Name: Chawli & Suran Curry
Prep time: 20 min
Total time: 20 min
Ingredients: Black eyed peas / chawli (soaked overnight - 1/2 cup); 250 gm Suran / yam; 1 no Coconut grated; 1” ball Tamarind; 1 to Kashmiri chillies; 4 to Spicy red chillies; 1/4 tsp Turmeric powder; Salt (to taste); 6 to Garlic; 2 tsp Oil

Chawli & Suran Curry

By MalaShenoy

• June 8, 2014

Chawli & Suran Curry

Quick & easy vegetarian recipe

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Prep Time 20

Total Time 20

Cuisine North Indian

Servings people

Ingredients

Black eyed peas / chawli soaked overnight - 1/2 cup
250 gm Suran / yam
1 no Coconut grated
1” ball Tamarind
1 to Kashmiri chillies
4 to Spicy red chillies
1/4 tsp Turmeric powder
Salt to taste

For the tempering :

6 to Garlic
2 tsp Oil

Instructions

Soak the chawli overnight. Boil in a pressure cooker for 3 whistles.
Grind the grated coconut, tamarind, red chillies and salt to a fine paste.
In a pan boil the yam with 1 cup water for 10 minutes.
Add the boiled chawli and ground masala paste to the yam.
Add water according to the consistency of the gravy / curry required.
Add turmeric powder, cover and cook on a low flame till the oil separates from the masala. (Approximately 10 minutes).
Roughly pound the garlic with the skin on in a mortar & pestle.
Heat oil in a small pan and fry the pounded garlic till golden brown.
Pour the tempering over the curry.
Serve hot with rice.