Wednesday, 2 August 2017

Recipe of the day: Coconut - Yam Curry (Suran with Coconut)

Hello lovely foodies! How are you? I am doing well here in this monsoon! In West Bengal, this year monsoon has come with her whole family! 😆 So we have rain more than enough! I love monsoon very much; but sometimes heavy rain causes to stop going market to shop groceries and others. And, again I face the problem – what to cook?? 😁

In my readers, so many of you are vegetarian and they have requested to share more vege-recipes. Raksha Bandhan is coming very soon; so I am thinking about a special vege-recipe, which all the vegetarian foodies can cook for their siblings. 😀 What about ‘Elephant Foot Yam’ or ‘Suran’? Let’s go for a delicious recipe of this amazing vegetable! 👇

Coconut - Yam Curry (Suran with Coconut)

Prep Time:       30 minutes
Cook time:       20 minutes
Serve:             4



  1. Yam or Suran:                       500 grams

  2. Potato (cubed):                     2 medioum 
  3.  Coconut (grated):                1 cup
  4. Ginger paste:                         1 tsp.
  5. Turmeric powder:                 ½ tsp
  6. Cumin powder:                       1/2 tsp
  7. Coriander powder:                1 tsp
  8. Red chilli powder:                 1 tsp
  9. Garam masala powder:         ¼ tsp
  10. Cumin Seeds:                        1/4th tsp
  11. Bay Leaf:                              1 
  12. Oil:                                       3 tblesp.
  13. Sugar:                                  to taste 
  14. Salt:                                     to taste



  • Peel and cut the yam into one inch cubes. Wash them well and boil till done. Keep them aside.


  • Heat oil in a pan. 

  • Add bay-leaf and cumin seeds. When the seeds begin to splutter add potatoes, salt and turmeric powder and fry till golden brown.

  •   Now, add the ginger paste and fry another 30sec.

  • Add a little of water, cumin, coriander, red chili powder, sugar and mix very well.

  • Cook on low heat till the oil starts leaving the sides of the pan.

  • Add the boiled suran and coconut on low heat. Cook another 2 minutes. Sparkle some water, if need.

  •      Add 11/2 cup water and mix well.  
  •    Lower the heat, cover and cook till the potatoes are completely cooked.
  •     Garnish with grated coconut and serve hot.