Easy Suran Curry – a tangy, delicious and easy-to-make elephant yam and yogurt curry
Elephant yam, also called suran, ol or jimikand, is a root vegetable packed with nutrients, fiber, minerals and vitamins that support overall health. It is high in dietary fiber, which helps support gut health, prevent constipation, manage blood sugar levels and support heart health.
Yam is a very healthy vegetable, but we have to be careful while cutting, chopping and cooking it. Yam contains calcium oxalate crystals, which can cause itching in the mouth and throat. So, always boil and cook it with a souring agent such as lemon, yogurt or tamarind. Apply some oil to your hands or wear gloves while peeling and chopping yam; otherwise, it may cause itching on your hands.
Yam is used in many parts of India. Different types of curries, stir-fries, pickles and snacks are made using yam. It is commonly consumed in states such as West Bengal, Andhra Pradesh, Kerala, Tamil Nadu, Bihar, Uttar Pradesh, Maharashtra and Gujarat.
In Uttar Pradesh, we make simple stir-fry or sookhi sabji, gravy wali dahi ki sabji, pickle, cutlets and bhaja-style chips with yam. It is customary to make yam sabji on Diwali night as an offering to Goddess Lakshmi, as yam is considered very auspicious.
I have already shared 2–3 yam recipes on my blog. Today, I am sharing a simple dahi wali yam curry, which I often make at home. It is very easy to make and tastes delicious with paratha, poori or roti.
INGREDIENTS NEEDED
- Yam – Try to get fresh, firm yam with smooth skin.
- Yogurt – Slightly sour or fresh curd can be used. You can also use buttermilk.
- Herbs – Green chili, ginger, fresh coriander and lemon.
- Spices – Basic spices such as salt, red chili powder, turmeric, coriander powder, asafoetida, carom seeds and cumin seeds.
- Ghee or oil – For tempering.
HOW TO MAKE SURAN KI SABJI / YAM CURRY
Apply some oil to your hands or wear gloves. Wash the yam and then peel the skin using a sharp knife. Be careful while doing this, as the peel is thick and hard.
Chop the peeled yam into medium-sized cubes and wash well. Add them to a pressure cooker with some water and a piece of lemon or tamarind. Pressure cook for 2–3 whistles on medium heat.
Whisk the curd with 1 tsp of flour and mix well. Add around 2–3 cups of water, or adjust the quantity according to how thick or thin you want the curry.
Heat oil or ghee in a pan. Add carom seeds, cumin seeds, asafoetida, chopped green chilies and curry leaves. Now add turmeric and red chili powder and immediately pour in the prepared curd mixture.
Add the boiled yam, salt, coriander powder and chopped ginger. Keep stirring until it starts boiling. Now cook for another 4–5 minutes on low heat.
Add chopped coriander and lemon juice and switch off the heat.
Enjoy this delicious yam curry with paratha, poori, roti or any Indian bread of your choice.
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Easy Suran Sabji | Yam curry
Easy Suran Curry- a tangy delicious and easy to make elephant yam and yogurt curry.
Ingredients
- 400 gm Yam/ Suran/ jimikand/ Elephant foot yam
- 3/4 cup Yogurt/Curd
- 1 tsp Whole Wheat Flour / Atta
- 2 Green Chillies / Hari Mirch
- 1 tbsp Ginger / Adrak
- 1.5 tbsp Lemon Juice / Nimbu Ka Ras
- Hand fulL OF Fresh Coriander / Cilantro / Hara Dhaniya
dry spices
- 1/2 tsp Black Salt / Kala Namak
- to taste Salt / Namak
- 3/4 tsp Turmeric Powder / Haldi Powder
- 1 tsp Red Chilli powder / Laal mirch powder
- 1 tsp Coriander Powder / Dhaniya Powder
tempering
- 3 tbsp Cooking Oil
- 1/2 tsp Carom Seeds / Ajwain
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/3 tsp Asafoetida / Hing powder
- 4 whole dry red chili
- 2 Cloves / Lavang
Instructions
- wash the yam and peel the skin, apply some oil on your hands or wear gloves to avoid itching .
- Chop yam into small cubes and wash again.
- In the pressure cooker add the chopped yam pieces ,, enough water to cover the yam pieces and a piece of tamarind or lemon slice and cook for 3 whistles on medium heat.
- Open the cooker when cool down and check if its done or not. mash few yam pieces with the back of the ladle.
- in a bowl add yogurt and wheat flour and whisk it well and then dilute it with a cup of water, keep aside.
- Heat oil in the cooking pan and add cumin, carom seeds, asafoetida, cloves, dry red chilies , and then curry leaves and chopped green chilies. stir to mix.
- Now lower the heat and add turmeric and red chili powder, and immediately pour the boiled yam mixture along with the water from the cooker.
- Now add the prepared yourt mixture and mix , now keep stirring till it start boiling , if you leave at this stage then the curd may curdle.
- Once the curry start boiling then add ginger, coriander powder and salt and mix. let it cook on medium heat for around 5-6 minutres.
- Add lemon juice and chopped coriander and switch off the heat.
- Enjoy with partha, poori , roti or rice.
Notes
- adjust the quantity of water as per your preference, how thick and thin curry you want to make.
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