Tuesday, August 20, 2013

SuraNachi Taakatli Bhaji - Elephant foot yam with Buttermilk curry


 
This simple curry may resemble "Kadhi" yet it's different. Serve it with plain rice.
 
SurNachi Taakatli Bhaaji
सुरणाची  ताकातली  भाजी 
Elephant Foot Yam with coconut-buttermilk gravy
Ingredients
1 packet cut suraN/elephant foot yam (12 oz)
1/2 tsp turmeric powder
1 spring curry leaves
 
Salt to taste
 
Grind to a smooth paste
1/2 cup Coconut, freshly scraped preferably
3 green chilies
1" ginger, peeled
 
Whisk till no lumps
1 1/2 cup buttermilk - preferably sour
1 1/2 tbsp besan/chickpea flour
 
Tempering
1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
2-3 red chilies, halved
 
Method
1. Rinse suraN pieces according to the instructions. Do not keep outside to thaw. Place rinsed suraN with turmeric powder, curry leaves and 1/4 cup water in a heavy bottomed saucepan. Cover and let it cook till done.
2. Meanwhile, grind coconut with green chilies and ginger.
3. Whisk buttermilk and chickpea flour till there are no lumps. Add coconut paste to the buttermilk mixture and mix well.
4. Pour buttermilk-coconut mixture into the cooked suraN. Add water to adjust the consistency but it shouldn't be watery.
5. Add salt to taste. Bring to boil. Keep stirring from time to time.
6. Simmer for 10-12 minutes.
7. Heat oil in a small saucepan. Add mustard seeds, asafoetida and red chiles. Drizzle the tempered oil over the curry.
8. Switch off the gas and cover with a lid.
 
Note -
1. This curry should not be watery. It should be on the thick side.
2. Always remember to add souring agent like buttermilk, tamarind, kokum etc while cooking suraN.
3. I use frozen suraN due to unavailability of a good quality suraN. Use fresh suraN if available.
 
 

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