Tuesday, November 27, 2012

Surna Koota (Elephant Yam Curry)

Surna Koota is a popular Konkani dish. In konkani, Surnu means elephant yam. It is commonly used vegetable in southern parts of India. I got this recipe from a cook book written by Jaya V Shenoy.

I tried it for the first time as I could lay my hands on this root vegetable (it is not commonly available in the place where I stay). It turned out very good. The speciality of the dish is, the coconut based masala is not cooked and later mixed with the crispy suran pieces.


  • Elephant Yam/ Suran- 250g
  • Grated Coconut- 2/3 cup
  • Roasted red chillies- 4-5
  • Tamarind- A small ball (gooseberry sized)
  • Asafoetida- 2-3 pinches
  • Mustard seeds- 1 1/2 tsp
  • Oil- 2 tsp
  • Curry leaves- few
  • Salt- To taste


Remove the skin of the elephant yam and chop it into small cubes.

Then start frying these cubes (on a medium flame) in a pan with 1 tsp of oil. Sprinkle little salt all over.

When it is frying, prepare the masala.

For the masala: Fry 3/4 tsp of mustard seeds in few drops of oil for a minute and finally add the asafetida. Turn off the heat.
Now grind grated coconut, roasted red chillies, tamarind, salt along with roasted mustard seeds and asafoetida to get a smooth paste. Add water as required. Masala is ready.

Now check if the elephant yam is well fried (It should turn golden brown). It has to be constantly stirred to avoid burning. Once done turn off the heat.

Now, transfer the masala into a serving bowl. Adjust the consistency by adding water (I made it medium thick). Now add the fried elephant yam pieces to the masala. Mix well.

For Seasoning- Heat oil and add mustard seeds. Once it starts spluttering add curry leaves and turn off the heat. Add this to the prepared gravy. Mix well. Surna Koota is ready!!

Serve it with rice. Above measurement serves 3-4 people.


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