Elephant Yam Recipe – Authentic Kerala Suran Curry with Coconut Masala

Last Updated on 4 months by Neha Deshmukh

Elephant Yam Recipe – Authentic Kerala Suran Curry with Coconut Masala

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a flavourful and comforting Kerala-style Elephant Yam Curry, or Suran Curry as we call it back home. I remember my grandmother making this during the monsoon season, and the aroma would fill the entire house. It’s a dish that instantly transports me back to my childhood. Trust me, if you’ve never tried elephant yam, you’re in for a treat!

Why You’ll Love This Recipe

This Suran Curry isn’t just delicious; it’s also wonderfully satisfying. The elephant yam has a unique, slightly starchy texture that beautifully absorbs all the spices. The Kerala-style tempering adds a lovely fragrance, and the coconut masala gives it a rich, nutty flavour. Plus, it’s surprisingly easy to make! It’s a perfect weeknight meal that’s both healthy and incredibly tasty.

Ingredients

Here’s what you’ll need to make this amazing curry:

• 250 gms elephant yam (Suran)
• 1 cup grated coconut
• 1 tbsp jaggery
• Lemon-sized tamarind extract
• ½ tbsp turmeric powder
• 1 tsp mustard seeds
• Salt to taste
• 1 tsp mustard seeds (for seasoning)
• 3 dried red chillies
• 1 tsp channa dal (split chickpeas)
• 1 tsp urad dal (split black lentils)
• 10 curry leaves
• Pinch of hing (asafoetida)

Ingredient Notes

Let’s talk about a few key ingredients! Elephant yam, or Suran, is a root vegetable that’s incredibly popular in Indian cuisine. It has a slightly earthy flavour and a unique texture. Don’t worry about it being slimy – proper cooking (which I’ll show you!) eliminates that.

The Kerala-style tempering is everything in this recipe. It’s the foundation of the flavour. We’re using mustard seeds, chana dal, urad dal, and curry leaves to create a fragrant base.

And finally, the coconut masala! Freshly grated coconut is best, but you can use unsweetened desiccated coconut if needed. It adds a beautiful richness and depth to the curry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop the elephant yam into small cubes. If you’re using frozen pre-cut yam, you can skip this step.
2. Boil the yam in water for about 10 minutes, until it’s almost cooked – you want it slightly firm. Drain and set aside.
3. Now, soak the tamarind in warm water, extract the juice, and discard the pulp. This gives us that lovely tanginess.
4. Heat about 2-3 tablespoons of oil in a pan. Add the mustard seeds (for seasoning), dried red chillies, chana dal, urad dal, curry leaves, and hing. Sauté until the mustard seeds splutter and everything is fragrant – this usually takes about a minute.
5. Add the boiled yam to the pan. Mix in the jaggery, turmeric powder, tamarind extract, and salt.
6. Cover the pan and cook on low heat for 5-7 minutes, or until the yam absorbs the tamarind mixture. Stir occasionally to prevent sticking.
7. While the yam is cooking, let’s make the coconut masala. Coarsely grind the grated coconut, red chillies (you can adjust the number based on your spice preference), and mustard seeds into a dry masala. A food processor or a small blender works great for this.
8. Add the ground masala to the cooked yam. Stir well for 2-3 minutes, and then remove from heat. The aroma at this point is just heavenly!
9. Serve hot with steamed rice, sambar, or rasam.

Expert Tips

• Don’t overcook the yam initially. It will continue to cook in the curry.
• Adjust the amount of jaggery and tamarind to your liking. Some people prefer a sweeter curry, while others like it more tangy.
• Hing (asafoetida) has a strong smell, but it adds a wonderful depth of flavour. Don’t skip it if you can!

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you’re sensitive to spice, reduce the number of red chillies in the coconut masala. Or, for extra heat, add a pinch of cayenne pepper.
• Regional Variations within Kerala: My aunt in Thrissur adds a small piece of ginger-garlic paste to the tempering for an extra layer of flavour. Feel free to experiment!

Serving Suggestions

This Suran Curry is best enjoyed with a simple meal. I love it with a bowl of steaming hot rice and a side of sambar or rasam. A dollop of ghee on top of the rice is also a delicious addition. It’s also fantastic with roti or appam.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

• What is Elephant Yam and are there any precautions when handling it? Elephant yam is a root vegetable. It can cause slight itching in the hands and throat if eaten raw, so always cook it thoroughly.
• Can I use frozen Elephant Yam? Yes, absolutely! Just skip the peeling and chopping step.
• How do I adjust the sourness/sweetness in the curry? Add more tamarind extract for sourness and more jaggery for sweetness. Taste as you go!
• What is Hing and can I substitute it? Hing (asafoetida) is a resin with a pungent smell. It aids digestion and adds a unique flavour. If you can’t find it, you can omit it, but it does make a difference.
• Can this curry be made ahead of time? Yes! You can make it a day in advance. The flavours will meld together beautifully. Just reheat gently before serving.

Enjoy this taste of Kerala! I hope you love this Elephant Yam Curry as much as my family does. Let me know in the comments how it turns out for you. Happy cooking!