Pitrupaksha Yam Curry | Pitrupaksha Suran ki Curry
This traditional Pitrupaksha Yam Curry is a saatvic heartfelt offering to ancestors during Pitru Paksha. The recipe combines boiled yam and red moong with a flavorful coconut-based paste, simmered to perfection and finished with a fragrant tadka. It's a dish steeped in tradition and devotion, perfect for honoring loved...
Ingredients
Main Ingredients
lal phaliya (red moong)1/4cup
yam250g
water1cup
Coconut Paste
coconut slices1/2cup
coriander powder1tbsp
red chilli powder3/4tbsp
turmeric1/4tbsp
small piece tamarind1- water1cup
rock salt2tsp
Seasoning
coconut oil2tsp
mustard seeds1tsp
asafoetida1pinch
curry leaves5sprigs
Nutrition (per serving)
Calories
75.0kcal (3.75%)
Protein
2.0g (4%)
Carbs
10.0g (3.64%)
Sugars
1.3g (2.66%)
Healthy Fat
0.9g
Unhealthy Fat
2.5g
% Daily Value based on a 2000 calorie diet
How to make Pitrupaksha Yam Curry | Pitrupaksha Suran ki Curry
Preparation
- Step 1
Soak 1/4 cup lal phaliya (red moong) overnight and pressure cook for 1 whistle.
- Step 2
Dice and boil 250 gms yam with 1 cup water until soft for 10-15 minutes. Add the boiled red moong and mix well.
Making the Coconut Paste
- Step 1
In a mixie jar, add 1/2 cup coconut slices, 1 tbsp coriander powder, 3/4 tbsp red chilli powder, 1/4 tbsp turmeric, 1 small piece tamarind, and 1 cup water. Grind into a fine thick paste.
Cooking the Curry
- Step 1
Add the coconut paste to the boiling mixture of yam and red moong. Simmer for 10-12 minutes. Add 2 tsp rock salt and mix well.
Final Touch
- Step 1
Prepare a tadka of 2 tsp coconut oil with 1 tsp mustard seeds, a few curry leaves, and a pinch of asafoetida.
- Step 2
Pour the tadka over the curry, cover, and let it rest for a few minutes.
- Step 3
Pair with a simple dal or amti for Pitru Paksha thali.
Nutrition (per serving)
Nutrition (per serving)
Calories
75.0kcal (3.75%)
Protein
2.0g (4%)
Carbs
10.0g (3.64%)
Sugars
1.3g (2.66%)
Healthy Fat
0.9g
Unhealthy Fat
2.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Peel and cut the yam carefully, apply a little oil on your hands and knife to avoid itching.
Keep spice level medium and avoid heavy cream or rich masalas to maintain sattvik purity.
Pair with a simple dal or amti for Pitru Paksha thali.
Let the curry rest after adding the tadka to allow the flavors to meld together.
FAQS
Can I use canned coconut instead of fresh coconut slices?
Yes, you can use canned coconut, but fresh coconut slices provide a richer flavor.
What is the significance of this dish during Pitru Paksha?
This dish is traditionally offered to ancestors during Pitru Paksha as a mark of respect and remembrance.
Can I substitute yam with another vegetable?
While yam is traditional, you can use sweet potato or taro as substitutes, though the flavor may vary.
How can I make the curry spicier?
Increase the quantity of red chilli powder in the coconut paste for a spicier curry.
Is asafoetida necessary for the tadka?
Asafoetida adds a unique flavor, but you can skip it if unavailable.
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Ria Pai
(@riapai009)
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers. Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some...
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