Suran Stem Thoran

Elephant foot yam (suran, jimikand, Amorphophallus paeoniifolius) is a good source of protein as well as starch and is very popular as a vegetable in various Indian cuisines. It has copper and vitamin C, is an Immune booster, eases digestion, reduces inflammation, and has cancer-fighting properties.  It contains high percentages of fibre, potassium, and manganese, improves cholesterol levels, maintains a healthy heart, and is good for skin and hair. Jimikand is full of good gut bacteria and can help rebuild the digestion process.

The interesting fact is its stem and leaves are also edible. In Kerala we make thoran out of the stem. It tastes very much like the banana stem thoran, which is my favourite. Sometimes sprouts are also added to the thoran.

Ingredients:

2 cups of finely cut suran stem, after removing the thick skin and washing thoroughly.

½ cup water

Salt to taste

1 cup cooked sprouts (optional)

Grind together:

½ cup grated coconut

3 flakes of garlic

¼ tsp turmeric powder

¼ tsp red chilli powder

¼ tsp cumin seeds

For seasoning:

1 tbsp oil

¼ tsp mustard seeds

2 red chillies broken to pieces

A few curry leaves.

Instruction:

-          Heat oil in a pan, add mustard seeds. When they splutter, add red chilli pieces, curry leaves and the finely cut suran stem. Saute it for two minutes, add water, cover and cook for 5 to 7 minutes.

-          Meanwhile pressure cook sprouts with water and salt for 4 minutes.

-          Rough grind the grated coconut with garlic, red chilli powder, turmeric powder and cumin seeds.

-          When the suran stem is cooked, add the cooked sprouts, mix well. 

       Finally add the ground coconut, cover and cook for a minute.

-          Open, adjust the salt, mix well and remove from fire.

-          Serve hot with steamed rice and dal.