Friday, May 15, 2020

SURNA SUKKE

SURNA SUKKE

Yams are tuber vegetables that are pretty much available all the year round. Called Suran in Hindi, Surnu in Konkani, my mother tongue and Suranagadde in Kannada, yams have excellent nutritional values and are good for our health.

Elsewhere in this blog, you will find recipes for dishes using yams such  as:-

Today's recipe is for a side dish made with yam from our Konkani cuisine called Surna Sukke. It is a mildly spiced side dish. The Byadgi Red Chillies that I normally use gives the dish a bright colour. 

Tip : At times, yam may cause itchiness when you peel and cut it, so it is advisable to wear some kind of gloves. In India, we usually apply a little oil on our hands before peeling and cutting the yam.




Ingredients:-





  • Yam, (Suran/Surnu), 350 gms
  • Fresh Coconut Gratings, 1 cup
  • Byadgi Red Chillies,  7 
  • Coriander Seeds, 1 tbsp
  • Urad ( Black gram) Dal, 1 heaped tsp
  • Tamarind, size of a small marble 
  • Oil, 1 and 1/2 tsp
  • Salt, to taste
For Seasoning:-
  • Mustard Seeds, 1 tsp
  • Curry Leaves, a sprig
  • Oil, 1 and 1/2 tsp
Method:-

Firstly, peel the yam and cut it into 1/2 inch cubes
Immerse these yam cubes in water to prevent discoloration
Wash the yam thoroughly
In a pressure cooker, cook the yam in adequate water and a little salt for 2 whistles. The yam should be cooked yet firm. Take care that it doesn't get overcooked.
Once the pressure cooker cools, remove the yams and discard the excess water. Keep aside
Heat oil in a kadhai and on medium heat add the Byadgi Red Chilies and roast till they become crisp. Keep aside
In the same kadhai, roast the coriander seeds and urad dal till they change colour and turn golden. Keep aside
In a mixer jar, grind together the fresh coconut gratings, roasted Byadgi Red Chillies, roasted coriander seeds and urad dal along with the tamarind to a coarse paste, adding just the required amount of water
Heat oil in a kadhai and on medium heat add the mustard seeds and when they splutter add the curry leaves and sauté for a few seconds
To this add the cooked yam cubes, salt to taste, the ground masala and a little water
Mix well and cook on medium heat till the excess water evaporates and the yam is well and evenly coated with the masala
Switch off the gas and transfer to a serving bowl
Serve Surna Sukke as a side dish with the main meal of rice and dal


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