Suran Chana Sukka is a flavourful, Mangalorean style Yam and chickpeas sabzi cooked in a spicy masala with minimum oil. Made using Mangalorean curry powder, freshly grated coconut, tamarind pulp and a dash of jaggery, this dish packs a punch. Suran Chana Sukka can be called the vegetarian version of Chicken Sukka. It goes well with steaming hot rice and dal or sambar. It can be paired with chapatis too.
Here’s the recipe for Suran Chana Sukka:
300 gms Yam (suran)
¼ cup clack chickpeas (chana)
1 tbsp coconut oil
1 tsp mustard seeds
1 tsp udad dal
few curry leaves
1 medium sized onion, finely chopped
1 ½ tbsp Mangalorean Curry Powder
3 tbsp tamarind pulp
1 tsp grated jaggery
½ cup freshly grated coconut
salt as per taste
- Rinse and soak chanas in water for 5 hours.
- Transfer soaked chanas with water to a pressure cooker.
- Add a tsp of salt and cook for 4 to 5 whistles.
- Keep cooked chanas aside.
- Peel and chop suran into medium sized cubes.
- Keep the chopped yam immersed in water to prevent it from turning black. Keep aside.
- Heat 1 tbsp coconut oil in a pan.
- Add mustard seeds.
- When the seeds start crackling, add udad dal, curry leaves and hing.
- Saute for few seconds.
- Add chopped onions.
- Saute for a minute or so on low flame.
- Add chopped suran.
- Add 1/3 cup water.
- Cover the pan and allow it to cook for 10 minutes or till the suran is cooked.
- Do not overcook the suran.
- When the suran is cooked, add boiled chanas and mix.
- Now, add Mangalorean curry powder, tamarind pulp, jaggery, salt and mix well.
- Finally add grated coconut and mix.
- Cover and cook for 2 minutes.
- Suran Chana Sukka is ready to be served.
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