Try this traditional Mangalorean style Veg curry with Mangalorean’s favorite combination of chickpea and yam ( Suran ) This is the way how my Naani ( granny - my Masterchef ) used to make and now I have learned this from my mom.
Every year once the Ramadan is over I often prefer to cook more of vegetarian recipes for weeks as whole one month we mostly have non vegetarian. So I like to keep few days on of my menu simple and very homely food, just like this recipe is. You can enjoy this gravy with rice / chapati / paranta or jus a rice dumpling.
So make sure to give a try on this and also make sure to watch the recipe till the end and also do checkout the notes in the description box.
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Ingredients for curry paste:
Freshly grated Coconut - 1 & 1/2cup
Dried red chilies - 10-12
Fennel / Saunf - 1tsp
Garlic cloves - 2
Turmeric pwdr - 1/2tsp
Ingredients:
Yam - 500gms
Boiled chickpeas - 1cup
Onion - 1/2 sliced
Tomato - 1 large / 2 medium
Curry paste
Salt - as per taste
Water - as needed
Notes:
- Kindly add 1tbsp of coriander seeds while roasting the spices, as I skipped it in the recipe.
- As I have used earthen pot for cooking, used more water for the gravy as it gets thicker by time. If using normal pot please add less water and adjust the desired consistency.
- You can make this recipe even with cauliflower / only chickpeas / potato or even just the yam without chickpeas.
- I have used Kashmiri red chilies for nice good color, you can use the local Mangalorean byadige chilli’s.
- You can even pressure cook the yam for 1 whistle.
- Do not overcook the yam as it would make the gravy very thick and yam mushy.
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#Mangaloreanrecipes #easyvegrecipes #surankigravy
17 май 2021
