Surna Nonche

                               Surna Nonche/Elephant yam pickle is an instant one which can be prepared quickly with very few ingredients.Such pickles are made usually during any festival or religious functions at home.They can be stored for a couple of days and can also be  prepared a day earlier during any function  without much fuss.

  1. 1 cup of surnu (elephant yam) chopped into small pieces 
  2. 8-10 red chillies(I used byadgi variety) 
  3. small marble size tamarind 
  4. 1/2 tsp -1 tsp mustard seeds 
  5. A few methi seeds (fenugreek) 
  6. Small piece of hing(asafoetida) 
  7. Salt to taste
  1. 1 tsp of coconut oil
  2. 1/2 tsp mustard seed


  • Apply salt to the chopped suran pieces and keep aside. 
  • Roast the red chillies . 
  • Roast the mustard seeds ,methi seeds and hing . 
  • When cool ,grind the roasted ingredients along with tamarind to a smooth paste adding water. 
  • Deep fry the chopped surnu till golden and remove on a kitchen towel and keep aside. 
  • Add the fried surnu pieces to the paste ,add salt and water and boil it . 
  • Season with mustard seeds
  1. You can also shallow fry the surnu pieces or roast them with little oil in a non stick pan  till crisp.
  2. This pickle tastes better the next day,so prepare a day in advance .
  3. This stays for 2-3 days when refrigerated.
  4. Increase or decrease the chillies as per your requirement.
  5. Too much of mustard seeds will make it bitter ,so add carefully .
  6. Bit of jaggery too can be added while boiling .

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