India has a plethora of amazing wintertime regional veggies to savour, but one that is generally overlooked is the humble suran, also known as Elephant Foot Yam, Jimikand, or Ole. It is regarded as a vital component of Laxmi Puja celebrations. Suran tastes delicious in every form and is a good source of vitamin C and potassium.
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Suran is not only rich in vitamins and minerals, but it also offers a variety of culinary possibilities. Its earthy taste and dense texture make it an excellent ingredient for a wide range of dishes across different regional cuisines in India.
From snacks to main courses, Suran, due to its versatile nature, can be transformed into flavourful, wholesome meals that warm the heart during the cold months. Whether you're looking to explore traditional recipes or experiment with new flavours, suran provides a nutritious and satisfying option for your winter table. Here are the six dishes that you can prepare with suran at home:
Six Dishes To Prepare With Elephant Foot Yam
Suranache Kaap
Suranache kaap is a traditional Maharashtrian delicacy known for its delicious contrast between a tender centre and a crispy outer layer. This dish is made by first boiling slices of yam (suran) until they're soft. The boiled yam is then coated with a dry mixture, typically made of rice flour and rava (semolina), which adds a satisfying crunch when cooked. The process of coating and shallow frying the yam slices brings out their natural flavours, making suranache kaap a delightful snack or side dish.
Suran Ki Khichdi
Suran ki khichdi is a unique and flavourful dish, popular in Maharastrian cuisine. To prepare it at home, cook grated yam with spices, ginger, and green chillies until soft. Add ground peanuts, sugar, and lemon juice, then simmer and lightly mash before serving. Additionally, serve it hot, garnished with coriander leaves.
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Suran Tuk
Suran tuk is a popular Sindhi cuisine delicacy that is tangy in taste and served as a snack or starter. The dish is prepared by its key ingredients, yam and dry mango powder. To achieve this dish at home, deep-fry yam slices in hot oil until golden and crisp, then drain on paper. Press the fried yam lightly. Sprinkle with red chilli powder, dry mango powder, coriander powder, and salt. Toss to coat evenly and serve.
Suvarnagadde Palya
Suvarna gadde palya is a traditional Karnataka dish made from elephant foot yam (suvarna gedde). This flavourful curry combines yam cubes with a blend of spices like cumin, chilly powder, turmeric, etc., tamarind, and coconut. To prepare it, the yam is first boiled until tender. A masala paste is made by grinding coconut, roasted spices, and tamarind. The boiled yam is then sautéed with mustard seeds, curry leaves, and the masala paste until well-coated and fragrant. This dish is often served with rice or roti, offering a delicious and aromatic addition to a meal.
Suran Chutney
This is a traditional Bihari side dish made from elephant foot yam. Known for its health benefits, including aiding digestion and reducing bad cholesterol, this chutney is both nutritious and flavourful. To prepare, suran is boiled, mashed, and then mixed with a spicy, aromatic blend of mustard oil, carom seeds, mustard powder, turmeric, red chilli powder, green chillies, ginger, and asafoetida.
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Fresh lemon juice is added for tanginess. The chutney is allowed to mature for 2-3 days, letting the flavours meld. Serve this chutney as a zesty accompaniment to your meals. Rich in vitamin C and potassium, this chutney is a nutritious addition to meals and is especially prevalent during winters and served with poori, paratha, roti, or rice.
Kanda Attu
Kanda attu is a traditional South Indian dish made from elephant foot yam (kanda), rice, and green gram. This dish is essentially a type of dosa with a soft, spongy texture and subtle flavours. To prepare, yam is peeled, chopped, and combined with soaked rice, green gram, ginger, green chillies, cumin, and turmeric. The mixture is ground into a smooth batter, then left to ferment for 3-4 hours.
The batter is spread on a hot, oiled griddle like a dosa and cooked until golden brown. Served hot, Kanda attu pairs well with a range of condiments, such as coconut chutney, tomato-peanut chutney, idli podi, sambar, or a spicy potato stew.