How to make Suran Kuttu -

A quick and flavourful yam curry.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Yam (सूरन), Fresh Scraped Coconut

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Suran Kuttu checkout Undhiyo, Suran Aloo Subzi, Eriseri, Purple Yam Wadiyaan . You can also find more Main Course Vegetarian recipes like Khumbh Hara Dhania Quinoa Chole Chole Chana Dal Bajra Pongal

Suran Kuttu

Suran Kuttu Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Suran Kuttu Recipe

  • Yam (suran)peeled, cut into cubes and boiled in water 500 grams

  • Fresh Scraped Coconut 1 teaspoon

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Dried red chillies broken 2-3

  • Black peppercorns 10-12

  • Asafoetida a pinch

  • Split Bengal gram (chana dal) 1 tablespoon

  • Split skinless black gram (dhuli urad dal) 1 tablespoon

  • Curry leaves 18-20

  • Red chilli powder 1 teaspoon

  • Turmeric powder a pinch

  • Salt to taste

  • Freshly scraped coconut 1/2 cup

  • Juice of ½ lemon

  • A fresh coriander sprig for garnishing


Step 1

Heat oil in a non-stick pan, add mustard seeds, cumin seeds, dried red chillies, black peppercorns, asafoetida, split Bengal gram, split black gram and curry leaves and sauté till fragrant. Add yam and mix well.

Step 2

Add red chilli powder, turmeric powder and salt and toss well. Cook for 1-2 minutes.

Step 3

Add coconut and lemon juice and mix well.

Step 4

Transfer into a serving bowl, garnish with a coriander sprig and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.