Suran Khichdi is a wholesome and nourishing dish specially prepared during Hindu fasting days, also known as vrat or upvas. Prepared using freshly grated elephant foot yam (suran), this fasting-friendly dish brings together the rustic taste of suran, the nutty crunch of roasted peanuts, gentle spices, and a touch of ghee, resulting in a hearty and satisfying meal that fits perfectly within the guidelines of traditional Hindu vrat cuisine.
This satvik dish is not only easy to digest but also high in energy, making it an ideal choice during religious fasts when one abstains from regular grains, legumes, and processed ingredients. Suran Khichdi is typically made without onion or garlic, using rock salt (sendha namak), and is gently spiced with cumin, green chilies, and sometimes a touch of grated ginger for added warmth.
This dish is an excellent choice for a variety of Hindu fasting occasions such as Navratri, Ekadashi, Janmashtami, Maha Shivratri, Jaya Parvati Vrat, Gauri Vrat, or any sacred day during the holy month of Shravana. It beautifully balances wholesome flavors with simplicity, making it both delicious and vrat-compliant. Whether you’re observing a full-day fast or following a light satvik diet, suran khichdi can be a soul-satisfying and energizing choice.
Not only is it rich in fiber and nutrients, but suran is also known for its medicinal properties in Ayurveda—it supports digestion and is believed to be beneficial for gut health. With just a few pantry staples, this recipe can be whipped up quickly, making it a practical option for busy mornings during vrat days.
Whether served hot with a bowl of chilled yogurt or paired with a glass of cooling chaas, this Suran Khichdi is a vrat special you’ll want to enjoy even beyond fasting days.
About This Suran Khichdi Recipe
I often prepare this Farali Suran Khichdi during fasting days or upvas because it’s one of those rare dishes that feels indulgent yet fits perfectly within the vrat guidelines. Fresh elephant foot yam (suran) isn’t always available in Indian grocery stores, so whenever I do spot it, I make sure to buy a good amount and prepare a variety of dishes like suran chips, dry suran sabzi, and of course, this comforting khichdi.
Since most fasting recipes rely on limited ingredients and minimal spices, this khichdi is made with only a handful of vrat-approved spices. Still, even with its minimal ingredients, the dish delivers a depth of flavor that feels both comforting and delicious. The nuttiness from roasted peanuts, the subtle heat from green chilies, and the richness of ghee bring everything together beautifully.
A key point to remember about suran is that it contains natural compounds which can cause a tingling or itchy sensation in the throat if it’s not cooked thoroughly or paired with the right ingredients. This is a common trait of many tubers, especially elephant foot yam. To avoid this unpleasant feeling, it’s essential to pair suran with a souring agent. Lemon juice, tamarind, or curd (yogurt) are traditionally used to neutralize the irritation.
In this particular recipe, fresh lemon juice plays a crucial role, not just for flavor but also to eliminate any itchiness. Lemon juice is a vital addition to this recipe, and skipping it can affect both the taste and comfort, so be sure to include it. A good squeeze of lemon right at the end adds brightness to the dish and ensures that the suran is both safe and delicious to eat.
Whether you’re observing Navratri, Ekadashi, or any other fasting ritual, this Suran Khichdi is a must-try. It’s easy to make, packed with nutrition, and offers a satisfying twist to your usual upvas meals.
Ingredient Notes:
- Suran (Elephant Foot Yam): Fresh suran is not something I frequently find at the Indian grocery store, so when I do come across it, I never miss the chance to bring some home. Its meaty texture and earthy flavor make it a perfect ingredient for vrat dishes. I usually plan multiple recipes like suran khichdi, suran chips, or sabzi whenever I get my hands on fresh yam.
- Cloves & Cinnamon: To elevate the aroma and give the khichdi a subtle warmth, I prefer using freshly ground cloves and cinnamon. I grind them fresh in a mortar and pestle to extract full flavor. If you’re in a hurry, a small pinch of garam masala works too—just add it lightly to maintain a balanced taste.
- Lime or Lemon Juice: This ingredient is crucial, not just for adding flavor but also for its beneficial effect on health. Suran has a natural compound that can cause throat irritation or an itchy feeling if not neutralized. Lemon or lime juice helps counteract that effect, so it’s not optional—don’t skip it.
