Suran Kofta Curry | Elephant Yam Dumpling Curry | How to make Suran Kofta Curry | Elephant Yam Dumpling Curry

By Tikuli Dogra  |  8th Jul 2016  |  
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  • Suran Kofta Curry | Elephant Yam Dumpling Curry, How to make Suran Kofta Curry | Elephant Yam Dumpling Curry
Suran Kofta Curry | Elephant Yam Dumpling Curryby Tikuli Dogra
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About Suran Kofta Curry | Elephant Yam Dumpling Curry Recipe

Suran is considered auspicious during diwali and one sabzi from this tuber is a must in the households of Eastern Uttar Pradesh. Here is a delicious suran / sooran / jimikand kofta curry which has been passed on from my paternal grandmother's side. Crisp from outside and soft from inside these koftas taste fabulous in this spicy curry.

Suran Kofta Curry | Elephant Yam Dumpling Curry is a delicious dish which is liked by people of all age groups. Suran Kofta Curry | Elephant Yam Dumpling Curry by Tikuli Dogra has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Suran Kofta Curry | Elephant Yam Dumpling Curry at many restaurants and you can also prepare this at home. This authentic and mouthwatering Suran Kofta Curry | Elephant Yam Dumpling Curry takes 20 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Suran Kofta Curry | Elephant Yam Dumpling Curry is a good option for you. The flavour of Suran Kofta Curry | Elephant Yam Dumpling Curry is tempting and you will enjoy each bite of this. Try this Suran Kofta Curry | Elephant Yam Dumpling Curry on weekends and impress your family and friends. You can comment and rate the Suran Kofta Curry | Elephant Yam Dumpling Curry recipe on the page below.

Suran Kofta Curry | Elephant Yam Dumpling Curry

Ingredients to make Suran Kofta Curry | Elephant Yam Dumpling Curry

  • To make the Dumplings/Koftas-
  • Elephant Yam / sooran / suran / jimikhand– 400 Grams
  • onion – 1 medium (finely chopped)
  • Green chilies – 2 medium (finely chopped)
  • ginger – 1 teaspoon (grated)
  • salt – to taste
  • Garam masala – 1/2 teaspoon
  • Amchoor (mango powder) or anardana powder (pomegranate seed powder) – 1/2 teaspoon
  • Red chili powder – 1/4 teaspoon
  • Roasted cumin powder – 1/2 teaspoon
  • coriander greens – 2 tablespoons – finely chopped
  • Besan ( gram flour) – 1/2 cup
  • Asafoitida - 1 pinch
  • Ajwain - 1 teaspoon
  • raisins - 1 teaspoon (optional)
  • For Curry -
  • onion – 1 large (finely chopped)
  • tomatoes – 4 big ( grated / blanched & pureed and seed discarded)
  • Thick Beaten curd/ Yogurt ( in case not using tomatoes) 1 cup
  • ginger – 1/2 inch (grated)
  • garlic – 4-5 cloves
  • coriander greens – 1/4 cup (finely chopped tender stems and leaves both)
  • coriander Powder – 3 heaped table-spoon
  • Haldi (turmeric) Powder – 1 teaspoon
  • Garam masala – 1/2 teaspoon
  • cumin seeds – 1/2 teaspoon
  • Asafoitida – 1/3 teaspoon
  • bay leaf – 1
  • salt – to taste
  • sugar - 1/2 teaspoon
  • Green peas – 1 cup (optional)
  • oil – for deep-frying and cooking
  • water - 2 - 2.5 Cups

How to make Suran Kofta Curry | Elephant Yam Dumpling Curry

  1. To make Koftas / dumplings -
  2. Scrub and wash the Yam properly and peel a thick layer of skin. Wash it again to remove any dirt that may have remained from the skin.
  3. Apply some oil on your hands and cut the yam in 2 1/2 inch thick broad pieces .
  4. Put them in a steamer or pressure cook till soft (2-3 whistles is good)
  5. ( I usually put it in arhar (Toor) daal while cooking. Doing this takes away the itchiness of sooran and gives the dal a very good flavor. )
  6. Once the yam is soft take it out in a plate and cool the pieces completely.
  7. In a bowl place cooled yam pieces and all the ingredients listed for making dumplings.
  8. Mash the yam well with your hand so that you get a smooth mixture.
  9. Mashing with hand will make it easier for you to judge the consistency of the mixture and working with fingers will also help the air pass through the mixture and that will make them soft and fluffy.
  10. Once the mixture is ready, make small round dumplings or koftas, about the size of a walnut in its shell, and keep them ready in a plate.
  11. In a kadhai or deep pan heat mustard oil or any refined oil you use. (If using mustard oil, make sure to bring it to smoking point and then turn the heat down). Traditionally we use mustard oil.
  12. Slowly add the dumplings to the hot oil and let them deep fry till golden brown from all over. Keep the flame medium-low so that the koftas get cooked from inside too.
  13. Take out the koftas on a kitchen napkin to remove excess oil.
  14. To make the curry :
  15. In a wide pan heat a little oil ( 4-5 tablespoons) ( use the oil in which you fried the koftas).
  16. Once the oil heats add cumin seeds, bay leaf and asafoitida. When cumin seeds start to crackle add finely chopped onions and stir.
  17. When the onions become translucent, add finely chopped or grated fresh ginger and garlic.
  18. Let it brown properly. Adding a little salt and 1/2 a teaspoon of sugar helps in browning .
  19. Add red chili powder and a little water ( 2 tablespoons) to give that rich brown color to the gravy. Let it simmer for a while.
  20. Once the water reduces a bit add coriander powder, haldi powder, garam masala powder and stir. let the masala cook on medium to low heat for a few minutes.
  21. Add tomato purée or grated tomatoes at this point or add curd/ yogurt instead.
  22. Stir the mixture properly so that all the spices get incorporated properly. Cover the pan with lid and let it cook for sometime on medium heat.
  23. Once the masala starts leaving the sides and the oil separates, add a little water and peas and finely chopped coriander greens . Mix well and cook for sometime. Till the peas soften slightly.
  24. Add 2 cups of water, bring it boil and then and let it simmer on low heat to get a thick gravy .
  25. Turn off the heat once the gravy reaches the desired consistency.
  26. You can add koftas at this time and cook for another ten minutes before taking the kofta curry out in a bowl to serve.
  27. I keep the curry and koftas separate and add them half an hour before serving. That way the koftas don’t dissolve in the curry and taste nice too.
  28. Take out the delicious , soft from inside and crispy from outside yam kofta curry in serving dish and eat with hot steamed plain rice or parathas. You can place the fried koftas in the serving dish and pour the thick hot gravy on top too.
  29. Garnish with fresh coriander greens.

My Tip:

1. If you are preparing this dish to be had later you can half fry the koftas and keep them covered in a bowl. About half an hour before serving you can deep fry them again and add to the curry. Koftas stay crisp and it saves time if you are working or need to go out for somewhere. half-done koftas can be kept in the fridge to be used the next day too and will taste exactly like the freshly fried. 2. If using the desi variety of elephant foot yam always apply oil to your hands or use gloves while handling it as it can be very itchy. 3. You may omit tomatoes and add 1 cup of thick beaten curd/ Yogurt for a variation of this curry. Mix it carefully in the onion masala mix to avoid curdling. Both versions have distinct flavors. 4. I have not used dalchini, badi elaichi, clove, black peppercorns etc separately as my homemade garam masala has them.

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