Organic Suran (Elephant Foot Yam)

Raw suran contains calcium oxalate crystals - microscopic needle-shaped crystals that cause a prickling, itching irritation when they contact skin or mucous membranes. This is the same compound found in raw taro leaves and some other root vegetables. Wearing gloves when peeling and cutting raw suran prevents skin irritation. Cooking completely neutralises the calcium oxalate - cooked suran causes no irritation.

Yes - thoroughly cooked suran is completely safe to eat and is widely consumed across Maharashtra, Kerala, and other parts of India where it is a traditional staple. The calcium oxalate crystals that cause irritation in the raw vegetable are neutralised by thorough cooking, particularly when cooked with an acidic ingredient like tamarind or lemon juice.

Adding tamarind or lemon juice to suran during cooking is a traditional and culinarily important step. The acidity of these ingredients helps neutralise the calcium oxalate compounds that remain in the flesh after peeling, reduces any residual throat irritation risk, and improves the overall safety and palatability of the final dish. It is a standard preparatory step in all traditional suran recipes.

Yes - boiled and mashed suran makes an excellent base for cutlets and tikkis. Mix the mashed yam with chopped coriander, green chilli, ginger, salt, and a binding agent like breadcrumbs or rice flour, shape into patties, and shallow-fry until golden on both sides. The texture of suran makes it particularly well-suited for this application - it holds together better than many other root vegetables.

Suran is primarily harvested in specific seasons - it is most abundantly available during cooler months in Maharashtra and has a post-harvest storage period during which it remains available. Availability may vary through the year. Check the Prakritii website for current stock, and order during peak availability for the best quality and price.