KURUNAI KIZHANGU(SURAN) CHOPS

Suran /karunai kizhangu/kara karunai/ senai kizhangu/yam /elephant foot yam is a tuber,which can used to prepare variety of dishes like Fries, Masiyal(mashed),Kuzhambu(curry) etc.
There are 2-3 varieties of karunai kizhangu.Pidi karunai(Its supposed to be very good for piles )Chatti karunai(looks similar to karunai kizhangu but smaller in size with similar medicinal value as pidi karunai)
But one draw back with this Kizhangu is some times it gives a itchy feeling in our tongue and hand.But there are couple of ways to avoid this.After removing the skin
1)Boil it with guava (fruit) leaves.
2)Wash it well (3- 4 times.apply oil in hands before washing )
3) After cutting let it dry for 1/2 or 1 day and then cook.
Suran chops,also known as karunai kizhangu(kara karunai) kuruma is one of my amma's speciality.She said she learnt it from one of our neighbour in Chennai.So here is the recipe...


INGREDIENTS:(measurements approximate)
Karunai kizhangu-1 medium size
Onion-1 finely chopped
Tomato-2 medium finely chopped
Coconut-1/4 cup grated
Cashew or badam-6(optional)
Ginger-Garlic paste-1 tsp
Saunf-1/2 tsp
Kadal pasi(sort of sea weed used for flavour)-1 piece
Green chilli-2(according to taste)
Chilli powder-1 tsp(according to taste)
Dhaniya powder- 1 tsp
Garam masala powder- 1 tsp
Cinnamon and clove- 2
Oil

METHOD:
1)Grind coconut, cashew and green chilli .
2)Chop kizhangu and pressure cook with salt.(or You can cook it along with the masala later)
3)Heat oil ,add spices(saunf,cinnamon,clove and kadal paasi).
4)Add onion and saute till pink.Add ginger -garlic paste ,fry well.
5)Add chilli powder, turmeric powder, garam masala .Saute well.
6)Add tomatoes and salt. Cook till oil oozes out.
7)Add cooked kizhangu(or add the uncooked kizhangu now and saute well.Add water and cook )
8)Add ground coconut paste and boil .
9)Garnish with corriander leaves and serve with dosa, chapathi or idly.