Surna Tambude is a Konkani dish.Yam is called Surnu in Konkani. Surna Tambudi is a sweet and spicy yam curry made with boiled yam pieces and served as a side dish with rice, dosa or idli. Surna Tambude recipe is explained with step by step method and photos.
The following ingredients are needed to prepare Surna Tambude.
Ingredients:-
Yam (Surnu). - a small piece
Jaggery. - a small lemon size
Tamarind. - a small lemon size
Salt. - to taste
For grinding Chilly Paste:-
Dry Red chillies. -10
Coriander seeds. -2 tsp
Mustard seeds. - 1tsp
Methi seeds. - 1/4 tsp (Fenugreek)
Hing powder. - 1/2 tsp (asafoetida)
Turmeric powder. - 1/4tsp
For Seasoning :-
Coconut oil. -1tsp
Mustard seeds. -1tsp
Curry leaves. -1spring
Instructions:-
1). Chop and remove the outer skin of a small yam piece.Again chop the yam piece into medium square pieces.
2). Wash and clean the chopped yam pieces in water several times and remove the mud. Pressure cook the chopped yam pieces till soft adding required amount of water. Drain cooked water and keep aside the cooked yam pieces.
3). Grate or crush a small piece of jaggery and keep aside.
4). Soak a small lemon size tamarind in 2 tbsp of water for 5 minutes. Squeeze and extract tamarind pulp and keep aside.
5). Roast the ingredients given below one by one.
Heat 1/4 tsp oil in a pan and roast red chillies till crispy (not burnt) and keep aside. Add coriander seeds in the same pan and roast for a second and keep aside.Add methi seeds and mustard seeds in the same pan and roast both for a second and switch off the flame. Add turmeric powder and hing powder and mix with all the roasted ingredients and keep aside to cool.
6). Grind all the above roasted ingredients with extracted tamarind pulp to a smooth paste adding very little water. Keep aside the ground chilly paste.
Method:-
1). In a cooking pan add the cooked yam pieces, ground chilly paste and little water. Mix well and boil for few minutes.
2). Add required salt into the cooking pan and mix with the ground chilly paste and cooked yam pieces.
3). Add grated jaggery into the pan and mix with the cooked yam pieces and ground chilly paste. Boil and cook for 2 minutes on low flame.
6). Grind all the above roasted ingredients with extracted tamarind pulp to a smooth paste adding very little water. Keep aside the ground chilly paste.
7). Keep aside 1tsp mustard seeds and 1spring curry leaves for seasoning the yam curry.
1). In a cooking pan add the cooked yam pieces, ground chilly paste and little water. Mix well and boil for few minutes.
2). Add required salt into the cooking pan and mix with the ground chilly paste and cooked yam pieces.
3). Add grated jaggery into the pan and mix with the cooked yam pieces and ground chilly paste. Boil and cook for 2 minutes on low flame.
4). When the cooked yam curry becomes little thick and nicely coated with the chilly paste, mix well and switch off the flame.
5). Heat coconut oil in a small pan for seasoning and splutter mustard seeds and saute well. Add curry leaves and fry in oil for a second and switch off the flame.
6). Pour the above seasoning into the yam curry (Surna Tambude) in the cooking pan.
7). Transfer the sweet and spicy Surna Tambude to a serving bowl.
5). Heat coconut oil in a small pan for seasoning and splutter mustard seeds and saute well. Add curry leaves and fry in oil for a second and switch off the flame.
6). Pour the above seasoning into the yam curry (Surna Tambude) in the cooking pan.
7). Transfer the sweet and spicy Surna Tambude to a serving bowl.
A very tasty, sweet and spicy yam currry, Surna Tambude is ready to serve as a side dish with rice, dosa or idli.
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