Suran Sabzi, Senai Kizhangu Curry, Yam Curry

          Whenever I bought Senai Kizhangu/ suran/ yam, the first dish that I made with it was always the senai kizhangu fry, and the next one would be the masiyal and sometimes I have made a gravy/ kuzhambu with it to go with rice. I have never tried making a curry with it to go with rotis, this is the first time that I tried this sabzi with suran. It's a curd/yogurt based gravy which gives the thickness and creaminess to it and it goes very well with both rotis and rice..

Need To Have

• Senai Kizhangu/ Suran/ Yam - Cooked & Diced, 1 cup
• Tomato - 1 medium
• Ginger - 1" piece
• Cumin Seeds - 1 teaspoon
• Asafoetida - 1/4 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Coriander Powder - 1 teaspoon
• Red Chilly Powder - 1+1/2 teaspoons
• Garam Masala - 1/2 teaspoon
• Curd/Yogurt - 1/2 cup
• Chopped Coriander - 2 tablespoons
• Curry Leaves - 10

Original recipe here

Method

          Pressure cook, dice and keep the senai kizhangu/ suran. Grind the tomato and ginger and keep.

          Heat some oil, add the cumin seeds and the asafoetida, when it starts sizzling, reduce the heat and add the turmeic powder, coriander and chilly powders, mix, then add the tomato paste.

          Saute it till oil oozes out, then add the curd ( 2 tablespoons at a time ) and keep mixing till all the yogurt is mixed and oil oozes out again.

          Now add the cooked suran, about 2 cups water and salt, bring it to a boil, cover and cook on medium-low heat for about 10 minutes. Add the garam masala, chopped coriander and curry leaves, mix and remove.

Note
If suran is not available, we can make the same gravy with potatoes.
Even frozen yam can be used.