Balaghat district is known not only for its natural beauty and rich culture but also for its unique and flavorful traditional dishes. Among them is the distinctive and much-loved Suran Curry — a spicy, tangy delicacy made from Elephant Foot Yam, locally known as Suran or Jimmikand.
🌱 What is Suran?
Suran is a starchy tuber that grows underground. With its rough exterior and firm texture, it may not look inviting at first, but once cooked, it transforms into a delicious, hearty vegetable that locals often refer to as the “vegetarian’s mutton” due to its meaty texture and robust flavor.
🍋 Traditional Cooking Method of Balaghat
The preparation of Suran curry in Balaghat follows a special traditional method:
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Whole Suran is first boiled thoroughly until soft.
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It is then cooled, peeled, and cut into small bite-sized pieces.
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A tempering of mustard oil, garlic, green chili, turmeric, and red chili is prepared.
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The Suran pieces are added and sautéed until well roasted and aromatic.
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The most important ingredient is “Khatayi”, the souring agent — usually fresh tomatoes or lemon juice — which gives the curry its signature tangy flavor.
🍛 Bold Taste with a Desi Twist
This curry is bold, tangy, and slightly spicy — a flavor profile that leaves a lasting impression. When cooked in mustard oil, its rustic essence deepens further. The dish pairs beautifully with rice, roti, or khichdi.
✅ Nutritious and Wholesome
Suran is a powerhouse of fiber, iron, potassium, and vitamin B6. It aids in digestion and boosts energy, making it ideal for monsoon and winter seasons, when the body craves warmth and nutrition.
🌾 A Part of Everyday Village Life
Cultivated traditionally in the rural areas of Balaghat, Suran is not just a vegetable — it’s a reflection of the region’s food heritage and sustainable living practices.
👉 If you ever visit Balaghat, don’t miss out on tasting this spicy, tangy Suran curry — a dish that’s as memorable as the region itself.