Surna Tambude (Indian Yam/Suran Curry)

Surna Tambude is a very popular konkani dish. It is a very spicy dish and sometimes served as a pickle. I got this recipe from my amma. She also adds little grated coconut to the masala, which not only makes it milder but also thickens the dish. try making this different dish and enjoy!

Ingredients: Indian Yam/Suran, chopped ! cups "I used fro#en$ %oasted red chillies & ' (amarind ) small ball "goose berry si#ed$ *aggery + (bsp ,oriander leaves/,ilantro ! - sprigs "optional$ .il ! tsp /ustard seeds + tsp ,urry leaves 0ew Salt (o taste For Masala: 1rated ,oconut, fresh/fro#en +/& cup "optional$ ,oriander seeds - tsp /ustard seeds +/! tsp Split ,hickpeas/ ,hanadal + +/! tsp "optional$ 0enugreek seeds//ethi +/& tsp (urmeric powder +/& tsp )safoetida ! pinches Procedure: If using fresh Suran, then remove its skin and chop them to re2uired si#e and put them in a bowl containing water. 3ut the suran pieces in a pressure cooker with re2uired amount of water and salt. ,ook it for two whistles.

To prepare masala:

0irst dry roast the grated coconut, until it turns light brown and gives a nice aroma. 4et it cool. 5ow add very little oil and add chana dal and coriander sedds. fry for a while. 6hen it starts to brown, add mustard seeds, asafoetida, fenugreek seeds and turmeric powder. 6hen everything turns slight dark brown, turn off the heat. )llow it to cool. 5ow grind together fried grated coconut, spices, roasted red chillies and tamarind with re2uired amount of water, to get a fine paste. )dd this masala to the cooked Suran and mi7 well. 8ring it to a boil. )dd jaggery and check for salt. (he consistency of the dish should be medium thick. .nce it comes to boil, continue heating for & ' more minutes. )dd chopped cilantro and turn off the heat. 0or seasoning 9eat oil and add mustard seeds. .nce it starts spluttering, add curry leaves. 0ry it for few seconds and turn off the heat. )dd this to the gravy prepared and mi7 well. Surna Tambude is ready!!

Serve it hot, as a side dish to rice, dosa or rotis. )bove measurement serves three people. Note: .ne more method of making this dish is Indian yam/ Suran is chopped into bite si#e and then kept in a bowl for nearly an hour by applying salt. (hen it is deep fried/shallow fried, until it turns crispy. (he fried pieces are kept separately. (he masala is prepared separately, boiled and seasoned. 6hen it is ready to serve, the pieces of fried suran are mi7ed in the gravy and served. In this way, suran remains crispy and tasty. (ry this variation as well.

Idli~ With a Twist

Rava Idli is a very popular South- Indian breakfast. It is one of my favorite breakfast and make it regularly. I have already posted my mother's re ipe for rava idli. I love that re ipe but I am always open for some variations. !ast year I bumped into this re ipe posted by "idya. I absolutely loved the idea of adding o onut and hen e book marked it. So finally I tried it by making some variations to the original re ipe and it turned out very soft and tasty. I was really very happy with the out ome. #o try this variation and I am sure you all will love it too $-%

Ingredients$

Semolina&Rava' fine- ( up )ogurt& urd' thi k- *&+ up ,ilk- (&+ up -no fruit salt- *&+ tsp .rated /o onut' fresh&fro0en- * Tbsp /ilantro 1 oriander leaves%- (2 Sprigs .inger- 3 small pie e 1(&4 in h% 5il- 4-* tsp ,ustard seeds- (&4 tsp /urry leaves- 6ew .reen /hillies- 4-* 7rad dal&Split bla k gram- ( tsp /hana dal& 8engal gram- ( tsp Sugar- (&4 tsp Salt- To taste /ashew nuts- 3s re9uired :ro edure$ ;eat oil and add mustard seeds. 5n e it starts spluttering' add ashew nuts' hana dal' urad dal and urry leaves. 6ry until ashew nuts' hana dal and urad dal turns slight brown.

5n e it turns light brown' add semolina and fry it until a ni e aroma is got. This step might take *-+ minutes. Semolina has to be onstantly stirred and heat should be medium.

5n e a ni e aroma is got' turn off the heat and allow it to ool. While it is ooling prepare the masala. 6or the masala- take grated o onut' ilantro' green hillies and ginger in a blender. 3dd little water and grind it into a smooth paste. <ow add the ground masala' yogurt' milk' sugar and salt to the semolina mi=ture.

,i= well and add water' if re9uired. !et this mi=ture sit for (>- 42 minutes. <ow grease the idli moulds with oil. 3t this point add little water to the batter if it is too thi k. Then add the eno fruit salt to the batter and mi= well. Then start putting the batter in ea h mould 1fill upto *&+ th of it%. Sta k them up and steam it for (> minutes. Then allow it to ool for > minutes and then remove the idlis from the moulds using a spoon. Rava Idlis are ready?? Serve it hot with /o onut hutney or mint hutney. 3bove measurement makes (4 medium si0ed idlis

SURAN KI SABZI

INGREDIENTS : Suran (Elephant yam) - 1/2 kg. Fre h !ur" - 1/# !up $um%n ee" - 1/# t p. $h%ll% p&'"er - 1/# t p. Turmer%! p&'"er - 1/2 t p. $&r%an"er p&'"er - 1 t p. Garam ma ala - 1 t p. Green !h%ll% - 1 $a he' - ( )%ng - a p%n!h Salt - a per ta te *%l - + t p. $&r%an"er lea,e ( -&r garn% h%ng) .ET)*D: /eel an" !h&p yam %nt& -%nger l&ng p%e!e . 0&%l yam al&ng'%th turmer%! p&'"er an" alt t%ll &-t. Dra%n 'ater !&mpletely. 1l & take a -% t-ul &- 2&%le" yam an" ma h %t !&ar ely. 3eep a %"e. S&ak !a he' %n 'arm 'ater -&r 14 m%nute 5 gr%n" al&ng'%th green !h%ll%e t& a -%ne pa te. 6h% k the !ur" m&&thly. )eat &%l5 a"" !um%n ee" 5 'hen they %77le a"" 2&%le" yam5 ma he" yam5 !h%ll% p&'"er an" !&r%an"er p&'"er. .%8 'ell an" aute -&r a m%nute. $he!k -&r alt. 1"" hal- a !up &- 'ater an" the

gr&un" pa te. 1"" %n the 'h% ke" !ur" an" garam ma ala. S%mmer the t&,e an" all&' %t t& 2&%l t%ll %t rea!he a gra,y !&n % ten!y. Garn% h '%th !&r%an"er lea,e . Ser,e h&t '%th r&t% .
Posted by Shanthi at 4:21 AM 3