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Sooran Curry

| March 18, 2013 Comment

sooran curry

Sooran Curry is a healthy vegetarian dish made with elephant yam or kanda, and South Indian seasonings. A simple but tasty side, this curry goes well with plain rice.

In the US, fresh sooran is a rare sight, but frozen sooran is widely available in the Indian grocery stores through-out the year.

Servings: 3-4
Cooking Time: 20 minutes


  • 4 cups kanda (sooran), cut into small cubes; if using frozen, thawed to room temperature and rinsed
  • 1 tbsp coconut, freshly grated
  • 1/4 tsp turmeric powder
  • Salt to taste

For Seasoning

  • 5 tsp vegetable oil
  • 1/4 tsp asafoetida powder (hing)
  • 1 1/2 tsp urad dal (split black gram)
  • 1 tsp mustard seeds (rai)
  • 1 tsp cumin seeds (jeera)
  • 2 red chillies, broken into a few pieces (adjust to taste)
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 5-6 curry leaves


  1. Heat oil in a medium skillet, and add asafoetida, urad dal, cumin, and mustard seeds. As the dal starts to turn golden and the seeds start to pop, add the red chillies, turmeric powder, and curry leaves ,and fry for a couple seconds.
  2. Add the sooran along with some salt, sprinkle some water and cover and cook on medium heat for 5-6 minutes, stirring occasionally, until tender. (Sprinkle more water as needed.)
  3. Add the red chilli powder and saute on medium heat for 3-4 minutes, until the pieces are lightly browned.
  4. Add the coconut and saute for a couple more minutes until the coconut is aromatic, and remove the sooran curry from heat.
  5. Serve the sooran curry with rice.

Category: Vegan Vegetable Recipes, Vegetable Recipes, Vegetable Recipes - No-onion No-Garlic

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