Yam salad-Suran chi Koshimbir
Suran, Amorphophallus paeoniifolius, is a huge aroid, also called elephant's foot, Telegu potato or Zaminkand, and it is often used in Maharashtrian cooking. Known from ancient times as being edible it is mentioned in the Ramayana as surana or vajrakanda. Another Sanskrit name is arasagna.
Suran must be washed and cooked thoroughly to avoid it catching the throat, something that feels highly uncomfortable, like spikes covering the tonsils. This is because it has a high amount of calcium oxalate raphides. Once cooked, though, it is really tasty.
The tubers can grow up to 8 kilo in weight and can be dry stored when dormant.By the way it also has medicinal properties but that's a bit unmentionable in a food article, unless you are like Anthony Bourdain, in which case you'd pounce on this little known fact and mention it a lot.
- 2 cups Suran
- 2 tsp salt
- 3 tbsp Lime juice
- 2 cups vegetable oil
- 1 cup grated fresh coconut.Keep 1 tbsp aside for garnish.
- 2-3 tbsp chopped hara dhania/ green coriander Keep one tbsp aside for garnish.
- 3/4 cup chopped onions
- 1/2 cup chopped tomatoes
- 1/4 cup chopped capsicum
- 4 chopped green chillies (optional )
- A pinch of salt
- A pinch of sugar.
- A pinch of Hing /asafoetida
- 1/2 tsp mustard seed
Wash and peel the yam. Cut into 1/4 inch cubes. Marinate in 2 tsps salt and lemon juice for 15 minutes. Drain and wash well.
Heat the oil in a kadhai and fry the cubes till well done and golden brown. Drain on paper and let it cool.They should be about the size and colour of croutons.
Mix all the other ingredients in a bowl.
Heat a teaspoon of oil in a frying pan, add the mustard seed and as soon as they begin to pop add a pinch of hing ( asafoetida). Pour the hot oil with seasonings over the salad and add the yam pieces.Garnish with coriander leaves and grated coconut. It makes an unusual salad.