Soorn Sukhe (Yam Sukka)
A typical Mangalorean sauteed version of yam. Tastes best with rice and dal!
Course: Side Dish
- 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