Surna Tambude is a very popular konkani dish. It is a very spicy dish and sometimes served as a pickle. I got this recipe from my amma. She also adds little grated coconut to the masala, which not only makes it milder but also thickens the dish. try making this different dish and enjoy!
Ingredients:
Ingredients:
- Indian Yam/Suran, chopped- 2 cups (I used frozen)
- Roasted red chillies- 4-5
- Tamarind- A small ball (goose berry sized)
- Jaggery- 1 Tbsp
- Coriander leaves/Cilantro- 2-3 sprigs (optional)
- Oil- 2 tsp
- Mustard seeds- 1 tsp
- Curry leaves- Few
- Salt- To taste
For Masala:
- Grated Coconut, fresh/frozen- 1/4 cup (optional)
- Coriander seeds- 3 tsp
- Mustard seeds- 1/2 tsp
- Split Chickpeas/ Chanadal- 1 1/2 tsp (optional)
- Fenugreek seeds/Methi- 1/4 tsp
- Turmeric powder- 1/4 tsp
- Asafoetida- 2 pinches
Procedure:
If using fresh Suran, then remove its skin and chop them to required size and put them in a bowl containing water. Put the suran pieces in a pressure cooker with required amount of water and salt.
Cook it for two whistles.
To prepare masala:
First dry roast the grated coconut, until it turns light brown and gives a nice aroma. Let it cool.
Now add very little oil and add chana dal and coriander sedds. fry for a while. When it starts to brown, add mustard seeds, asafoetida, fenugreek seeds and turmeric powder. When everything turns slight dark brown, turn off the heat. Allow it to cool.
Now grind together fried grated coconut, spices, roasted red chillies and tamarind with required amount of water, to get a fine paste.
Add this masala to the cooked Suran and mix well. Bring it to a boil. Add jaggery and check for salt. The consistency of the dish should be medium thick.
Once it comes to boil, continue heating for 4-5 more minutes. Add chopped cilantro and turn off the heat.
For seasoning- Heat oil and add mustard seeds. Once it starts spluttering, add curry leaves. Fry it for few seconds and turn off the heat. Add this to the gravy prepared and mix well. Surna Tambude is ready!!
Serve it hot, as a side dish to rice, dosa or rotis. Above measurement serves three people.
Note: One more method of making this dish is- Indian yam/Suran is chopped into bite size and then kept in a bowl for nearly an hour by applying salt. Then it is deep fried/shallow fried, until it turns crispy. The fried pieces are kept separately. The masala is prepared separately, boiled and seasoned. When it is ready to serve, the pieces of fried suran are mixed in the gravy and served. In this way, suran remains crispy and tasty. Try this variation as well.
If using fresh Suran, then remove its skin and chop them to required size and put them in a bowl containing water. Put the suran pieces in a pressure cooker with required amount of water and salt.
Cook it for two whistles.
To prepare masala:
First dry roast the grated coconut, until it turns light brown and gives a nice aroma. Let it cool.
Now add very little oil and add chana dal and coriander sedds. fry for a while. When it starts to brown, add mustard seeds, asafoetida, fenugreek seeds and turmeric powder. When everything turns slight dark brown, turn off the heat. Allow it to cool.
Now grind together fried grated coconut, spices, roasted red chillies and tamarind with required amount of water, to get a fine paste.
Add this masala to the cooked Suran and mix well. Bring it to a boil. Add jaggery and check for salt. The consistency of the dish should be medium thick.
Once it comes to boil, continue heating for 4-5 more minutes. Add chopped cilantro and turn off the heat.
For seasoning- Heat oil and add mustard seeds. Once it starts spluttering, add curry leaves. Fry it for few seconds and turn off the heat. Add this to the gravy prepared and mix well. Surna Tambude is ready!!
Serve it hot, as a side dish to rice, dosa or rotis. Above measurement serves three people.
Note: One more method of making this dish is- Indian yam/Suran is chopped into bite size and then kept in a bowl for nearly an hour by applying salt. Then it is deep fried/shallow fried, until it turns crispy. The fried pieces are kept separately. The masala is prepared separately, boiled and seasoned. When it is ready to serve, the pieces of fried suran are mixed in the gravy and served. In this way, suran remains crispy and tasty. Try this variation as well.
Hi Lakshmi,
ReplyDeleteI like all your recipes, but i would like to suggest you that please change the menu options of your current website so that it becomes easier to browse.....its just a suggestion....thank you
Thanks Prathibha. Yes, I agree that it is not a friendly website :( thanks for the suggestion. Will work on it and do my best. Do try my recipes.
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