Bihari Suran Chutney Recipe (Bihar Style Elephant Yam Chutney)
Embark on a culinary journey to Bihar with this delightful Bihari Suran Chutney, a vibrant and flavorful condiment made from elephant yam, also known as Suran or Ratalu. This chutney is not only rich in taste but also diabetic-friendly, making it an ideal accompaniment to your meals. Let’s dive into the details of this unique recipe, which promises to elevate your dining experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Elephant yam (Suran/Senai/Ratalu) | 250 grams |
| Lemon juice (freshly extracted) | 2 tablespoons |
| Ginger (peeled and grated) | 1 inch |
| Green chillies (finely chopped) | 3 |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red chilli powder | 1 teaspoon |
| Mustard powder | 1/2 teaspoon |
| Ajwain (Carom seeds) | 1/2 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Mustard oil | 2 tablespoons |
| Salt | As required |
| Onion (for garnishing) | To taste |
| Coriander (Dhania) leaves (for garnishing) | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~120 |
| Protein | ~2g |
| Carbohydrates | ~20g |
| Dietary Fiber | ~4g |
| Fat | ~6g |
| Sodium | ~150mg |
| Sugar | ~1g |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 4
Instructions
-
Preparation of Yam:
Begin by peeling the elephant yam and chopping it into small cubes. This will make the cooking process easier and quicker. -
-
Cooking the Yam:
In a pressure cooker, add the chopped yam along with 1/4 teaspoon of turmeric powder and half a cup of water. Cook over medium flame until the cooker whistles about four times, then switch off the heat. Once the pressure is released, drain any excess water. -
Mashing the Yam:
Using a potato masher or the back of a heavy ladle, mash the cooked yam until it reaches a smooth consistency. The texture should be creamy, yet slightly chunky, which adds character to the chutney. -
Tempering the Spices:
Heat a small pan over low flame and add 2 tablespoons of mustard oil. Allow the oil to reach the smoking point, then switch off the heat. Immediately add the carom seeds (ajwain), mustard powder, red chilli powder, finely chopped green chillies, grated ginger, and asafoetida. Stir this mixture well to ensure the spices are infused into the oil. -
Mixing the Ingredients:
Pour the spiced oil over the mashed yam mixture. Add salt to taste and freshly squeezed lemon juice, then mix everything thoroughly until well combined. -
Resting the Chutney:
For the best flavor, allow the chutney to rest in the refrigerator for 2-3 days before serving. This resting period helps the flavors meld beautifully, enhancing the taste. -
Garnishing:
Just before serving, garnish the chutney with finely chopped onions and fresh coriander leaves for an added burst of flavor and color. -
Serving Suggestions:
Serve the Bihari Suran Chutney as a delightful side dish with your favorite meals, be it rice, roti, or as a zesty dip with snacks. The chutney can be stored in the refrigerator for daily use, allowing you to enjoy its unique taste throughout the week.
This Bihari Suran Chutney embodies the rich culinary heritage of Bihar, combining traditional ingredients to create a dish that’s both nutritious and tantalizing to the palate. Adjust the spice levels according to your preference and savor the love embedded in every bite. Happy cooking!
