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Suran Tonak | Goan Style Yam Masala

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 Yam or suran is a tuber and this is normally found during rainy season. A popular dish is the Yam Tonak or Suran  Tonak. Goan tonak is a gravy made with roasted grated coconut and spices and tastes delicious. Never eat this yam  raw and always take care to cook it properly. I have added chickpeas to this gravy. You can even add white peas or  green peas to suran tonak.

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It is important to soak suran in tamarind and water as it removes the itchiness. Apply coconut oil to your hands while cutting yam as hands might itch. They are a good source of energy, carbohydrates and dietary fiber. It is rich in antioxidants and is an excellent source of vitamin B-complex.

You can also try rava fried yam and they taste equally delicious. Try mushroom tonak or mushroom masala recipe.

Suran Tonak | Goan Style Yam Masala

Ingredients:                                     Prep. Time: 60 Minutes, Serves: 6
2 cups yam, suran, peeled and chopped
1 cup coconut, grated
1/2 cup Kabuli Chana / white chickpeas
2 medium sized onion, finely chopped
1 teaspoon turmeric powder
5 peppercorns
2 cloves
1 tablespoon coriander seeds
4 Kashmiri dry red chilies
1 marble sized tamarind
Salt to taste
2 tablespoon oil

For soaking the yam:
1 cup water
2 tablespoon tamarind paste
¼ teaspoon salt

Instructions:

1) Soak chickpeas in water overnight or for 6 hours in water.
2) Apply tamarind and salt to the yam and soak in water for 2 hours. This will remove the itchiness of the yam.
3) Boil the chickpeas, yam and ½ cup onion by pressure cooking them. Switch off the gas after 5-6 whistles and wait for the pressure to get released naturally. Drain and keep it aside. Retain the water.
4) Heat a kadai and add oil. After oil gets heated, add remaining chopped onion and fry.
5) After onion turns pinkish, add peppercorns, cloves, coriander seeds and dry red chilies and mix well.
6) Then add grated coconut and roast till coconut turns brownish. Aroma of roasted coconut should fill the air.
7) Switch off the gas. Add turmeric powder and marble sized ball of tamarind and stir.
8) Let this roasted coconut and masala cool down.
9) After cooling down, grind it by adding 1 cup water(preferably the water in which yam and chickpeas were boiled) and keep aside. This makes the gravy.
10) Again switch on the gas and in the kadai, add boiled chickpeas and yam.
11) Over this pour the grinded gravy from the mixer.
12) Let it simmer for 15 Minutes. If gravy thickens, add some water.
13) Adjust salt to taste.
14) Garnish with chopped coriander leaves.
Serve with rotis, pav or phulkas.
For more gravy/masala/tonak recipes click here.
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Comments

  1. Luke Neoh

    This dish looks delicious especially with the added chickpeas. I must add that I'm not Indian and am not familiar with your Elephant foot yam. It is a pity you didn't include a pic of this unusual yam…..I'm sure many non-Indian foodies would love to see and learn more about your indigenous food items. Cheers

    Reply

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