This is another Konkani dish that I absolutely love. This is sweet, spicy and sour all at the same time.
If you are using the fresh Suran or elephant root yam for this, be very careful while cutting it. These roots are very itchy when they are raw. So do not touch water while cutting it. Apply some thick tamarind juice to hands and then wash hands.
I use frozen suran here. It gets cooked very fast and gets mashed. The first time I tried this here, it turned up into a big paste because I didn’t know they cook very fast. So cook it in microwave for about 5 mins. Do not overcook.
There are more than one ways of making this dish tambude. I love this version with fenugreek(methi) seeds in them. They give a very good aroma to this dish.
2 cups surnu/suran
1 tea spn mustard seeds
1/4 tea spn methi seeds
A pinch asafoetida
A pinch oil
A pinch turmeric
4-5 red chilies
1/2 tea spn thick tamarind extract or 3-4 pieces of tamarind
1 tea spn jaggery
5-6 curry leaves
1/2 tea spn coriander seeds
Heat oil and add 1/2 tea spn mustard, asafoetida, coriander seeds, methi, red chilies, turmeric. Fry for a min and grind with tamarind(take care not to burn anything, if you can’t handle all of them at once, fry one at a time).
Add to cooked suran, add jaggery, salt and cook.
Heat oil, add remaining mustard, curry leaves and add to surna tambude.
Serve hot with rice and some dal.
Serves : 2-3
Preparation time : 15-20mins
PS: See the below picture in which most of the suran was mashed because of over cooking. So be careful.