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    Home » Recipes » Authentic Indian

    Suran Sabji (Elephant Yam Stir Fry)

    Published: June 16, 2020 · Modified: March 15, 2022 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 16 Comments

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    Here’s a fresh new makeover recipe with a vegetable that is rarely featured nowadays….Suran sabji or Elephant Yam stir fry.

    A bowl of yam on the table with spoon this recipe

    As the name suggests, it is a stir fry recipe with Elephant yams. I know what you're thinking…..Elephant Yam is a tropical tuber loaded with nutritious benefits that makes it too good to ignore.

    I have included step-by-step photos and videos to make sure you capture every nuance of this awesome stir fry recipe.

    Although Suran (Elephant Yam) is a common ingredient in Indian households, I rarely see them available elsewhere. Here in the USA, I rarely get my hands on a fresh Suran and I settle for the frozen ones that I can find fairly easily.

    But when I find them at Asian grocery stores, I make sure I get at least one to prepare a stir fry or even a curry with a coconut base. I am sure there are several other options to enjoy this tuber.

    Elephant yam stir fry or Suran Sabji is a tasty, nutritious option that is likely the easiest option for healthy palya or sabzi in southern India. This side dish goes very well with steamed rice, served with sambar or rasam and Tambli.

    This yam stir fry recipe brings out the nutty flavor from elephant yams and the flavors are complemented by the flavors from jeera and turmeric. 

    Although sabji or palya can look dry, the curry packs a punch of flavor and makes a great pair for a dish that is normally bland. With simple ingredients and a simpler procedure, this is one recipe you will prepare often, once you try it!

    Jump to:
    • Is Suran good for health?
    • How to cook
    • Step by step method
    • Instant pot method for cooking elephant yam
    • 📖 Recipe

    Is Suran good for health?

    Like I said at the beginning, elephant yam or suran is rich in proteins and carbs and that makes this a complete meal. Besides having a high fiber content, it also lowers bad cholesterol from our body.

    Being rich in fiber, also makes you feel full for a long time and hence helps you cut your cravings.

    I am in no way good at cutting the cravings, but I have no doubts about the health benefits of elephant yams that my grandma passed on to me.

    She also used to tell me that elephant yams can be a big difference-maker in women during the first 20 days of postpartum.  

    How to cook

    Suran (Elephant foot yam) a.k.a ‘Jimikand’ is a root vegetable that can give an itchy feeling in your throat if it is not cooked properly. To avoid this, it needs a sour ingredient in the dish. So it is common to add a little bit of lemon juice or tamarind when elephant yams are cooked.

    I have outlined the procedure to prepare stir fry. Another way of making suran curry is the one like ‘Green Bean Sambar’...just replace the beans with Suran.

    If you are using the fresh ones, peel the skin off and cut them into ½ in cubes. Be sure to grease your hands with a thin layer of oil to avoid the itchy feeling when you cut them. After you cut them into cubes, soak them in water for 10 mins before cooking them.

    If you are using the frozen kind, just soak them in water for 10 minutes to let them thaw. 

    Cooking the elephant yams under pressure is one good way to cook them. Just add turmeric powder, lemon juice, and enough water to fully immerse them and cook it in a traditional steam cooker. It only takes one whistle to cook them to perfection with a medium flame.

    If you choose to cut them into bigger chunks, you will likely need one more whistle. Once it is steam cooked, drain the excess water and place them aside. Then use the cooked yam in Suran sabji.

    Step by step method

    A box filled with different types of food, with Elephant Foot Yam and Poriyal

    I used frozen Suran / Yam for this recipe. Cube them before using it in the recipe.

    A bowl filled with different types of food, with Elephant Foot Yam

    In a small pot add cubed suran and pour enough water, lemon juice, and turmeric powder.

    Pour 2 cups of water inside the inner pot and place the smaller pot inside the inner pot (Pot-in-Pot method). 

    Press the “pressure cooker” and set the timer for 2 mins.

    When the timer expires press “cancel” and after 10 mins release the pressure using quick release. Drain the water and keep the boiled suran aside.

    oil and cumin

    Place a pan over medium heat and add a few teaspoons of oil.

