Goan style yam masala curry | Suran Tonak
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.
Servings 6 People
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.