Surnache Tambude

                        This is a traditional curry which goes with rice as a side dish. This dish taste ssomewhat like a sweet pickle. Usually this is prepared during religious functions and weddings. This is a spicy, sweet , tangy curry using elephant yam.
  • Two cups of peeled ,diced Surnu/ elephant yam
  • 10 to 15 bedgi chillies.
  • 1 tbsp coriander seeds
  • 1 tsp methi seeds,
  • 1 tsp mustard,
  • 1/2 tsp hing.
  • 1/4 cup of grated jaggery
  • 1/2 lemon size tamarind OR 2 hog plums (ambade)
  • 1/2 cup of freshly grated coconut
  • Salt to taste.

For seasoning :-

  • 2 tsp  of oil,
  • 1tsp mustard,
  • 2 sprigs of curry leaves.

Method :- 

  1. Heat a kadayi, add oil, mustard, when it splutters – add curry leaves.
  2. Now add the cut and diced elephant yam. If you are using hog plums add them now.
  3. Add a little water and close the lid till its done .
  4. Add salt and jaggery.
  5. Dry roast red chillies, mustard, methi , coriander, and hing separately till they give  out a good aroma.. Let it cool.
  6. You can adjust the quantity of chillies and jaggery as per your preference.
  7. Now grind the grated coconut, tamarind (no need of tamarind if you have used hog plums), and all the spices and red chillies to a smooth paste adding sufficient water.
  8. Add the masala to the cooked yam, stir well.
  9. Add water as per the consistency you desire.
  10. Serve with hot rice as a side dish.

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