    When the oil heats up, add mustard seeds, cumin seeds and saute them until they start to splutter.

    A bunch of different types of food, with Elephant Foot Yam and Poriyal

    Now add the cooked and drained Suran/ Yam to the pan and gently mix with spices. Do not overmix them to avoid breaking down the yam cubes and becoming too mushy. 

    Add sambar/ curry powder, salt, and again stir gently.

    A pan filled with food, with Elephant Foot Yam

    Cook for 2 min until the raw smell of sambar powder is gone. 

    Switch off the heat and sprinkle the grated coconuts on top of the Suran Sabji or Palya. 

    Suran Sabji is ready! Serve it as a side dish over steamed rice and Dal or Saaru.

    Instant pot method for cooking elephant yam

    With the Instant Pot, it is even simpler. For fresh or frozen kind, add them to a small pot with water and turmeric powder.

    Pour 2 cups of water into the inner pot and place the smaller pot inside the inner pot (Pot-in-Pot method). Choose the “pressure cooker” setting and set the timer for 2 mins. 

    As the timer expires, press “cancel” and release the pressure using the ‘manual release’ option after 10 mins. Now drain the excess water and keep the boiled suran aside for your dish.

    The rest of the procedure is just gathering up the spices and preparing the stir fry. It was the best stir fry I made in less than 20 minutes. Try it today and let me know how you like it! 

    If this recipe interests you, look for similar recipes in my blog such as the Okra fry, Plantain stir fry, Easy cauliflower fry, Beetroot palya, Bitter Gourd Fry Vegan Jalfrezi recipe.

    • Vegan Jalfrezi Recipe
    • Swiss Chard And Potatoes
    • Cauliflower Sabzi
    • Banana Flower Recipe

    Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.

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    And let me know what you loved about it in the comments.

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    📖 Recipe

    A bowl of suran on the table

    Suran Sabji

    Uma Raghupathi
    Suran Sabji goes very well with steamed rice, served with sambar or rasam and Tambli. This stir fry recipe brings out the nutty flavor from elephant yams and the flavors are complemented by the flavors from jeera and turmeric.
    5 from 13 votes
    Print Recipe
    Prep Time:5 mins
    Cook Time:15 mins
    Total Time:20 mins
    Course :Side Dish
    Cuisine :Indian
    Diet :Vegan
    Allergen :Dairy free
    Difficulty :Easy
    Servings 4
    Calories 145 kcal

    Equipment

    • Cast Iron Skillet
    • Wood Cutting Board
    • Instant Pot Duo Plus

    Ingredients
     
     

    • 16 Oz frozen Suran/Yam
    • 2 tablespoon coconut oil
    • 1 teaspoon mustard seeds
    • ½ teaspoon cumin/jeera seeds
    • ½ teaspoon turmeric powder
    • 3 teaspoon curry/ sambar powder
    • Salt to taste
    • 2 teaspoon lemon juice
    • 2 tablespoon grated coconuts
    Prevent your screen from going dark

    Instructions
     

    • For fresh suran or frozen suran - In a small pot add cubed suran and pour enough water, lemon juice, and turmeric powder.
    • Pour 2 cups of water inside the inner pot and place the smaller pot inside the inner pot (Pot-in-Pot method).
    • Press the “pressure cooker” and set the timer for 2 mins.
    • When the timer expires press “cancel” and after 10 mins release the pressure using quick release. Drain the water and keep the boiled suran aside.
    • Place a pan over medium heat and add a few teaspoons of oil.
    • When the oil heats up, add mustard seeds, cumin seeds and saute them until they start to splutter.
    • Now add the cooked and drained Suran/ Yam to the pan and gently mix with spices. Do not overmix them to avoid breaking down the yam cubes and becoming too mushy.
    • Add sambar/ curry powder, salt, and again stir gently.
    • Cook for 2 min until the raw smell of sambar powder is gone.
    • Switch off the heat and sprinkle the grated coconuts on top of the suran sabji or palya.
    • Suran Sabji is ready! Serve it as a side dish over steamed rice and Dal or Saaru.