- Peanuts, Sesame Seeds & Coconut: These three ingredients take the flavor profile of this simple dish to the next level. Roasted peanuts add a lovely crunch and richness, sesame seeds bring in a mild nutty bitterness, and grated coconut provides a soft sweetness that rounds off the dish beautifully. Together, they create a depth of flavor and texture that makes this khichdi truly special, even with minimal spices.
How To Make Suran Khichdi?
1) Start by trimming, peeling, and cutting the elephant foot yam (suran) into small pieces. This step can often cause a tingling or itchy sensation on the hands due to the natural compounds in suran. To avoid discomfort, rub a little oil on your palms and knife before handling the yam. It acts as a protective layer and makes the peeling process smoother.
2) If you’re not planning to cook the yam immediately after peeling, be sure to immerse the pieces in a bowl of water. This prevents oxidation and discoloration, keeping the yam fresh and clean until you’re ready to use it.
3) Using a box grater or a hand grater, carefully grate the suran. Grating it helps cook the yam faster and gives the final dish a soft, melt-in-mouth texture.
4) Once grated, soak the suran in a bowl of salted water for about 10–15 minutes. This step helps in reducing any residual itchiness and also enhances the taste. Meanwhile, you can begin prepping the rest of the ingredients like peanuts, spices, and garnishes.
5) Heat peanut oil (or any vrat-approved oil) in a heavy-bottomed pan over medium heat. Once hot, add cumin seeds and allow them to crackle and release their earthy aroma. Follow it up with white sesame seeds, which will start popping soon after.
6) As the sesame seeds begin to splutter, stir in crushed or coarsely chopped peanuts. Roast them for a minute or two, until they turn golden and aromatic. This adds a beautiful nutty crunch to the khichdi.
7) Now drain the soaking water from the grated suran and add it to the pan. Sprinkle some rock salt (sendha namak), stir well to coat everything evenly, and cook for 5–6 minutes, stirring occasionally. The yam should turn soft but should not become mushy or lumpy.
8) While the yam is cooking, take a few cloves and a small piece of cinnamon stick, and grind them into a fine powder using a mortar and pestle. Freshly ground spices add a rich aroma and a subtle warmth that enhances the overall flavor.
9) Add this freshly ground spice powder to the cooked suran mixture and stir it in well. The cloves and cinnamon provide subtle heat and aroma without overpowering the dish.
10) Now, drizzle in some lemon or lime juice along with a small pinch of sugar. The citrus juice not only adds a refreshing tang but also helps neutralize any itchiness from the yam, making it an essential part of the recipe.
11) Finally, sprinkle some desiccated coconut and a generous handful of freshly chopped coriander (cilantro) leaves. These final additions elevate the taste and add a touch of color and freshness to the khichdi.
12) Mix everything thoroughly until well combined. Serve warm as a wholesome vrat meal, paired with a bowl of cooling yogurt or a glass of chaas.
Expert Tips For Perfect Suran Khichdi
Spice Level – Customize to Your Preference
I usually prefer a mild and soothing version of suran khichdi, which feels just right on fasting days when light, sattvic meals are most comforting. However, if you enjoy a touch of heat, feel free to add some finely chopped green chilies right after the sesame seeds begin to crackle. This brings a gentle hint of spice that lifts the flavor without dominating the dish. You could also add grated ginger for a subtle zing and digestive support, especially beneficial during fasting.
Lemon Juice – A Must for Taste & Comfort
Lemon juice is absolutely essential in this recipe. Suran, or elephant foot yam, contains compounds like calcium oxalate that can cause an itchy or prickly sensation in the throat. Sour ingredients like lemon or tamarind help neutralize this effect. In this khichdi, lemon juice not only prevents throat irritation but also brightens up the flavors and aids digestion. For best results, always add it at the end of cooking.
Variations You Can Try
- You can mix in some freshly grated ginger or a dash of black pepper to introduce a subtle warmth and spice to the dish.
- Swap lemon juice with a spoon of thick yogurt if you prefer a creamier texture.
- Add toasted cashews or rai (mustard seeds) if not preparing during strict vrat.
- For a sweeter note, add a few raisins while sautéing the peanuts.