Guvar Phali ki Sabzi Recipe , How To Make Guvar Phali Ki Sabzi, Cluster Bean Stir FryGuvar Phali ki Sabzi Recipe , How To Make Guvar Phali Ki Sabzi, Cluster Bean Stir Fry
  • Masala Long beans / Barbatti Masala

Filed Under: Dry Curry/Stir fry /side dish, Tiffin Variety, Uttar Pradesh Cuisine Tagged With: Bachelor's cooking, Elephant foot, Jain food, No onion garlic recipe, stir fry, Subzis and curries, Uttar Pradesh Cuisine, vegetarian

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Comments

  1. Lobo says

    September 30, 2017 at 3:12 am

    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

      October 6, 2017 at 7:27 am

      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

    September 16, 2014 at 8:22 am

    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
  3. anjanaskc says

    May 8, 2014 at 6:54 am

    @Daniel you can find suran/yam at any Indian store selling vegetables

    Reply
  4. Daniel Olbrych says

    May 7, 2014 at 10:55 pm

    Where can you buy suran in the USA?

    Reply
  5. North indian Restaurants in Indore says

    January 14, 2014 at 11:21 am

    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
  6. Your Cookery Book says

    October 27, 2012 at 8:42 pm

    I found your recipe from petitchef. I'll definitely give it try this recipe some time soon with little tweek. Thanks.

    Reply
  7. Divya Pramil says

    October 26, 2012 at 8:16 am

    Wow that sounds too yum!! Delectable presentation 🙂
    Today's Special – Stuffed Capsicum / Bell Peppers Stuffed With Eggs – Pressure Cooker Method
    You Too Can Cook Indian Food

    Reply
  8. themustardseed says

    October 25, 2012 at 3:58 pm

    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
  9. Hema says

    October 25, 2012 at 2:22 pm

    I've never tried a subzi with suran, this looks so delicious..

    Reply
  10. Sayantani says

    October 25, 2012 at 6:48 am

    never tried suran with yogurt. a must try combo for me.

    Reply
  11. Vimitha Anand says

    October 25, 2012 at 5:45 am

    Delicious curry… Would be nice for chapathis or rice

    Reply
  12. Akila says

    October 25, 2012 at 4:48 am

    Never done this variety.. Looks great

    Event: Dish name starts with P

    Reply
  13. Sweety says

    October 25, 2012 at 4:35 am

    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

    October 25, 2012 at 3:21 am

    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
  15. Veena Theagarajan says

    October 24, 2012 at 11:22 pm

    Like the spices in it.. I normally do simple fry
    great-secret-of-life.blogspot.com

    Reply
  16. divya says

    October 24, 2012 at 11:17 pm

    ahaaa…looks absolutely yummy!

    Reply
  17. kala says

    October 24, 2012 at 10:33 pm

    yuummyyyyyyy

    Reply
  18. DivyaGCP says

    October 24, 2012 at 9:20 pm

    Delicious and Flavorful!!

    Divya's Culinary Journey

    Reply
  19. Naveena Sukumaran says

    October 24, 2012 at 7:38 pm

    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
  20. Mélange says

    October 24, 2012 at 6:18 pm

    Super yummy and an absolute treat..

    Reply
  21. sangeeta says

    October 24, 2012 at 5:59 pm

    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
  22. Suja Manoj says

    October 24, 2012 at 4:41 pm

    Love the recipe,looks so delicious.

    Reply
  23. Gauri says

    October 24, 2012 at 4:32 pm

    Wow.. looks so delicious and want some now :))

    Reply
  24. Suman Arthy says

    October 24, 2012 at 4:24 pm

    I wish I could taste this dish aunty..

    Reply
  25. PT says

    October 24, 2012 at 4:16 pm

    like the way you have prepared this curry..

    Reply

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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