Suran Ja Tuk Recipe – Sindhi Deep Fried Yam (Jimikand)
Suran Ja Tuk, a traditional and beloved Sindhi dish, offers a unique way to enjoy elephant yam (also known as Suran, Senai, or Ratalu) with a delicious twist. This recipe features a simple process of boiling yam cubes and then deep frying them to achieve a perfectly crispy texture. The final touch of spices such as cumin powder, red chili powder, and amchur (dry mango powder) elevates the flavors, making this dish a delightful side to any meal. It’s a wonderful example of the rich and diverse flavors found in Sindhi cuisine.
Cuisine: Sindhi
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Elephant Yam (Suran/Senai/Ratalu) | 400 grams, peeled and cut into 2-inch cubes |
| Salt | To taste |
| Oil | For deep frying |
| Cumin Powder (Jeera) | 1 teaspoon, to sprinkle |
| Red Chili Powder | 1 teaspoon, to sprinkle |
| Amchur (Dry Mango Powder) | 1 teaspoon, to sprinkle |
Preparation Time:
- 10 minutes
Cooking Time:
- 25 minutes
Instructions
-
Boiling the Yam:
Begin by preparing the elephant yam. Take a pressure cooker and add the peeled and cubed yam along with 1/4 cup of water. Add salt to taste. Close the lid of the pressure cooker and cook for 1 whistle on medium heat. After the whistle, turn off the flame and carefully release the pressure by lifting the whistle using a spoon. -
Draining the Water:
Open the lid of the pressure cooker and drain out all the water. Once drained, place the boiled yam cubes on an absorbent paper towel to soak up any excess moisture. -
Smashing the Yam:
Heat oil in a kadai (or frying pan) on medium heat. Take each yam cube and place it on your palm. Gently press down to slightly smash the cube, making sure the yam stays intact but is flattened. Repeat this for all the yam cubes. -
Frying the Yam:
Gradually add the flattened yam cubes into the hot oil, making sure not to overcrowd the pan. Fry them until they turn a deep golden brown, which should take about 4-5 minutes, depending on the heat of the oil. Use a slotted spoon to remove the fried yam cubes from the oil and place them on a fresh absorbent paper to remove any excess oil. -
Final Touches:
Once the excess oil has drained out, transfer the crispy Suran Ja Tuk to a serving platter. Sprinkle with cumin powder, red chili powder, and amchur (dry mango powder) for that signature Sindhi flavor. -
Serving Suggestions:
Serve the Suran Ja Tuk alongside a hearty Sindhi meal. It pairs beautifully with Sindhi Koki, Sindhi Sai Bhaji (Wholesome Sindhi Dal with Vegetables), Papad, and Dahi for a well-rounded Indian lunch or dinner. The crispy and flavorful yam is sure to be a hit with your family and guests!
Tips for the Best Suran Ja Tuk:
- Be sure to drain the yam cubes well after boiling to avoid excess moisture during frying.
- For extra crunch, you can double fry the yam cubes. Fry once until they are golden, then let them rest for a few minutes before frying again for an even crispier texture.
- If you like your Suran Ja Tuk spicier, you can increase the amount of red chili powder to suit your taste.
This Suran Ja Tuk recipe is a perfect example of Sindhi culinary tradition—simple, flavorful, and irresistibly crispy! Whether you enjoy it on its own or as part of a full meal, it’s sure to be a crowd-pleaser every time. Enjoy!
