Suran Ja Tuk Recipe – Sindhi Deep Fried Yam / Jimikand
Dive into the culinary delight that is Suran Ja Tuk, a cherished Sindhi side dish that showcases the unique flavor and texture of elephant yam, known locally as Suran, Senai, or Ratalu. This recipe transforms the humble yam into crispy, golden pieces of perfection, perfect for accompanying your Indian meal. The delightful crunch, combined with the aromatic spices, makes this dish a favorite among many. Whether served as part of a traditional Sindhi thali or enjoyed as a snack, Suran Ja Tuk is sure to leave your taste buds craving more.
Ingredients
| Ingredient | Quantity |
|---|---|
| Elephant yam (Suran/Senai/Ratalu) | 400 grams (peeled and cut into 2-inch cubes) |
| Salt | To taste |
| Sunflower Oil | For deep frying |
| Cumin powder (Jeera) | 1 teaspoon (to sprinkle) |
| Red Chilli powder | 1 teaspoon (to sprinkle) |
| Amchur (Dry Mango Powder) | 1 teaspoon (to sprinkle) |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 180 |
| Protein | 2 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Fat | 7 g |
| Saturated Fat | 0.5 g |
| Sodium | 300 mg |
Preparation Steps
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Prepare the Yam: Begin by taking a pressure cooker and adding 1/4 cup of water along with some salt to taste. Gently place the peeled and cubed yam into the cooker.
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Cooking the Yam: Close the lid of the pressure cooker and cook for 1 whistle. After the whistle, turn off the flame and release the pressure instantly by carefully lifting the whistle with a spoon.
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Drain and Dry: Open the lid of the pressure cooker, drain all the water, and transfer the boiled yam cubes onto an absorbent paper towel to remove excess moisture.
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Heat the Oil: In a kadai (deep frying pan), heat sufficient sunflower oil over medium heat for frying.
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Flatten the Yam Cubes: Take each yam cube in your palm and gently press down to slightly flatten it, ensuring the piece remains intact. Repeat this for all the yam cubes.
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Frying the Yam: Carefully add the flattened Suran Ja Tuk to the hot oil in batches. Fry them until they attain a deep golden brown color, which usually takes about 5-7 minutes per batch. Make sure not to overcrowd the pan to ensure even frying.
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Drain Excess Oil: Once fried, use a slotted spoon to remove the Suran Ja Tuk from the oil and place them on absorbent paper towels to drain any excess oil.
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Spice it Up: Once the excess oil has been absorbed, transfer the crispy Suran Ja Tuk to a serving platter. Sprinkle with cumin powder, red chilli powder, and amchur powder for a burst of flavor.
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Serving Suggestion: Serve the Suran Ja Tuk hot alongside a meal of Sindhi Koki, Sindhi Sai Bhaji, Papad, and Dahi for a complete and satisfying Indian lunch or dinner.
Cooking Tips:
- Choosing Yam: Select fresh elephant yam that is firm to the touch. Avoid any that feel soft or have blemishes.
- Spice Variations: Feel free to adjust the spices according to your taste preferences. A touch of garam masala can also enhance the flavor profile.
- Serving Ideas: These delicious bites can also be served as a stand-alone snack during tea time or as an appetizer at gatherings.
Indulge in this authentic Sindhi dish that not only nourishes but also celebrates the culinary traditions of India. Suran Ja Tuk is sure to be a hit at your dining table, leaving your family and friends impressed with your cooking skills and the delightful flavors of this delectable yam preparation. Enjoy every bite!
