Suran Recipe- Authentic Yam & Peanut Stir-Fry with Kokum

Last Updated on 2 months by Neha Deshmukh

Suran Recipe: Authentic Yam & Peanut Stir-Fry with Kokum

Introduction

Oh, Suran! It’s a root vegetable that often gets a bad rap, but trust me, when cooked right, it’s absolutely delicious. This Suran recipe – a simple stir-fry with peanuts and a hint of kokum – is a family favorite. I remember my aaji (grandmother) making this for me when I was little, and the aroma always filled the house with warmth. It’s a wonderfully nutritious and satisfying dish, perfect for a quick breakfast or a comforting snack. Let’s get cooking!

Why You’ll Love This Recipe

This Suran recipe is more than just tasty; it’s packed with goodness! It’s quick to make, uses simple ingredients, and offers a unique flavor profile that’s both earthy and tangy. Plus, it’s a fantastic way to introduce a lesser-known, incredibly healthy vegetable into your diet.

Ingredients

Here’s what you’ll need to make this delightful Suran stir-fry:

• 400-500g Suran/Yam/Jimikand, grated
• 3-4 tablespoons Roasted Peanut coarse powder
• 1 teaspoon Crushed Green Chilies (adjust to your spice preference!)
• 2 tablespoons Fresh Scraped Coconut
• 1 tablespoon Coriander leaves, chopped
• ?? teaspoon Lemon juice (optional, but adds a lovely zing)
• ?? teaspoon Sugar (balances the flavors beautifully)
• 2 teaspoons Pure Ghee
• ?? teaspoon Cumin Seeds
• To taste Salt
• 6-7 pieces Kokum
• 1 teaspoon Tamarind pulp (or substitute for Kokum)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Suran/Yam (Jimikand): Benefits & Selection – Look for firm, unblemished Suran. It can sometimes be a little itchy to handle, so wearing gloves while peeling and grating is a good idea! Suran is incredibly nutritious, rich in fiber, and known for its digestive benefits.
• Kokum & Tamarind: The Sour Element – Regional Variations – Kokum gives this dish a unique, fruity tang. If you can’t find Kokum, tamarind pulp works wonderfully as a substitute. In some regions, they even use a little amchur (dried mango powder) for sourness.
• Ghee: Traditional Fat & Flavor – Ghee adds a beautiful richness and aroma. You can use oil if you prefer, but ghee really elevates the flavor.
• Peanut Powder: Texture & Nutritional Boost – Roasting the peanuts before grinding them enhances their flavor. Don’t grind them too finely; a slightly coarse texture is perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and grate the Suran. Now, this is important: soak the grated Suran in water with the Kokum (or tamarind) for about 15-20 minutes. This helps remove some of the starch and prevents it from becoming too slimy.
2. Heat 1 teaspoon of ghee in a pan over medium heat. Once it’s hot, add the cumin seeds and let them splutter – that’s when you know the flavor is releasing!
3. Add the crushed green chilies and sauté for just a few seconds. Be careful not to burn them!
4. Drain the soaked Suran, reserving that Kokum/tamarind water – it’s liquid gold! Add the Suran to the pan. Cover and cook on low heat for 8-10 minutes, stirring every 2 minutes, until it’s tender.
5. Now for the magic! Mix in the salt, sugar, lemon juice (if using), coconut, peanut powder, and coriander leaves.
6. Finally, stir in the remaining teaspoon of ghee until everything is well combined. Give it a good mix and it’s ready!
7. Serve hot as a nutritious snack or a light breakfast.

Expert Tips

• Don’t skip the soaking step! It really makes a difference in the texture.
• Adjust the green chilies to your spice level.
• Taste and adjust the salt and sugar as needed.

Variations

• Vegan Adaptation: Simply substitute the ghee with any vegetable oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add a pinch of red chili powder for extra heat.
• Festival Adaptations: This is a lovely dish to offer during festivals like Janmashtami or Ganesh Chaturthi as a simple, sattvic offering. My mom always made a larger batch during these times.

Serving Suggestions

This Suran stir-fry is delicious on its own! But you can also serve it with a side of roti or paratha for a more substantial meal. A dollop of yogurt on the side is also a lovely addition.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

What is Suran and is it good for you?

Suran, also known as Yam or Jimikand, is a root vegetable packed with fiber, vitamins, and minerals. It’s known for its digestive benefits and is a great source of energy.

How do I prevent the Suran from being slimy?

Soaking the grated Suran in water with Kokum or tamarind is key! It helps remove excess starch. Don’t overcook it either.

Can I use pre-made peanut butter instead of peanut powder?

While you can use peanut butter, it won’t give you the same texture. Peanut powder provides a lovely coarse consistency. If you do use peanut butter, use it sparingly and mix it well.

What can I substitute for Kokum or Tamarind?

Amchur (dried mango powder) is a good substitute for both. You can also use a squeeze of lemon juice, but it won’t have the same depth of flavor.

How long does this Suran dish stay fresh?

It’s best enjoyed fresh, but leftovers will keep in the refrigerator for up to 2 days.