Suran Moongphali Curry Recipe (Yam/Jimikand Curry with Peanuts)
Suran Moongphali Curry, also known as Yam Curry with Peanuts, is a delightful and wholesome dish, especially popular in Indian cuisine. The combination of soft, boiled elephant yam (Suran) with roasted peanuts creates a flavorful, nutty curry that is perfect for any meal. The earthy taste of the yam pairs beautifully with the richness of peanuts, while the spices elevate the overall flavor. Whether enjoyed with Sabudana Khichdi during fasting days or with steamed rice for a comforting weeknight dinner, this dish is sure to please your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Elephant Yam (Suran/Senai/Ratalu) | 250 grams (chopped and boiled) |
| Roasted Peanuts (Moongphali) | 100 grams (ground) |
| Green Chillies | 2 (finely chopped) |
| Cumin Seeds (Jeera) | 2 teaspoons |
| Black Salt (Kala Namak) | To taste |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Sugar (optional) | 1 teaspoon (optional) |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Instructions
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Prepare the Ingredients: Begin by chopping the elephant yam (Suran) into small pieces and boiling them until they are soft and cooked through. Set aside.
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Heat the Pan: In a heavy-bottomed pan, heat a tablespoon of oil on medium heat. Once the oil is hot, add 2 teaspoons of cumin seeds and let them sizzle.
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Add Green Chillies: Add the finely chopped green chillies to the pan and sauté for a minute to release their flavors.
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Cook the Yam: Now, add the boiled and chopped elephant yam (Suran) to the pan. Stir well to coat the yam pieces with the oil and cumin seeds.
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Add Ground Peanuts & Spices: Sprinkle in the ground roasted peanuts, black salt, turmeric powder, and sugar (if using). Stir the mixture thoroughly to combine all the ingredients.
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Simmer the Curry: Pour in 1 cup of water, and stir to mix the curry evenly. Cover the pan with a lid and let it cook for 5 to 10 minutes, allowing the flavors to meld and the curry to thicken.
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Final Adjustments: Once the yam is fully cooked, turn off the heat. Taste the curry and adjust the salt and spices according to your preference.
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Serve: Serve the Suran Moongphali Curry hot with Sabudana Khichdi for fasting days, or with steamed rice for a delicious and comforting dinner.
This Suran Moongphali Curry is a delightful blend of flavors and textures that will quickly become a favorite in your kitchen. Whether you’re preparing a meal for a special occasion or simply seeking a quick and nutritious dish, this curry provides the perfect balance of savory, spicy, and nutty flavors that everyone will enjoy.
