Suran Sabji

5 from 13 votes

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.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free

Difficulty: Easy

Servings:

Calories: 145kcal

Author: Uma Raghupathi

Equipment

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

US Customary - Metric

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

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.
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.

Nutrition