Suran Kofta Curry Recipe - Yam Kofta Curry
Give this delicious, Suran Kofta Curry dunked in a jeera tomato gravy that is prepared in without onions and garlic and made with a perfect blend of spices. Serve this fresh for dinner along with phulka and salad.
This delicious Suran Kofta Curry Recipe, is a sattvic recipe as the kofta curry is made without the use of onion and garlic and cooked in a delicious and mildly spiced tomato curry. The koftas are cooked in a paniyaram pan using less oil, yet they are made crisp on the outside and soft inside.
Suran/Elephant foot /yam is a versatile vegetable that can be cooked in various ways. It is more easily available during the winter season. They are known to help the digestive system as it is high in fiber and helps increase the production of red blood cells in our body.
The Suran Kofta Curry is also a diabetic friendly recipe that you can have and serve it along with Ragi Roti for a Diabetic Friendly Meal.
If you like this recipe of Suran Kofta Curry, here are some more Suran Recipes for your everyday meals:
For the kofta
- 2 cups Elephant yam (Suran/Senai/Ratalu) , washed, peeled and diced
- ¼ cup Gram flour (besan)
- 1 Green Chilli , finely chopped
- Salt , as per your taste
- 1 inch Ginger , finely chopped For Curry
- 3 Tomatoes , finely chopped
- 1 inch Ginger , finely chopped
- 1 Green Chilli , finely chopped
- ¼ cup Mint Leaves (Pudina) , washed
- Salt , to taste
- 1 teaspoon Garam masala powder
- 2 teaspoons Cumin powder (Jeera)
- 1 pinch Sugar
How to make Suran Kofta Curry Recipe - Yam Kofta Curry
To begin making the Suran Kofta Curry Recipe, prepare all the ingredients for the kofta and keep them aside.
We will begin with making the curry for the Suran kofta.
In a mixer jar, combine tomatoes, ginger, green chilli, and pudina leaves and grind to a fine puree along with some water.
Heat a kadai on medium flame, add jeera. Once the jeera starts to crackle, add tomato puree and stir the tomato puree for a couple of minutes.
To this, add the dry masalas - cumin powder, garam masala powder, salt and a pinch of sugar.
Bring the tomato puree masala to a boil, turn the the heat to low and simmer the tomato kofta curry for 4 to 5 minutes until the raw taste goes away and feels cooked.
Once the tomato kofta curry is cooked, turn off the heat and keep aside. Check the salt and spices and adjust to taste. The gravy of the Suran Kofta Curry recipe is ready.
Wash and peel the yam/ suran, dice and set aside.
In a pressure cooker, place the diced yam, 1/4 cup of water and pressure cook for 4 whistles and turn off the heat. Let the pressure release naturally.
Open the cooker, drain the water, and transfer the yam/ suran into a mixing bowl and mash the suran to a smooth mixture using a potato masher.
Into the mashed suran, add the besan, green chilli & ginger and salt. Bring the suran kofta mixture together. Check the salt and adjust the taste accordingly. Shape the kofta mixture into small balls.
Place a paniyaram pan on heat. Add a little oil in each of the cavities.
Once the oil has heated, place the suran kofta into the cavities and pan fry them until it is golden and crisp on all sides.
Flip it upside down and continue to cook until done. Once the suran koftas turn golden brown and look crisp they are done. The koftas are ready.
Add these Suran koftas in to the prepared kofta curry and let them sit for at least 5 minutes before serving.
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