Sooran Curry is a healthy vegetarian dish made with elephant yam or
kanda, and South Indian seasonings. A simple but tasty side, this curry
goes well with plain rice.
In the US, fresh sooran is a rare sight, but frozen sooran
is widely available in the Indian grocery stores through-out the year.
Servings: 3-4 Cooking Time: 20
minutes
Ingredients
4 cups kanda (sooran), cut into small cubes; if using
frozen, thawed to room temperature and rinsed
1 tbsp coconut, freshly grated
1/4 tsp turmeric powder
Salt to taste
For Seasoning
5 tsp vegetable oil
1/4 tsp asafoetida powder (hing)
1 1/2 tsp urad dal (split black gram)
1 tsp mustard seeds (rai)
1 tsp cumin seeds (jeera)
2 red chillies, broken into a few pieces (adjust to
taste)
1 tsp red chilli powder
1/4 tsp turmeric powder
5-6 curry leaves
Preparation
Heat oil in a medium skillet, and add asafoetida,
urad dal, cumin, and mustard seeds. As the dal starts to turn golden
and the seeds start to pop, add the red chillies, turmeric powder, and
curry leaves ,and fry for a couple seconds.
Add the sooran along with some
salt, sprinkle some water and cover and cook on medium heat for 5-6
minutes,
stirring occasionally, until tender. (Sprinkle more water as needed.)
Add the red chilli powder and saute on medium heat
for 3-4 minutes, until the pieces are lightly browned.
Add the coconut and saute for a couple more minutes
until the coconut is aromatic, and remove the sooran curry from heat.
