Elephant Yam & Black Chickpea Curry Recipe – Authentic Indian Delight

Last Updated on 2 months by Neha Deshmukh

Elephant Yam & Black Chickpea Curry Recipe – Authentic Indian Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Elephant Yam & Black Chickpea Curry. It’s a dish my grandmother used to make, and the aroma always filled the house with warmth. It’s a little different, a little rustic, and absolutely delicious. Trust me, you’ll love it!

Why You’ll Love This Recipe

This curry, also known as Suran ki Sabzi in some parts of India, is a delightful blend of earthy flavors and subtle spice. It’s surprisingly easy to make, even if you’ve never worked with elephant yam before. Plus, it’s packed with nutrients and makes a wonderfully satisfying meal. It’s a taste of home, and I’m excited to share it with you.

Ingredients

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

• 1 cup elephant yam (Suran), cubed
• 1 cup cooked black garbanzo beans (Kala Chana) – about 150g
• 1 teaspoon turmeric powder (Haldi)
• 1-2 teaspoons red chili powder / cayenne pepper (adjust to your spice preference)
• 2 cups water (480ml)
• ½ – 1 cup grated coconut (depending on how coconutty you like it!)
• 1 teaspoon cumin seeds (Jeera)
• 1 teaspoon black peppercorns (Kali Mirch)
• 3 dried red chilies (Lal Mirch)
• Salt to taste
• 2 teaspoons coconut oil
• 1 teaspoon black mustard seeds (Rai)
• 5 curry leaves (Kadi Patta)
• 2 tablespoons grated coconut, for roasting

Ingredient Notes

Let’s talk about a few key ingredients:

• Elephant Yam (Suran): This root vegetable has a unique, slightly starchy flavor. It can be a little sticky when raw, so don’t worry if it feels that way! We’ll talk about handling it safely in the FAQs.
• Black Garbanzo Beans (Kala Chana): These are a fantastic source of protein and fiber. You can cook them from scratch (soaked overnight and boiled until tender) or use pre-cooked ones to save time.
• Spice Levels: Indian cuisine is all about personalization! Feel free to adjust the amount of red chili powder to suit your taste. Some regions prefer a milder flavor, while others like a good kick. My family always adds a little extra – we love the heat!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a pot, combine the cubed elephant yam, cooked black garbanzo beans, turmeric powder, and red chili powder. Pour in 2 cups of water.
2. Bring the mixture to a boil, then reduce the heat and let it simmer until the elephant yam is tender – about 15-20 minutes.
3. While the yam and beans are cooking, let’s make the coconut paste. In a grinder, combine the grated coconut, cumin seeds, black peppercorns, and dried red chilies. Grind into a smooth paste, adding a little water if needed.
4. Once the yam is soft, add the coconut paste to the pot. Stir well and add salt to taste. Simmer for another 5-7 minutes, until the raw aroma of the coconut disappears.
5. Now for the tadka (tempering)! Heat the coconut oil in a small pan over medium heat. Add the mustard seeds and let them splutter.
6. Once the mustard seeds pop, add the curry leaves and quickly pour the tempering over the curry.
7. Finally, dry roast the 2 tablespoons of grated coconut in a separate pan until golden brown. Sprinkle this roasted coconut over the curry just before serving. A gentle mix is all it needs!

Expert Tips

• Don’t overcook the elephant yam, or it will become mushy. You want it to be tender but still hold its shape.
• A good quality coconut oil really enhances the flavor of this curry.
• The tadka is crucial! It adds a wonderful aroma and depth of flavor.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut oil is plant-based.
• Spice Level Adjustment: For a milder curry, reduce the red chili powder to ½ teaspoon or omit the dried red chilies in the paste. For extra spice, add a pinch of cayenne pepper.
• Regional Variations – Kerala/Tamil Nadu Style: Add a tablespoon of tamarind paste for a tangy twist, common in South Indian cuisine.
• Festival Adaptations – Onam/Pongal: This curry is often made during Onam and Pongal festivals in South India. Some families add a small piece of jaggery (gur) for a hint of sweetness.

Serving Suggestions

This Elephant Yam & Black Chickpea Curry is best served hot with steamed rice. A side of papadums (Indian crispy wafers) and a dollop of yogurt complete the meal perfectly. It also pairs well with roti or chapati (Indian flatbreads).

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 flavors actually develop even more overnight!

FAQs

Let’s answer some common questions:

• What is Elephant Yam and are there any precautions when handling it? Elephant Yam (Suran) is a root vegetable. It can cause itching in some people when raw, so it’s best to wear gloves while peeling and chopping it. Cooking it thoroughly eliminates this effect.
• Can I use canned black garbanzo beans instead of cooking them from scratch? Absolutely! Just make sure to rinse them well before adding them to the curry.
• What is the best way to grind the coconut paste for this curry? A high-powered blender or food processor works best. Add a little water to help it blend smoothly.
• Can this curry be made ahead of time? Yes, you can make the curry a day in advance. Just add the tadka and roasted coconut right before serving.
• What rice varieties pair best with this Elephant Yam Curry? Basmati rice is a classic choice, but any long-grain rice will work well. For a more authentic experience, try using a South Indian rice variety like Jeera Samba.

Enjoy this delicious and comforting curry! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know what you think in the comments below!