yam raita recipe | farali suran raita | senai pachadi | upvas, vrat recipes |
by Tarla Dalal

yam raita recipe | farali suran raita | senai pachadi | upvas, vrat recipes | with 13 amazing images.

yam raita is a popular vrat or Faral recipe when you need too fast. Tastes splendid when served chilled. Learn how to make suran raita.

To make yam raita, combine the yam, curd, rock salt, sugar, green chilli paste, pepper powder and coriander in a bowl and mix well. Refrigerate for at least 1 hour. Serve chilled.

Think beyond the traditional cucumber when making raita. How about using boiled and mashed yam? Try it and you are sure to love this unconventional accompaniment - farali suran raita.

While we have used rock salt in senai pachadi, you can also use the table salt if you wish to. Coriander, on the other hand, is also optional. Some enjoy it as a flavoursome treat, while others do not consider it as a part of upvas cooking. So you can make your choice amongst these 2 ingredients.

You can serve this faral, upvas, vrat recipe with Potato Khichdi or with Dahiwali Aloo ki Subzi and Rajgira Puri to relish a complete vrat thali. It is sure to satiate you even on a fasting day!

Tips for yam raita. 1. To cook yam, wash it and keep the whole yam peeled or unpeeled in a vessel filled with little water in a pressure cooker. Cook it for 2 to 3 whistles. Cool and peel and mash it using an aloo masher. 2. Use fresh curd for best flavour. 3. Black pepper powder can be substituted with roasted cumin seeds powder.

Enjoy yam raita recipe | farali suran raita | senai pachadi | upvas, vrat recipes | with step by step photos below.

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Yam Raita, Farali Suran Raita Recipe recipe - How to make Yam Raita, Farali Suran Raita Recipe

For Yam Raita
1 cup peeled , boiled and mashed yam (suran)
1 cup fresh curd (dahi)
rock salt (sendha namak) to taste
1 1/2 tsp sugar
1/2 tsp green chilli paste
1/2 tsp freshly ground black pepper (kalimirch)
2 tsp chopped coriander (dhania)

Method
For yam raita

To make yam raita, combine all the ingredients in a bowl and mix well.
Refrigerate for at least 1 hour.
Serve yam raita chilled.

Nutrient values (Abbrv) per cup

Energy	245 cal
Protein	6.8 g
Carbohydrates	27.8 g
Fiber	0.7 g
Fat	8.8 g
Cholesterol	21.4 mg
Sodium	33.8 mg

Click here to view calories for Yam Raita, Farali Suran Raita Recipe

Yam Raita, Farali Suran Raita Recipe with step by step photos

Like suran raita

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How to make yam raita

This is how a suran looks. Before we begin making the Farali Suran raita, scrub and wash the yam. Instead of yam you can also make use of purple yam, potato or sweet potato which are allowed to be consumed during fasting. Peel the suran and discard the skin. Wash yam again to get rid of the dirt. The yam peels contain calcium oxalate/saponins juice. When comes in contact with the skin, it starts to itching and causes redness. You can use rubber gloves while cutting them or apply coconut oil on your hands before cutting.
Roughly chop the yam.
Transfer to a pressure cooker along with water and salt. Pressure cook on a medium flame for 4 whistles. Allow the pressure to release naturally and open the lid carefully to prevent yourself from getting burned by steam.
Drain the water, while it is still warm, mash the yam using a potato masher.

Transfer the peeled, boiled and mashed suran to a deep bowl.
Add 1 cup of fresh curds. Check out this recipe with detailed step by step images and prepare thick delicious curd at home
Add rock salt to taste. This being a faral/vrat recipes we will be using sendha namak instead of regular salt.
Add sugar. Powdered sugar can also be used.
Add green chilli paste.

Add black peppercorns powder. You can also add freshly roasted cumin powder for its smoky aroma and fragrance.
Add chopped coriander to give a refreshing hint to our yam side dish.
Mix well. Our farali yam raita is ready.
Refrigerate suran nu raita for at least 1 hour. Serve farali suran raita chilled as an accompaniment along with your fasting lunch/dinner.