Suran or elephant yam gets its name from the elephantine hoof-like appearance. This edible tuber contains calcium oxalate crystals that cause itchiness at the back of the throat. Hence, many are afraid to consume it missing out on a powerhouse of nutrition. One of my favourite vegetable, hearty and filling. The itchiness can be prevented by addition of tamarind water, a tip I learned from my mother. She even advised us to eat suran after an injury as it expedites healing of the wound and stitches (if any). Preparation of this dish is with roasted spices and the end result absolutely delicious. The combination of the yam with black chanas flavoured with spices, balanced by tamarind, grated coconut and hint of sweetness from the jaggery definitely makes for an enjoyable bite.
When selecting suran, choose one that is firm with no bruises, blemishes or soft spots. Avoid too young or fresh tubers that will be more itchy than those matured. Store in a cool, dark place with proper ventilation.
A magical vegetable for the human body. High in fibre, aids in digestion and promotes weight loss. Helps reduce bad cholesterol in the body. Has a low glycemic index and good for diabetics. It has anticoagulating properties that can prevent blood clotting. Good source of proteins, vitamins, minerals, antioxidants and omega-3 fatty acids. Contains anti-inflammatory and antibacterial properties.
When selecting suran, choose one that is firm with no bruises, blemishes or soft spots. Avoid too young or fresh tubers that will be more itchy than those matured. Store in a cool, dark place with proper ventilation.
A magical vegetable for the human body. High in fibre, aids in digestion and promotes weight loss. Helps reduce bad cholesterol in the body. Has a low glycemic index and good for diabetics. It has anticoagulating properties that can prevent blood clotting. Good source of proteins, vitamins, minerals, antioxidants and omega-3 fatty acids. Contains anti-inflammatory and antibacterial properties.
  |   |
Mangalorean Style Suran With Black Chickpeas
(Serves 8)
Ingredients:
1/2 kg suran or elephant foot yam
1 cup dried black chickpeas
1/2 cup fresh grated coconut
1 cup water
1 tablespoon jaggery
salt
Dry roast and grind to a fine paste with very little water
4 red dried chillies (medium-sized)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
10 whole black peppercorns
1/2 teaspoon mustard seeds
8 fenugreek seeds (methi)
1 small onion (do not roast)
4 large cloves of garlic (do not roast)
1/2 teaspoon turmeric powder (do not roast)
a lime-sized ball of tamarind (do not roast)
Tempering
Ingredients:
1/2 teaspoon mustard seeds
1 sprig curry leaves
2 tablespoons oil
Method:
Clean, wash, soak black chickpeas overnight or for 6 to 8 hours. Pressure cook with some water and salt until tender. Drain out the water and set the chanas aside.
Peel the outer skin, cut suran into cubes. Wash, transfer to a pan with the ground paste and chanas. Rinse the blender jar with water, add to the pan with jaggery and salt. Cover and cook on medium heat until vegetable is tender. Mix in grated coconut at which time, moisture will dry out completely.
Prepare the tempering with oil, mustard seeds and curry leaves. Stir with the vegetable.
Serve hot.
Note:
(Serves 8)
Ingredients:
1/2 kg suran or elephant foot yam
1 cup dried black chickpeas
1/2 cup fresh grated coconut
1 cup water
1 tablespoon jaggery
salt
Dry roast and grind to a fine paste with very little water
4 red dried chillies (medium-sized)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
10 whole black peppercorns
1/2 teaspoon mustard seeds
8 fenugreek seeds (methi)
1 small onion (do not roast)
4 large cloves of garlic (do not roast)
1/2 teaspoon turmeric powder (do not roast)
a lime-sized ball of tamarind (do not roast)
Tempering
Ingredients:
1/2 teaspoon mustard seeds
1 sprig curry leaves
2 tablespoons oil
Method:
Clean, wash, soak black chickpeas overnight or for 6 to 8 hours. Pressure cook with some water and salt until tender. Drain out the water and set the chanas aside.
Peel the outer skin, cut suran into cubes. Wash, transfer to a pan with the ground paste and chanas. Rinse the blender jar with water, add to the pan with jaggery and salt. Cover and cook on medium heat until vegetable is tender. Mix in grated coconut at which time, moisture will dry out completely.
Prepare the tempering with oil, mustard seeds and curry leaves. Stir with the vegetable.
Serve hot.
Note:
- Adding a little extra tamarind contributes to an absolutely delicious dish. Moreover, it will prevent any itchiness caused by the presence of calcium oxalate crystals in the tuber.
