Kali Mirch - by Smita

Celebrating Passion for Food

  • Home
  • About us
  • Recipes
  • Contact
  • How To?
  • Marathi Recipes
  • My Reminiscence

Dumvale Suran(Elephant’s foot yam veg preparation cooked by Dum method)

September 20, 2015 by Pranay Singh 4 Comments

Suran ki sabzi-Yam veg preparation

Suran (aka Elephant’s foot yam in Queen’s language) originated in India and thereafter travelled eastwards and westwards as far as America. In its prime form and best of its health this tuber crop would weigh as much as 10 kg. This crop is widely cultivated in Hindi belt of Bihar and Uttar Pradesh and eastern state of Orissa, Maharashtra and Gujarat in west. It is also known as Jimikand in Hindi belt of India.

These crops are available in both the varieties, wild as well as cultivated. The crops that grow in wild are unpleasantly bitter and pungent and have high content of needle like calcium oxalate that may cause severe irritation in throat. However after research and development high yielding and non-acrid varieties have been released by many organizations which make this crop suitable for consumption. This has made this crop one of the fast growing cash crops in India.

Elephant’s foot yam is used widely in Indian cuisine. Every regional cuisine has many recipes that make use of yam. In north recipes like Tariwale Suran (gravy preparation with Suran), Suran ka chokha and several other pickles and chutneys make use of Suran. In south, Yam is used for making Puli Kuzhambhu which is a tangy gravy preparation that combines Yam with tamarind pulp. There are several other recipes that exist across India that make use of this tuber crop.

Suran ki dry sabzi

In Hindi belt, gravy is prepared with Yam and it is customary to eat this gravy during festivities of Diwali. Mom’s scare their kids into eating this gravy by telling them that those who do not eat this preparation would become “chachundar” in their next life. If you are wondering what is chachundar, google for term “Asian house shrew” and see for yourself what that creepy and smelly creature looks like. It is surprising; how every mother narrates that same story to their kids (even my mom did tell me that story) and poor kid would start eating this preparation out of scare until he would start loving it on his own.

Suran ki sabzi Ingredients

I also remember this vegetable because of its mention in an iconic scene in one of the classic Hindi movie directed by Hrishikesh Mukherjee “Bawarchi” in 1972. In this scene the lead actor Rajesh Khanna who plays the role of a cook, has cooked a gravy preparation using yam. He surely is a one good cook and makes an absolute treat using yam. So when the male members of the family are eating rice with this gravy, they find it irresistible. However accidentally they do not seem to realize what this gravy is made of and consider it to be mutton gravy. They keep asking their wife’s for more portions of mutton gravy, and cook (Rajesh Khanna) smiles realizing their mistake. Then one of ladies finds it too hard to bear this insult and utters out with dismay that the gravy is not mutton gravy but yam gravy. The folks who are dining look at them in disbelief and then look at the cook. Here comes the funniest line in the movie, “Banane wala suran ko mutton aur mutton ko suran bana sakta hai” (A good cook can make yam taste like mutton and an average cook can make mutton taste like yam). The actor utters this as a taunt to his wife and audience breaks into laughter. This iconic scene is etched into my memory forever and has elevated the status of yam in my eyes.

Suran ki sabzi Ingredients

This Sunday, we decided to make a dish out of yam which is kind of unconventional. We have made use of ghee to make this thick preparation of Yam. Freshly ground whole spices add to the flavor and make the dish more aromatic. To get rid of itchiness in yam, we must combine it with souring agents like lime juice, tamarind or Aamchoor powder. We are making use of tamarind pulp, which not only eliminates itchiness but also adds to the flavor. Finally we make use of the slow cooking method of Dum that further elevates the entire experience.  This preparation can be best enjoyed with hot plain paranthas or even pooris.

Make this simple and delicious preparation and share your feedback with us in the comment section below.

Click here for Diwali special Tariwale Suran

Click here for other Veg Preparations

Save Print
Dumvale Suran(Elephant's foot yam veg preparation cooked by Dum method)

Rating  5.0 from 1 reviews

Prep time:  15 mins

Cook time:  30 mins

Total time:  45 mins

Serves: 3-4

Ingredients
  • 375 grams Elephant's foot yam (Suran or jimikand)
  • 50 grams onions sliced lengthwise
  • 1 tsp black peppercorn
  • 12 cloves
  • 2 inch cinnamon sticks
  • 2 big cardamom
  • ½ tsp turmeric powder
  • 1.5 inches diameter tamarind ball
  • 85 grams clarified butter (desi ghee)
  • Salt
Instructions
  1. Ground whole spices (peppercorns, cloves, cardamom, cinnamon) using mortar and pestle
  2. Heat clarified butter in a large vessel.Fry onions until they become brown.
  3. Meanwhile soak tamarind ball in half cup of hot water. We will extract pulp when water cools down.
  4. In about 6 mins onions become light brown.
  5. Add turmeric powder, suran and salt as per taste. Cook on low flame for 3-4 mins.
  6. After 4 mins of cooking, add 1 cup of water.
  7. Mix it well. Now cover with a lid and cook until Suran (yam) is 50 percent done.
  8. After 8 mins of covered cooking, remove the lid.
  9. Add tamarind pulp and mix it well. Cook uncovered until suran is completely cooked.
  10. Dumvale Suran must have thicker consistency. We can cook on medium flame and keep stirring so that water evaporates and dish attains thickness.
  11. After 4 mins of cooking, suran(yam) gets cooked and attains thick consistency.
  12. Now add grounded spices and stir them well for a min.
  13. After a min of stirring, turn off the flame.
  14. For Dum method of cooking,heat an iron griddle on high flame.
  15. We will knead a soft and sticky dough which will be used to seal the vessel in which suran has been cooked.
  16. Roll the dough into thin strips and apply them on the inner edges of the lid.
  17. When griddle becomes hot, lower the flame and put the vessel back on griddle.
  18. Seal the vessel by placing the lid (dough applied) on top of it.
  19. Place another heavy vessel (or some other weight) on top of the lid.
  20. Suran is cooked using Dum method for 7 mins.
  21. After 7 mins of dum, turn off the flame and let the dish stand for few mins.
  22. Now unseal the dish carefully.
  23. Aroma of cooking Suran with ghee with dum method is tempting. You can even unseal the dish on dining table.
  24. Dish is ready to be served.Dumvale Suran can be enjoyed with Plain Paranthas and pooris
3.3.3077

