Suran ka Salan is the curried version of elephant foot /yam. We have shared with you the recipe for Tariwale Suran – an elaborate gravy preparation, spiced with significant number of powdered whole spices, which is a favorite in every Uttar Pradesh household during Lakshmi Pujan in Diwali.
This Salan is yogurt based gravy. A fresh masala blend is made up of onions, garlic, ginger and few flavorful garam masala like black cardamom, cloves, and cinnamon. The masala blend then goes through the process of Bhunao in a tadka of desi ghee, bay leaf and cumin seeds and then mixed up with the powdered spices like turmeric powder, red chili powder and coriander seeds powder.
When the masala starts oozing out the fat (ghee/oil) from the sides, one has to switch off the burner and add the whisked curd to it in order to avoid formation of lumps and curdling of gravy. After mixing curd with the masala thoroughly, it must be put back on flame and cook further slowly to incorporate flavors. Finally the yam pieces which are parboiled and fried in mustard oil should be added to the gravy to absorb masala.
The recipe incorporates a very simple masala base with curd that forms the amalgamation of contrasting flavors resulting into spicy and tangy Salan. I would recommend relishing this Salan with couple of hours of standing time post preparation for the best taste. It can be relished with Roti/Chapatis or Steamed/Jeera rice.
- 450 grams Suran (Yam)- cut into medium sized cubes
- 100 grams Curd
- Clarified butter
- Mustard Oil
- 2 medium sized (125 grams) Onions (cut into cubes)
- 1 inch sized Ginger root
- 10-12 cloves of Garlic
- 1-1/2 inch sized Cinnamon Stick
- 2 Black Cardamom
- 6 Cloves
- 1 tsp. Cumin Seeds
- 2-1/2 tsp Red Chili Powder
- ½ tsp. Turmeric Powder
- 2 tsp. Coriander Powder
- 3 Bay Leaf
- 1 tsp. Garam Masala Powder
- We will start with boiling of Yam (Suran) pieces. Add Yam pieces to a pan filled with water. We must season the water with some 2 tsp. salt. If you do not season the water well, the yam pieces may taste bland. Allow it to simmer
- Meanwhile, we will grind a masala paste. In a grinder jar, put onions, ginger, garlic, cinnamon stick, cloves and black cardamom and grind into a fine paste.
- After 17 mins, Yam pieces have softened. Pierce using a knife to check if yam pieces are sufficiently cooked. Switch off the heat and strain the water.
- As yam pieces cool down, we will fry it in mustard oil. Heat 4-5 tbsp. Mustard Oil in a pan. Lower the heat and add yam pieces.
- Fry until a crisp brown colored layer is formed on yam pieces. As the pieces turn brown, switch off the heat and remove fried pieces from the oil.
- Add 4 tbsp. clarified butter (Ghee) in a pan. Add Bay leaf, Cumin Seeds, Turmeric Powder and Masala paste and mix well. Add Coriander Powder, Red Chili Powder and Bhunao the masala paste.
- Roast masala on high heat, adding 1-2 tbsp. water intermittently and keep stirring. Bhunao until Oil oozes out from the masala paste. Add salt and continue to Bhunao the masala. When Oil begins to ooze out, turn off the heat and now add whisked curd and stir vigorously.
- Put the pan back on heat and add fried yam pieces. Mix well. After 2-3 mins, add garam masala powder and mix well.
- Add 2 cups of water. Adjust the consistency of gravy as per your taste. Add salt to taste and allow the gravy to simmer. Reduce the heat and cook covered.
- Yam pieces are cooked in 5 mins. Suran ka Salan is ready to be served.
- In this dish, spiciness of chilies and whole spices is balanced with sourness of curd. Fried Suran are crisp from outside and soft inside. Suran ka Salan can be relished with Roti or steamed rice.
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