Surna Kachri

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Recipe

Ingredients

	250 grams	Elephant Foot Yam
	1 cup	Coconut , grated
	5-6	Red Chili , dried
	1 teaspoon	Tamarind , pulp
	1 teaspoon	Mustard Seed
	1 teaspoon	Urad dal
	1 teaspoon	Coriander Seed
	1/2 teaspoon	Turmeric powder
	1/4 teaspoon	Asafoetida
	1 tablespoon	Jaggery
	—	Salt , to taste
	2 tablespoons	Coconut oil
	10-12	Curry Leaf

Instructions

1. 1 Peel and cut the elephant foot yam into small cubes.
2. 2 In a pan, dry roast the dried red chilies, urad dal, coriander seeds, and mustard seeds until fragrant. Set aside to cool.
3. 3 Grind the roasted spices with grated coconut, tamarind pulp, and a little water to form a smooth paste.
4. 4 Heat coconut oil in a pan and add the asafoetida and curry leaves.
5. 5 Add the yam cubes to the pan and sauté for a few minutes.
6. 6 Add the ground coconut paste, turmeric powder, jaggery, and salt to the pan.
7. 7 Mix well and add a little water if necessary to achieve a thick consistency.
8. 8 Cover and cook on low heat until the yam is tender and the flavors are well combined.
9. 9 Serve hot with rice or chapati.