Suran Sukke

1. 1
   prep

   Prep the suran.

   Peel the suran and cut it into small even cubes so it cooks evenly and holds its shape in the pan.

2. 2
   boil · ~10 min

   Boil the suran until just tender.

   1.Add the suran cubes to a pot with 500 ml water and half of the salt.

   2.Bring to a boil over medium-high heat.

   3.Cook for 8 to 10 minutes until the cubes are just tender but not falling apart.

   4.Drain well and keep aside.

   TIPDo not overcook the suran or it will break when tossed with the masala.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a wide pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add urad dal, dried red chili, and curry leaves.

   4.Cook for 20 to 30 seconds until the urad dal turns lightly golden.
4. 4
   saute · ~5 min

   Cook the onion and garlic.

   1.Add the onion and garlic to the pan.

   2.Sauté for 4 to 5 minutes until the onion softens and starts turning light golden.

   3.Add turmeric powder and red chili powder.

   4.Mix for a few seconds so the spices bloom without burning.

   TIPKeep the heat medium once the spice powders go in, so they stay fragrant and do not turn bitter.
5. 5
   saute · ~5 min

   Coat the suran with the masala.

   1.Add the boiled suran to the pan and toss gently.

   2.Stir in the tamarind paste and 60 ml water.

   3.Add the remaining salt and mix well so every piece is coated.

   4.Cook for 4 to 5 minutes, stirring now and then, until the moisture reduces.
6. 6
   garnish

   Finish with coconut.

   Add the grated coconut and toss well for 1 to 2 minutes until the dish looks dry, fragrant, and evenly mixed.

7. 7
   serve

   Serve the suran sukke hot.

   Serve as a side with rice and dal or alongside a simple South Indian meal.

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