Elephant Yam Recipe – Authentic Kerala Suran Curry with Coconut

Last Updated on 2 months by Neha Deshmukh

Elephant Yam Recipe – Authentic Kerala Suran Curry with Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Kerala-style Elephant Yam Curry, or Suran Curry as it’s lovingly called back home. This dish always reminds me of my grandmother’s kitchen, filled with the aroma of spices and coconut. It’s a taste of pure nostalgia, and I’m so excited to share it with you.

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 soaks up all the beautiful flavors of the coconut and spices. It’s a hearty, warming dish perfect for a cozy weeknight dinner or a festive occasion. Plus, it’s a fantastic way to explore a lesser-known but incredibly versatile vegetable!

Ingredients

Here’s what you’ll need to make this authentic Kerala Suran Curry:

• 2 cups Elephant yam (Suran), peeled and cubed
• 1 Gooseberry size Tamarind
• 2 tbsp Cooking oil
• ½ tsp Mustard seeds
• ½ tsp Fennel seeds
• Few Curry leaves
• 1 Big onion, chopped
• ½ tsp Ginger garlic paste
• 1 Tomato, chopped
• ½ to 1 tsp Red chilli powder (adjust to taste)
• ½ tsp Dhania powder
• ½ tsp Garam masala powder
• ¼ tsp Turmeric powder
• Salt & water, to taste
• ¼ cup Grated coconut
• 1 inch Cinnamon
• 1 Cloves
• ½ tsp Fennel seeds

Ingredient Notes

Let’s talk ingredients! Elephant yam, or suran, is a root vegetable that’s incredibly popular in South Indian cuisine. It can sometimes cause a slight itchiness, so we’ll cover how to avoid that later.

Freshly grated coconut is key to this recipe. It really makes a difference in the flavor and texture of the curry. If you can’t find fresh, unsweetened frozen coconut will work in a pinch.

Spice levels in Kerala cuisine can vary. I’ve given a range for the red chilli powder – feel free to adjust it based on your preference. Some families love a really fiery curry, while others prefer it milder. Traditionally, this curry isn’t overly spicy, letting the coconut and other spices shine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and cube the elephant yam. Place it in a pressure cooker with the tamarind and a pinch of salt. Add enough water to cover the yam, and pressure cook for about 2 whistles. Once the pressure releases, drain any excess water and set the yam aside.
2. Now, let’s make the spice paste. Grind the grated coconut, cinnamon, cloves, and fennel seeds into a coarse paste without adding any water. This gives it a lovely texture.
3. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the fennel seeds and curry leaves. Let them sizzle for a few seconds until fragrant.
4. Add the chopped onions and sauté until they turn golden brown. Then, add the ginger-garlic paste and cook until aromatic – about a minute.
5. Next, add the chopped tomatoes and cook until they become soft and mushy. Gently mix in the cooked elephant yam.
6. Now for the spices! Add the red chilli powder, dhania powder, garam masala powder, turmeric powder, and salt. Pour in the coconut paste and combine everything really well.
7. Reduce the heat to low, cover the pan, and let the curry simmer for 5-7 minutes, allowing the flavors to meld together beautifully.
8. Finally, garnish with fresh coriander leaves and serve warm!

Expert Tips

• Don’t overcook the elephant yam! You want it to be tender but still hold its shape.
• Using a good quality coconut paste makes all the difference.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• With Potatoes: My friend, Priya, loves adding a couple of cubed potatoes along with the elephant yam for extra heartiness.
• Adding Vegetables: Feel free to throw in some other vegetables like carrots or green beans.
• Dry Curry: For a drier version, cook the curry for a longer time, allowing the liquid to evaporate.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any hidden animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use ½ tsp red chilli powder.
• Medium: Use ¾ tsp red chilli powder.
• Hot: Use 1 tsp or more red chilli powder, or add a pinch of cayenne pepper.

Festival Adaptations (Onam, Vishu)

This Suran Curry is a wonderful addition to a traditional Kerala Onam or Vishu sadya (feast). It adds a lovely variety of flavors and textures to the spread.

Serving Suggestions

Serve this Kerala Suran Curry warm with:

• Steaming hot rice
• Sambar
• Rasam
• Curd rice (yogurt rice)
• Pappadums

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.

FAQs

What is Elephant Yam and are there any precautions while handling it?

Elephant yam is a starchy root vegetable popular in Indian cuisine. It can sometimes cause itchiness due to calcium oxalate crystals. Wearing gloves while handling it and cooking it thoroughly usually prevents this.

How can I avoid the itchiness sometimes associated with Elephant Yam?

Wearing gloves while peeling and chopping the yam is the best way to avoid itchiness. Also, make sure to cook it thoroughly. Applying oil to your hands before handling it can also help.

Can I use store-bought coconut paste instead of freshly grated coconut?

While freshly grated coconut is best, you can use store-bought unsweetened frozen coconut paste in a pinch. Just make sure it doesn’t contain any added sugar or preservatives.

What is the best type of rice to serve with this Suran Curry?

Traditionally, this curry is served with Kerala Matta rice (red rice), which has a lovely nutty flavor. But any long-grain rice will work well.

Can this curry be made ahead of time?

Yes, you can make this curry a day ahead. The flavors actually develop even more overnight! Just reheat it gently before serving.

How does this Kerala Suran Curry differ from versions found in other parts of India?

Kerala Suran Curry is characterized by its generous use of coconut and a milder spice level compared to versions found in other parts of India. The addition of curry leaves and the specific blend of spices also give it a distinct Kerala flavor.