Dumvale suran ki sabzi

Click here to watch recipe video

(Visited 13,877 times, 1 visits today)

Share this:

  • Click to email a link to a friend (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Diwali recipes, Suran/Yam recipes, Uttar Pradesh Recipes, Veg Recipes

« Ukadiche Modak (Steamed Modak)
Khoya Chawal Barfi »

Comments

  1. Jaydeep says

    September 23, 2015 at 3:07 pm

    Awesome! I love jimikand. But I prepare with grated garlic and ginger 🙂
    This one looks so delicious… Will try sometime Smita.

    Reply
    • Smita Singh says

      October 14, 2015 at 1:34 pm

      Thanks Jaydeep please try and let us know how it turned out!

      Reply
  2. Renu Singh says

    October 20, 2017 at 3:58 am

    Smita, looks so yummy. The way you explain each recipe is perfect. Your website is also very informative.

    Reply
    • Smita Singh says

      October 20, 2017 at 6:03 pm

      Hi Renu, We are really glad you liked the dish. Thanks for such kind words of appreciation. It keeps up motivated and inspired to do more. Thank You again

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

About us

Hey Foodies, Welcome to Kali Mirch!
Join us in this exciting journey where we unravel the magic of Indian cooking Read More…

Subscribe for updates

Badge for Top 20 North Indian Culinary Blogs – 2018

Recent Comments

  • Varsha on Kala Vatana Sambar recipe in Marathi- काळ्या वाटाण्याचे सांबार- Kali Mirch by Smita
  • Nirad Patkhedkar on Dry Lasun Khobra Chutney-Dry Lasun Chutney (Dry Garlic Coconut Chutney)
  • Pranay Singh on Kanda Lasun Masala- Secret of Kolhapuri cuisine
  • saindhavi on Kanda Lasun Masala- Secret of Kolhapuri cuisine
  • John Mullins on How to Cook Rice in LG Microwave-How to Cook Basmati Rice In The Microwave

Popular Posts

  • Chicken Handi-Popular Chicken Curry- Handi Chicken recipe-Murg HandiChicken Handi-Popular Chicken Curry- Handi Chicken recipe-Murg Handi
  • Pink Sauce Pasta recipePink Sauce Pasta recipe
  • Dhaba Style Aloo Matar recipe| Aloo Matar recipeDhaba Style Aloo Matar recipe| Aloo Matar recipe
  • Rice Appe-How to make rice appeRice Appe-How to make rice appe
  • Matki Usal Recipe-Maharashtrian Matki UsalMatki Usal Recipe-Maharashtrian Matki Usal

Archives

  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015

Categories

  • Aagri-Koli Cuisine
  • Accompaniment
  • All recipes
  • Bangda/Bangude/Indian Mackerel
  • Beginner's Recipe
  • Beverages and Ice-creams
  • Bhindi/Okra Recipes
  • Biryanis
  • Chatpata Chaat
  • Chhath Puja recipes
  • Chicken/Murg recipes
  • Comfort Food
  • Dal Preparations
  • Dessert
  • Diwali recipes
  • Dussehra Recipes
  • Egg recipes
  • Exotic recipes
  • Fasting/Upwas recipes
  • Fish Fry
  • Green Peas (Hara Matar) Recipe
  • Guest Posts
  • Happy Baking
  • Holi Special
  • How To?
  • Indian Bread Recipes
  • Indian Masala
  • Karnataka Cuisine
  • Kerala cuisine recipes
  • Know Your Ingredients
  • Konkan Recipes
  • Lunch Box recipes
  • Maharashtrian Recipes
  • Makar Sankranti/ Khichri Recipes
  • Mangalore recipes
  • Marathi Recipes
  • Microwave
  • Monsoon recipes
  • Mutton Recipes
  • My Reminiscence
  • Navratri recipes
  • Paneer Recipes
  • Prawns/Shrimps/Kolambi/Jhinga
  • Raita recipes
  • Rajasthani Cuisine
  • Ramadan recipes
  • Restaurant/Dhaba Delicacies
  • Rice Preparations
  • Sadhya-A Feast for All
  • Sandwiches
  • Seafood
  • Snacks/Breakfast Recipes
  • South Indian Delicacies
  • Summer Special
  • Suran/Yam recipes
  • The Food Stop
  • Uncategorized
  • Uttar Pradesh Recipes
  • Veg Recipes
  • Winter recipes

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

 

Loading Comments...