Dumvale Suran(Elephant's foot yam veg preparation cooked by Dum method)
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 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
  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
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/dumvale-suran/