The fried masala suran is basically served as starters/sidedish. If you fry a little more it becomes crispy as well. Nice to have dish during lunch and dinner. It is commonly known as Suranache Kaap in Konkan region of Maharashtra.
Preparation Time – 15 mins
Cook Time – 10 mins
Total Time – 25 mins
- 250 gram Suran (Elephant Foot Yam)
- 2 teaspoon chilly powder
- 1 teaspoon turmeric powder
- ½ teaspoon kokum agal
- 2 bowl rice flour / semolina
- 1/2 small bowl coriander leaves (if required)
- Salt to taste
- 1 bowl oil for frying purpose only
Serves: 2 persons
Directions / Procedure:
- Take suran and peel it.
- Cut the suran into thin slices (1/2 inch width) /as per your choice
- In a big bowl take suran slices, add some salt and water in it.
For 10 mins keep aside.
- After 10 mins wash suran slices with water and add chilly powder, turmeric powder, sprinkle one pinch salt and ½ teaspoon kokum agal. Mix it well.
- Dip this sliced Suran in rice flour / semolina or apply rice flour / semolina from both sides.
- Heat the oil in frying pan on low flame gas. Cook one side of suran for 2-3 minutes till it turns light reddish. Flip it and cook it for 2-3 minutes.
Fry the suran from both sides.
- Serve fried suran with spicy green chutney or tomato ketchup.
Tips / suggestions:
- Kokum / Tamarind is use because it reduces the itchiness of Suran
- If you like crispy then cut the suran slightly thin
- Add or adjust chilli powder/ turmeric powder as per your choice
Ready to serve with your starter / lunch / dinner.
Photos for reference: