Goan style yam masala curry is a delicious preparation made with yam, chickpeas, spices and freshly grated coconut. In Goa, yam is known as suran and spicy coconut based masala curry is known as tonak and hence this suran chana bhaji is also known as suran tonak.
Yam or suran is a tuber and this is normally found during rainy season. A popular dish is the Yam Tonak or Suran Tonak. Goan tonak is a gravy made with roasted grated coconut and spices and tastes delicious. Never eat raw yam and always take care to cook it properly. I have added chickpeas to this gravy. You can even add white peas or green peas to this suran Konkani recipe.
How to cut yam to make suran recipe?
It is important to soak yam in tamarind and water as it removes the itchiness. Apply tamarind and salt to the yam and soak in water for 2 hours. This will remove the itchiness of the yam. Also remember to apply coconut oil to your hands while cutting yam as hands might itch.
Ingredients to make suran recipe like mutton:
- Yam: Use fresh, firm, not discolored and not bruised elephant foot yam. Ensure that there are no molds on the yam.
- Coconut: Use freshly grated coconut to make this suran bhaji.
- Peas: I have used chickpeas in this recipe. But traditionally in Goa, white peas or green peas are used.
- Onion: 2 medium sized red onion are used in this recipe. If you are making suran recipe for fasting, do not add onion. You can skip the step to add onion and proceed with the other recipes steps.
- Spices: Various Indian spices like turmeric powder, black peppercorns, cloves, coriander seeds, Kashmiri dry red chilies and marble sized tamarind are used in this recipe.
- For soaking the yam: Water, tamarind paste and salt are used. After cutting yam, soak it in water to avoid it from turning dark. I also recommend to apply tamarind paste to yam so as to remove itchiness.
How to make suran curry with peas:
- Soak chickpeas in water overnight or for 6 hours.
- Apply tamarind paste and salt to yam and soak in water for 2 hours. This removes the itchiness of the yam.
- Boil chickpeas, yam and ½ cup onion by pressure cooking them. Switch off the gas after 5-6 whistles and wait for the pressure to get released naturally. Drain and keep it aside. Retain the water.
- Heat a kadai and add oil. After oil gets heated, add remaining chopped onion and saute.
- After onion turns pinkish, add peppercorns, cloves, coriander seeds and dry red chilies and mix well.
- Add grated coconut and roast till coconut turns brownish. Aroma of roasted coconut should fill the air.
- Switch off the gas or heat. Add turmeric powder and marble sized ball of tamarind and stir.
- Let this roasted coconut masala cool down.
- After cooling down, grind it by adding 1 cup water (preferably the water in which yam and chickpeas were boiled) and keep aside. This makes the gravy.
- Switch on the gas and in the kadai, add boiled chickpeas and yam.
- Over this pour the ground gravy from the mixer.
- Let it simmer for 15 minutes. If gravy thickens, add some water.
- Adjust salt to taste.
- Garnish with chopped coriander leaves.
Serve with rotis, pav or phulkas.
For more gravy/masala/tonak recipes click here.
Also try:
Suran vegetable benefits for health:
Elephant foot yam or suran vegetable is a good source of energy, carbohydrates and dietary fiber. It is rich in antioxidants and is an excellent source of vitamin B-complex.
You might also be interested in other suran sabji recipes or yam Indian recipes like:
Rava fried yam, suran recipe dry like madyechi usali and suran fry recipe.
Goan style yam masala curry | Suran Tonak
Ingredients
- 2 cups yam suran, peeled and chopped
- 1 cup coconut grated
- 1/2 cup Kabuli Chana / white chickpeas
- 2 medium sized onion finely chopped
- 1 teaspoon turmeric powder
- 5 peppercorns
- 2 cloves
- 1 tablespoon coriander seeds
- 4 Kashmiri dry red chilies
- 1 marble sized ball tamarind
- To taste salt
- 2 tablespoon oil
For soaking the yam:
- 1 cup water
- 2 tablespoon tamarind paste
- ¼ teaspoon salt
Instructions
- Soak chickpeas in water overnight or for 6 hours.
- Apply tamarind paste and salt to yam and soak in water for 2 hours. This removes the itchiness of the yam.
- Boil chickpeas, yam and ½ cup onion by pressure cooking them. Switch off the gas after 5-6 whistles and wait for the pressure to get released naturally. Drain and keep it aside. Retain the water.
- Heat a kadai and add oil. After oil gets heated, add remaining chopped onion and saute.
- After onion turns pinkish, add peppercorns, cloves, coriander seeds and dry red chilies and mix well.
- Add grated coconut and roast till coconut turns brownish. Aroma of roasted coconut should fill the air.
- Switch off the gas or heat. Add turmeric powder and marble sized ball of tamarind and stir.
- Let this roasted coconut masala cool down.
- After cooling down, grind it by adding 1 cup water (preferably the water in which yam and chickpeas were boiled) and keep aside. This makes the gravy.
- Switch on the gas and in the kadai, add boiled chickpeas and yam.
- Over this pour the ground gravy from the mixer.
- Let it simmer for 15 minutes. If gravy thickens, add some water.
- Adjust salt to taste.
- Garnish with chopped coriander leaves.
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Note: This post was originally published on 20-Apr-2016.
This dish looks delicious especially with the added chickpeas. I must add that I'm not Indian and am not familiar with your Elephant foot yam. It is a pity you didn't include a pic of this unusual yam…..I'm sure many non-Indian foodies would love to see and learn more about your indigenous food items. Cheers
Thanks for the comment. Will surely add a pic soon