Suran Recipe- Authentic Yam & Peanut Curry with Buttermilk

Last Updated on 1 month by Neha Deshmukh

Suran Recipe: Authentic Yam & Peanut Curry with Buttermilk

Introduction

Oh, Suran! It’s a vegetable that often gets a bad rap, but trust me, when cooked right, it’s absolutely divine. This Suran recipe – a comforting yam and peanut curry simmered in tangy buttermilk – is a family favorite. I remember my aaji (grandmother) making this during the monsoon season, and the aroma would fill the entire house. It’s a dish that’s both nourishing and incredibly flavorful. Let’s dive in and I’ll show you how to make this authentic Indian curry!

Why You’ll Love This Recipe

This Suran recipe isn’t just about deliciousness; it’s about embracing a slightly underrated vegetable. It’s a fantastic source of fiber and nutrients. Plus, the combination of earthy yam, nutty peanut, tangy buttermilk, and aromatic spices is simply irresistible. It’s easy to make, perfect for a weeknight dinner, and a wonderful addition to your fasting repertoire (with a small tweak, of course!).

Ingredients

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

• 1 kilogram Suran (Yam)
• 3 tablespoons Buttermilk
• 4-5 pieces Kokum
• 1 teaspoon Tamarind pulp
• 1 tablespoon Roasted peanut powder
• 1 teaspoon Desi ghee (Clarified Butter)
• ?? teaspoon Cumin Seeds
• a pinch Asafoetida (Hing)
• 1 teaspoon Fresh scraped coconut
• 1 teaspoon Chopped coriander
• ?? teaspoon Green Chilly paste
• ?? teaspoon Sugar
• to taste Salt

Ingredient Notes

Let’s talk about the stars of the show and how to get the best out of them:

Suran (Yam): Varieties and Selection
There are different varieties of yam available. Look for firm, unblemished yams. The skin should be relatively smooth.

Buttermilk: Homemade vs. Store-Bought
Homemade buttermilk is always best! You can easily make it by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 10-15 minutes. Store-bought works in a pinch, but the flavor isn’t quite the same.

Kokum & Tamarind: The Sour Element – Regional Differences
Kokum and tamarind both add a lovely sourness. Kokum is more common in Maharashtrian cuisine, while tamarind is widely used across India. You can use either, or even a combination!

Asafoetida (Hing): Understanding its Flavor & Use
A little hing goes a long way! It has a pungent smell in its raw form, but it mellows out beautifully when cooked, adding a savory depth to the dish. If you’re strictly fasting, you can omit it.

Peanut Powder: Roasting & Grinding for Best Flavor
Roasting the peanuts before grinding them intensifies their flavor. Dry roast them until golden brown and fragrant, then grind them into a fine powder.

Desi Ghee (Clarified Butter): Traditional Fat for Authentic Taste
Desi ghee adds a richness and aroma that’s hard to replicate with other oils. It’s a traditional ingredient in Indian cooking and really elevates the flavor of this curry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, thoroughly wash the yam and cut it into approximately 2-inch long, 1cm-wide pieces. Submerge it in water immediately to prevent discoloration. This is a little trick my mom taught me!
2. Heat the ghee in a pan over medium heat. Once hot, add the cumin seeds. Let them splutter – that’s when you know they’ve released their flavor. Then, add the asafoetida and green chili paste. Sauté for a few seconds.
3. Now, drain the yam pieces and add them to the pan without any water. Cover the pan and cook for 3-4 minutes, stirring occasionally.
4. Pour in the buttermilk (or water mixed with kokum/tamarind). Add the roasted peanut powder. Cover again and simmer until the yam softens, adding a little water if needed to prevent sticking.
5. Once the yam is tender, mix in the sugar, salt, coconut, and coriander. Simmer for another 2-3 minutes, until the gravy thickens to your liking.
6. Serve hot with roti or enjoy as a fasting-friendly dish!

Expert Tips

Here are a few things I’ve learned over the years to make this Suran recipe even better:

Achieving the Right Yam Texture
You want the yam to be tender but not mushy. The cooking time will depend on the variety of yam you’re using, so check it frequently.

Balancing the Sweet, Sour, and Spicy Flavors
Taste as you go! Adjust the sugar, kokum/tamarind, and green chili paste to your preference.

Preventing Yam from Discoloring
Yam tends to oxidize and turn brown quickly. Keeping it submerged in water until you’re ready to cook it helps prevent this.

Using the Correct Consistency of Buttermilk
If your buttermilk is very thick, you can thin it out with a little water.

Variations

Let’s get creative!

Vegan Adaptation
Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.

Gluten-Free Adaptation
This recipe is naturally gluten-free!

Spice Level Adjustment (Mild, Medium, Hot)
Adjust the amount of green chili paste to control the spice level. For a milder curry, use just a pinch. For a spicier kick, add more!

Fasting-Friendly Version (Navratri/Ekadashi)
Omit the asafoetida (hing) and use rock salt (sendha namak) instead of regular salt.

Regional Variations: Maharashtra, Gujarat, etc.
In Maharashtra, you might find this dish made with a touch of goda masala. In Gujarat, it’s sometimes sweetened with jaggery instead of sugar.

Serving Suggestions

This Suran curry is fantastic with:

• Roti or chapati (Indian flatbread)
• Rice
• A side of raita (yogurt dip)

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 Suran and is it good for you?

Suran, also known as yam, is a starchy root vegetable. It’s a good source of fiber, potassium, and vitamin C. It’s also believed to have digestive benefits.

Can I use a different type of yam in this recipe?

Yes, you can! But the cooking time might vary depending on the variety.

Can I make this recipe without buttermilk? What are the alternatives?

If you don’t have buttermilk, you can use plain yogurt thinned with water, or a mixture of lemon juice/tamarind pulp and water.

How do I know when the yam is cooked perfectly?

The yam should be tender and easily pierced with a fork, but not mushy.

Can this dish be made ahead of time?

Yes, you can make it a day ahead. The flavors actually develop even more overnight!

What is the purpose of asafoetida (hing) in this recipe?

Asafoetida adds a unique savory flavor and aids in digestion. It’s a common ingredient in Indian cuisine.