Kadle Suran Bhaji (Black Chickpeas with Yam)

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Kadle suran or suvarnagadde – This classic Mangalorean dish combines black chickpeas (kadle) with elephant foot yam to make a mildly spicy side dish with a hint of sweetness. Enjoy this dish with steaming hot rice and sambar.

Kadle suran served in a red Le Creuset
Kadle Suran Recipe
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Suran 101

Elephant foot yam is called suran in the western parts of India and zimmikand or jimikand in Uttar Pradesh. In Karnataka, it is popularly called suvarnagadde, but since my parents grew up in Mumbai, we refer to it by suran. 

This tuber is a good substitute for meat and is known for its medicinal properties. 

Read more: Superpowers of suran / elephant foot yam. 

How does elephant foot yam taste? 

This vegetable can be pretty tasteless on its own, but when seasoned properly, it soaks in the flavor. That’s why it is popularly used in side dishes and curries.

Note: Suran contains calcium oxalate, which can itch your throat and tongue when not cooked properly. 

Suvarnagadde served in white bowl
Suvarnagadde Chana Recipe

About this recipe – suran chana

Kadle suran is not only a popular everyday dish but also finds a place in festive meals served during ugadi and dassera. It is a mildly spicy dish with a hint of sweetness that goes really well with steaming hot rice and sambar/rasam

The other key ingredient used in this dish is black chickpeas (chana in Hindi and kadle in Tulu). That’s why the dish goes by many names – kadle suran, chana suran, or suvarnagadde chana. 

Recipe Notes

  1. If using fresh suran, peel the skin first and rinse it properly. Once chopped, soak it in water for about 10-15 minutes. This prevents the suran from turning black and also prevents itchiness of the throat.
  2. I always buy frozen suran from the Indian store. When using frozen kinds, use them without thawing. 
  3. Instead of making the spice powder from scratch every time I make Mangalorean food, I prefer making a big batch of Kundapur masala and using it when needed. For instance, in this recipe, I used 2 tablespoons of premade Kundapur masala. If you want to make it from scratch, the recipe is included below. 
  4. Pressure cooking suran often leads to overcooking them. Stir-fry it instead to retain its shape and crunch. 
Kadle suran served in a red Le Creuset
Suran Chana Recipe

Looking for more side dish recipes? Check out these five easy Indian side dishes that we make over and over again – 

  1. Beans poriyal is traditionally made over the stovetop, but this Instant-Pot version will blow your mind – because it pressure cooks in zero minutes. Pair it with rice and your favorite curry for a complete meal.
  2. Bareda kai ajadina (kacche Keke ki sabzi) – Serve this simple yet flavorful dish on its own with rotis or as a side dish with rice and dal to make a light lunch or dinner.
  3. Cabbage poriyal – This simple, yet flavorful stir-fried cabbage preparation pairs well with steamed rice and sambar and makes for a perfect afternoon meal.
  4. Kadle Manoli is a vegetarian side dish from Mangalore that combines white or brown chana (chickpeas) and tindora (ivy gourd) and finished with grated coconut mixed with Kundapur masala.
  5. Cabbage kootu – This delightful combination of cabbage and chana dal sabzi is a simple and delicious accompaniment to rice and sambar. Make this easy vegetable dish in about 30 minutes using your Instant Pot.
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Chana Suran served in red Le creuset
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4.84 from 6 votes

Kadle Suran (Black Chickpeas with Yam)

Kadle Suran Recipe – Learn how to combine chickpeas and yam with coconut and a hint of jaggery to make this delicious side dish.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 35 minutes
Servings: 8

Ingredients
  

  • 1 cup black chickpeas/chana soaked overnight

For masala or use 2 tablespoons of premade Kundapur masala

Remaining Ingredients

Instructions
 

  • Pressure cook chickpeas using a traditional pressure cooker (for 4-5 whistles). Allow it to completely cool before opening the lid.
  • Alternatively, to cook the chickpeas in the Instant Pot, select 'Pressure Cook' and set the timer for 20 minutes. When the cooking cycle is complete, allow the pressure to release naturally.

Make spice mix

  • Meanwhile, prepare the masala powder (or use a tablespoon of Kundapur masala powder)
  • Heat a teaspoon of coconut oil in a pan / tava.
  • Add byadgi chilies, coriander seeds, cumin seeds, black peppercorns, and methi seeds.
  • Roast it till it turns aromatic – It will take about a minute. Let it cool for about 10 minutes. Grind it to a fine powder.

Putting the dish together

  • Heat the oil in a medium-sized pan over medium heat and add mustard seeds to it.
  • When the mustard starts to sputter, add kadipatta along with urad dal.
  • Let it fry for around 20 seconds and then add onions along with garlic and salt. Fry them till they are translucent.
  • Add the chopped suran, along with a cup of water and mix well. Cover and cook over medium heat for about 10-15 minutes or until the suran is cooked through. Stir once or twice to make ensure even cooking.
  • Drain the chickpeas and add them to the pan and mix well.
  • Add grated coconut, mixed with chili powder, Kundapur masala powder or the prepared spice mix, jaggery and turmeric powder to the pan and fry for 2-3 minutes.
  • Simmer it for 5 minutes and take it off heat. Serve hot with rice and a curry of your choice.

Notes

  1. If using fresh suran, peel the skin first and rinse it properly. Once chopped, soak it in water for about 10-15 minutes. This prevents the suran from turning black and also prevents itchiness of throat.
  2. I always buy frozen suran from the Indian store. When using frozen kinds, use them without thawing. 
  3. Instead of making the spice powder from scratch every time I make Mangalorean food, I prefer making a big batch of Kundapur masala and use it when needed. For instance, in this recipe, I used 2 tablespoons of premade Kundapur masala.
  4. Pressure cooking suran often leads to overcooking them. Stir-fry it instead to retain its shape and crunch. 
Read the post…For helpful information on ingredient swaps, storage tips, meal prep ideas, and variations!

Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 185kcalCarbohydrates: 31gProtein: 5gFat: 5gSaturated Fat: 3gSodium: 17mgPotassium: 470mgFiber: 3gSugar: 4gVitamin A: 182IUVitamin C: 10mgCalcium: 57mgIron: 2mg
Diet: Vegetarian
Course: Side Dish
Method: Pressure cooker, Stovetop
Keywords: Sukka
Cuisine: Mangalorean
Did you enjoy this recipe or have a question?Please leave a comment below. Don’t forget to rate!

This recipe was originally published on April 24, 2014, and the recipe and photos were updated on August 4th, 2020. 

Kadle Suran served in a white bowl

Kadle Suran served in a white bowl

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Recipe Rating




9 Comments

  1. 5 stars
    Delicious. I made your recipe today. I roasted the coconut slightly before grinding along with the spices. It is a hearty healthy dish and suvarna gedde is my favourite root vegetable. Thank you

  2. 5 stars
    Tried Anushree’s kadle suran recipe and it turned out very delicious. Thank you ma’am for sharing your recipe with us. I am going to make this one more often now 🙂

  3. 5 stars
    Hi Anu, I prepared the above dish and it came out excellent. Thank you so much for your recipe. Btw, do you have any of your home recipe for veg dishes? If so please send it to [email protected]. Thank you once again and God bless you. Cheers..