In Sukkaein sukkaein Part IV (From tubers) I will be dealing with sukkaein prepared from underground tubers like elephant yam (‘Soornu’ in Konkani) and Chinese potatoes (‘Sopur Kook’ in Konkani). This is also served as a side dish along with rice. The method of preparation of the dish is similar to other sukkaein sukkaein. Addition of thuvar dhal is optional. I have not added in my recipe.
Ingredients
You need
- 1 cup of diced/cut tuber
- A small lemon size tamarind or darmbya sol (‘Brindle berry)
- 3 to 4 tbspns coconut scrapings
- 1 tspn chilli powder (or as per your spiciness level)
- A small spoon turmeric powder
- A small spoon fresh coconut oil
- Salt to taste
For seasoning
- Coconut oil for seasoning
- A small spoon mustard
- A small spoon urd dal
- A very small spoon fenugreek seeds/methi seeds
Method
Preparation of elephant yam and Chineese potato
Remove the skin of the yam and cut into cubes. Put the cut cubes in water until use.
For Chineese potato if you want to remove the skin easily then you can soak the potatoes in water for 2 to 3 hours and then remove the skin. If you do not want your fingers to get brown then you better wear gloves while peeling and cutting the potatoes. Cut potatoes into small pieces and keep in water until use.
Preparing the sukkaein
Heat oil in kadai or pan and add mustard seeds and when they splutter add urd dal and roast it for a second (you will get a rose colour for the dhal), add fenugreek seeds followed by addition of the cut tuber, darmbya sol and the required salt. Add sufficient water to cook the tuber. Once the tuber has been cooked add coconut grating mixed with turmeric powder and chilli powder. Cook for 1 minute. Switch off the flame when done.
Your Surna sukkaein or Sopurkooka sukkaein of Sukkaein sukkaein part IV (From tubers) is ready to be served.
Serve with rice.
Sopurkooka sukkaein (Chinese potato curry)
Surna sukkaein (Elephant yam dry curry)
