Surna Upkari

                                          Sharing one more Upkari (stirfry) using Elephant yam aka surnu.You can find varieties of Upkaris in the archive using various vegetables.Some are used in combos while some as such.Today am sharing two versions of upkari using surnu..both of which are equally tasty and quick too.Do try and enjoy both.
Version 1 (with onions)

Ingredients Version 1:-

  1. A cup of thinly chopped elephant yam
  2. 1-2 onions chopped
  3. A tsp of mustard seeds
  4. Few curry leaves
  5. A tsp of urad dal
  6. 1/4 tsp of turmeric powder
  7. 1/4 tsp of chilli powder (adjust more or less)
  8. Salt to taste
  9. A tbsp or two of oil
  10. A tsp or two of tamarind pulp(optional)
  11. A tbsp or two of coconut
  12. A tbsp of jaggery (adjust as required)

Method:-

  • Heat oil in a kadhai and add mustard seeds ..when they splutter..add urad dal and curry leaves… add onions and saute.
  • Add turmeric powder and chilli powder and stir.
  • Add the chopped surnu pieces and give a mix.
  • At this stage add salt,tamarind pulp(if using) mix well and allow it to cook on low flame with lid closed with occasional stirring.
  • When it is almost done add jaggery and coconut and simmer till it is cooked completely.
  • Takes about 12-15 minutes.
  • The delicious tasty and healthy upkari is ready to be served as side dish.
                               Sharing the recipe of one more version which is quite simple with very few ingredients and the one which is usually prepared on daily basis in South Canara.It can also be prepared on religious days as it is without onions.
Version 2
Ingredients version 2:-
  1. A cup of chopped surnu
  2. A tsp of mustard seeds
  3. A sprig of curry leaves
  4. Red chillies 1-2
  5. A tbsp of oil
  6. Salt to taste
  7. Asafoetida / hing a pinch
  8. A tbsp or two of coconut
  9. A tsp or two of tamarind pulp(optional)
Method:-
  • Heat oil in a kadhai and add mustard seeds,curry leaves ,hing and chillies.
  • Add the chopped surnu and give a gentle mix.
  • Sprinkle some water,salt and coconut and mix well.
  • Close the lid and cook till it is done with occasional stirring in between …add tamarind pulp when it is half done if using.
  • The delicious and healthy upkari is ready to be served with meals. 
Notes:-
  1. Immerse the chopped surnu in water to remove the mud and change water atleast 2-3 times or until the water is clear.
  2. I have not used tamarind pulp in both versions but I know some friends who add it as they fear of itch…you can add if you prefer.
  3. As the yam cooks quickly keep a watch and add water in limited quantity while making version 2.
  4. I have not used water while preparing version 1 as it has been chopped more finely.

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