Suran Matar Ki Sabji- tangy easy to make Elephant foot yam and yogurt curry
In English Suran it is called- Elephant foot Yam and in Hindi – Jimikand/ Oal and Suran. Suran ki sabji is quite an easy and simple curry to make.
Suran or Oal is a tuber and is quite rich in fiber so help to remove toxins from the liver. It also have anti-inflammatory and antioxidant properties. Yam also lower cholesterol., improve appetite and heal Ulcers.
It is also high in potassium so kidney patients should have to avoid it or take it in very limited quantity.
Suran ki sabji is made specially on Deepavali for Laxmi Ji Bhog as it is considered auspicious . Jimikand can be made in many ways. Usually people fry and make it the curry but frying is not at all necessary to make it. Its skin can cause itching some time so do apply some oil while chopping and peeling it. It can also cause itching in throat sometimes so while boiling add a piece of lemon or tamarind in the water or use yogurt and lemon juice in the gravy.
I make dry stir fry, make kofta and kababs often from Jimikand. This dahi wali suran ki sabji is very easy to make and goes well with poori, paratha and rice . Yam can also be eaten on fasting days as it is a tuber and is allowed as vrat ka khana.
I have added peas but you can skip peas and make without it like dahi ke aloo.
Do try this easy and delicious curry this Diwali.
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Suran Matar Ki Sabji | Jimikand Ki Sabji
Ingredients
- 350 gm Yam/Suran/jimikand/Elephant foot
- 1/2 cup Green Peas / Hari Matar
- 1/2 cup Yogurt / Dahi
- 1 cup Water / Paani
- 1/4 tsp Black Salt / Kala Namak
- to taste Salt / Namak
- 3/4 tsp Red Chilli powder / Laal mirch powder
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Whole Wheat Flour / Atta
- 1 tsp Fresh Coriander/ Hara Dhaniya
- 1/2 tsp Lemon Juice / Nimbu Ka Ras optional
- 1 Green Chillies / Hari Mirch chopped
- Handful Fresh Coriander / Cilantro / Hara Dhaniya
- 1 tsp Ginger / Adrak chopped
Tadka
- 2 tsp Cooking oil or ghee
- 1/2 tsp Carom Seeds / Ajwain
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1/3 tsp Asafoetida / Hing powder
- 2 Cloves / Lavang
- few Curry Leaves / Kadi Patta
- 1/2 tsp Kashmiri Chili powder
Instructions
- Peel the skin of yam and wash it thoroughly and then cut into small pieces and dip in water for few minutes.
- Add the chopped pieces in the pressure cooker and add 2 cups of water and a slice of lemon and pressure cook for 3 whistles on medium heat, OR cook till it become soft.
- When the pressure subsided then open the cooker and drain out the water.
- Mash few yam pieces using the ladle.
- Whisk the curd well with 1 tsp wheat flour and then mix with 1 cup of water.
- In a kadhai or cooking pan add all the yam pieces, green peas ,the yogurt water mix, ginger, chili and all the spices (except the tempering ingredients)
- I have used frozen peas but if you are using fresh peas then boil them with yam in the cooker.
- Mix everything well and now cook it on medium heat, keep stirring till it start boiling, else it may curdle.
- You can add some more water if you want the curry on thinner side.
- Once it start boiling , simmer it for 5-8 minutes.
- Now heat oil or ghee in a small tadka pan and then add cumin, ajwain and then the asafoetida.
- When done switch off the heat and add cloves, curry leaves na kashmiri chili in the hot tadka.
- Pour it over the curry and switch off the heat.
- Add chopped coriander and some lemon juice (IF NEEDED ) and mix.
- Serve with poori,paratha or steamed jeera rice.
Notes