    Video

    Notes

    1. Pressure cooker Method - Cooking the elephant yams under pressure is one good way to cook them. Just add turmeric powder, lemon juice, and enough water to fully immerse them and cook it in a traditional steam cooker. It only takes one whistle to cook them to perfection with a medium flame. If you choose to cut them into bigger chunks, you will likely need one more whistle. Once it is steam cooked, drain the excess water and place them aside.
    2. You could also add the sambar powder or curry powder to the oil first, then add the cooked Suran. This will help in maintaining the texture of yam because you would not have to mix them as much.
     

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    Nutrition

    Calories: 145kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 1mg | Sugar: 1g | Vitamin C: 1mg | Iron: 1mg

    Nutritional information is an estimation only.

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    A bowl of yam on a table, with sauce
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    Reader Interactions

    Comments

    1. Ruchi

      July 08, 2020 at 10:01 am

      Suran Sabji looks tempting. So unique recipe. Sounds so easy yet so flavourful and tasty.5 stars

      Reply
    2. Priya Srinivasan

      July 04, 2020 at 7:47 am

      We love yam, such a delicious vegetable, when cooked properly it tastes best!! I particularly like the coconut ones, whereas my whole family wants the fry!!!

      Reply
    3. Jagruti's Cooking Odyssey

      July 04, 2020 at 7:28 am

      Mum makes suran sabji when she fast, but never add sambar or curry powder. This looks yum too.

      Reply
    4. Sasmita

      July 04, 2020 at 6:04 am

      Elephant yam !! I simply love this vegetable, but have never tried like the way you have shared here. Awesome share ! The sabji looks so yum for sure 🙂5 stars

      Reply
      • Uma Raghupathi

        July 04, 2020 at 1:42 pm

        Thank you Sasmita.

        Reply
    5. Sandhya Ramakrishnan

      July 04, 2020 at 2:45 am

      Love this recipe with the frozen Suran. I mostly use the frozen ones but have not tried the IP method. I will definitely try this next time.5 stars

      Reply
    6. Padma Veeranki

      July 03, 2020 at 10:40 pm

      It's been a while I made elephant yam...The sabji looks super yum..Loved how you have explained in detail..Lovely share!5 stars

      Reply
      • Uma Raghupathi

        July 04, 2020 at 2:00 am

        Thank you Padma!

        Reply
    7. sapana

      July 03, 2020 at 10:14 pm

      I have never tried cooking with yam. This sabzi looks very interesting and must have tasted amazing with roti or rice.5 stars

      Reply
    8. Jayashree T.Rao

      July 03, 2020 at 4:21 pm

      Elephant yam, I love this vegetable but it's such a rare sight these days. I hardly bring some veggies as none eats. Yummy share.5 stars

      Reply
    9. Mayuri Patel

      July 02, 2020 at 7:26 pm

      I love suran, its such an awesome root. We usually make it for Ekadashi fasting, a dry version without turmeric. Like your version with coconut and sambhar powder.. looks so inviting.5 stars

      Reply
    10. Vandana

      July 01, 2020 at 2:52 pm

      Though I tried suran only after getting married, it's now one of my favorite vegetables. Never tried making it in a South Indian style. It sounds delicious, will try it for sure.5 stars

      Reply
    11. Seema Sriram

      July 01, 2020 at 3:53 am

      It is ages since I got to make elephant yam. The sabji looks so good, I need to see where I can get some now.5 stars

      Reply
    12. Lata Lala

      June 26, 2020 at 7:27 am

      Suran sabzi looks yummy Uma. Your version is bit different but liked the use of mustard seeds, coconut and coconut oil.
      We add onions & tomatoes and make semi solid gravy of it. Loved your step by step instructions.5 stars

      Reply
    13. Meghana

      June 21, 2020 at 8:09 pm

      I made this yesterday. came out really tasty I like your tips and step by step procedure. next time i will make in cast iron pan just like you uma. thank you5 stars

      Reply
      • Uma Raghupathi

        June 21, 2020 at 8:11 pm

        Thank you Meghana for making this and for your feedback.

        Reply

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