- submitted by Dahlia on 12-12-2011
(Suran Curry, Chena Curry, Karunai Kilangu Kulambu)
Elephant Foot Yam (Suran, Chena) - 1 lb (cut into small cubes)
Onion - 1 (finely chopped)
Ginger garlic paste - 2 tsp
Yogurt - 1/2 cup (beaten)
Tomato - 1 (pureed)
Turmeric Powder - 1/2 tsp
Red Chilly Powder - 1 tsp
Corriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Cumin seeds - 1/2 tsp
Dry Red Chillies - 2
Salt - to taste
Oil - 1 tblsp
Cilantro - handful (finely chopped)
1. Heat oil in a pan/pressure cooker. Add the dry red chillies and splutter the cumin seeds.
2. Add the chopped onions and fry till it sweats.
3. Add the ginger garlic paste and fry for a minute.
4. Next add the yam pieces.
5. Add about 1 cup of water, salt and turmeric powder. Cook till the yam is soft and almost mashy. This will take about 20 minutes in a normal pan or 2 whistles in a pressure cooker.
6. Now add the tomato puree and all the dry spice powders. Fry for few minutes.
7. Add the beaten yogurt and required water. Add more salt if needed.
8. Cook for another 5-10 minutes stirring constantly.
9. Finally add chopped cilantro and switch off. Serve this curry with white rice or chappatti.