Soorn Sukhe (Yam Sukka)

A typical Mangalorean sauteed version of yam. Tastes best with rice and dal!

5 from 1 vote

Course: Side Dish

Cuisine: Mangalorean

Keyword: Yam

Prep Time: 15

Cook Time: 15

Total Time: 30

Author: Shireen Sequeira @ www.ruchikrandhap.com

1/2 kg yam/ sooran
1/2 teaspoon mustard
1 sprig curry leaves
3-4 garlic flakes with skin crushed
1 medium sized onion finely sliced
1/2 – 3/4 th cup grated coconut
3-4 teaspoons or to taste Mangalorean vegetable masala powder (substitute with bafat powder)
1 teaspoon thick tamarind paste or thick tamarind juice extracted from 1 marble size tamarind
2 tablespoons oil
salt to taste

To avoid itchiness carefully slice off the outer (thick, rugged & muddy) skin of the yam before washing it. Cut it into cubes and then wash the cubes and keep them aside.
In a large wok or kadhai heat the oil and add the mustard. When the mustard stops spluttering add the curry leaves and the crushed garlic and saute for a few seconds. Next add the onions and fry on a medium low heat till they turn light golden in colour.
Add the grated coconut and continue to fry till you get a dryish mixture and a nice aroma from the roasted coconut.
Add the vegetable masala powder and fry for a few minutes taking care to see that it doesnt get burnt.
Add the tamarind juice and salt to taste and the yam pieces. Pour enough water to cover the cubes – not too much.
Cover the pan and let the yam cook on a medium heat till the pieces turn tender. Stir in between to avoid scorching. Sprinkle more water if required and adjust the spice powder, salt & tamarind if required. When done, remove from heat
Serve hot with rice or chapathis

The nutritional values are only indicative.

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