“Surna Sukke / Elephant Yam Semi Dry Curry” … Suran / Soornu / Elephant Foot Yam / Jimikand / Suvarna Gedde / Surti Kand is a tuber variety vegetable that can be prepared into many tasty dishes, be it curries, fries, tikkis etc. Here is a delicious side dish from Konkani Saraswat Cuisine that goes well with Dalitoy~SheetHa (Rice) or with chapati/roti too … Yummilicious …
** Sukke is a traditional semi dry masala side dish prepared in almost every Konkani Saraswats home and loved by one and all. It goes well with both Dalitoy-Rice or with chapati/roti too. I have posted this dish with different combo of veggies many times and each one is loved equally, as I must mention here that the veggie used here imparts a lovely taste to the dish making each one of them taste differently though the masala used is the same. I will not write more about sukke as I have already mentioned about it many times, so will move on to the recipe and share the same below. Sharing a common link to all sukke posted in blog which you can also check up on and try out the same. Do try out various amchigale / GSB dishes in your homes and enjoy them with your family and friends, they are one of the healthiest food in the earth and will not upset your stomach or make you uneasy.
** Here is my simple method of preparing “Surna Sukke / Elephant Yam Semi Dry Curry” ... My Style ....
** Ingredients :
Suran / Soornu / Elephant Foot Yam / Jimikand / Suvarna Gedde / Surti Kand : 500 gms.
Tamarind / Imly / Chinchama : one large marble sized / say about 1 tsp
Urad dal : 2 tsp
Coriander Seeds : 1 tblsp
Methi seeds : ½ tsp (Optional, I have added)
Coconut : 1 heaped cup freshly grated.
Red Kashmiri Chillies : 8-10
Jaggery : 25-30 gms grated (Optional, I have not added)
Salt to taste
Oil : 1-2 tsp
** For Tempering :
Oil : 1 tsp
Mustard Seeds : 1 tsp
Curry leaves : 10-12
** Soak the tamarind in one cup of hot water, cover and keep aside for 10 minutes. Then squeeze it in the water to make a paste, strain and keep it ready aside.
** Slice off the muddy portion from suran and discard them. Clean, wash, drain and then cut them into 1 inch sized cubes. Once again rinse under running water, drain and add them into a kadai along with a pinch of salt and the tamarind water.
** Add in one cup of water and bring to a boil. Once you see the water boiling, mix well, lower the heat and cook till 80% done. Then remove and keep it aside.
** Note : Some suran take longer to cook while some cook fast, so it is for you to judge what type of this root tuber is available in your vicinity. The one's we get in Mumbai, cook fast and we really do not need to pressure cook it. If the ones available to you consume more time for cooking, you can pressure cook them to one whistle.
** Note : Suran is a tuber variety that sometime irritates the throat or sends itching sensation down the throat on consuming, though not all varieties do so. To remain on safer side it is always advised by our ancestors to cook them in water to which a little bit of tamarind is added which removes any irritating sensations from the tuber if any.
** To be ground into a semi coarse masala : Heat oil in a small kadai. Add in the urad dal, let fry a bit, when the colour changes slightly reddish add in the methi seeds, wait for a second and then add in the coriander seeds, continue to fry. Lastly add Red chillies (Kashmiri/Bedgi/Kumte chillies) and fry for a minute.
** Remove and add this all into a mixer grinder along with freshly grated coconut and grind to a semi coarse paste using the cooked suran water. The paste should not be very fine/nor too coarse. Remove and add the ground masala to the cooked suran in the kadai and mix well, check and add in salt if necessary.
** Check and add in water only that much how much is necessary for the curry to be cooked as this is a semi dry curry. Heat the curry well on medium flame, stirring often till bubbles appear on surface. Now, add in the grated jaggery and mix well. Cook well till the jaggery has melted and the masala has been thoroughly heated.
** Note : Addition of jaggery is a matter of choice, though a small amount is added on by many in the Konkani Saraswat community. I have not added jaggery as we do not like the sweetish tinge and prefer spicier version. My mother never added and after marriage my hubby too does not like it, so you can leave it out if in your home sweetness in curries is not preferred.
** For Tempering : Heat oil in a small pan, when hot add in mustard seeds (sasam), when they splutter add curry leaves and fry a bit then pour it over the curry mix well and let cook for 2-3 minutes and then remove from fire and keep it aside covered for a good 20-30 minutes for the flavors to seep in.
** Note : On resting the curry dries up well, if too dry, you can sprinkle some hot water and mix it up well before serving. The texture usually is as that you see in the picture posted, but at times in many homes they prefer to have a little bit of thick gravy for sukke in which case you can keep the texture slightly thicker too, it is individual choice.
** “Surna Sukke / Elephant Yam Semi Dry Curry” is done and ready to be served. Serve it as a side dish along with other dishes as an accompaniment. It goes very well when served with Dalitoy~rice along with some salad or bajias too. You can serve it with roti/chapati/parathas too in which case, do keep in a little bit of thicker gravy.
** Do try out this delicious dish and relish the same with your family and friends. I am also sharing below a common link to other sukke items posted before in the blog and you can check out for the same and prepare this dish in various other veggie combinations too.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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