Surna Kachri

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Recipe

Ingredients

250 grams	elephant foot yam (suran)
1 cup	grated coconut
5-6	dried red chilies
1 teaspoon	tamarind pulp
1 teaspoon	mustard seeds
1 teaspoon	urad dal
1 teaspoon	coriander seeds
1/2 teaspoon	turmeric powder
1/4 teaspoon	asafoetida
1 tablespoon	jaggery
—	salt to taste
2 tablespoons	coconut oil
10-12	curry leaves

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.