Elephant Foot Yam Curry or Suran Gadde Palya Recipe
Cook Elephant Foot Yam With Chickpea and Make a Spicy Curry:
Elephant foot yams are a good source of calcium. The omega-3 fatty acids in them are known to increase the good cholesterol levels in the blood. Diosgenin, a molecular hormone found in this yam, is believed to have potential anti-cancer effects. This tuber has vitamin B 6 in it. It has some copper and minerals too.
This curried side dish is a rare delicacy. Though this yam is a super food, it doesn't get used in cooking too often because it is somewhat rare. They are starchy and heavy on the stomach.
Here, I cooked them with black chickpeas to make a spicy side dish. This curry is nutritious and delicious. Follow the instructions carefully to prevent that mild itchy feeling on your tongue that sometimes follows this dish.
This curry can be consumed with cooked plain rice or curd rice. Now, let me share the detailed recipe.
Some Important Information About Elephant Foot Yam or Suran Gadde
When raw, this vegetable sometimes has the tendency to make wet hands feel slightly itchy. To prevent this, add diluted tamarind water to it. Then, it won't itch; it will be like any other vegetable.
That is why, you have to cook chopped elephant foot yam with diluted tamarind water and salt. One more advantage of adding tamarind is that it gives a clear tone to this yam.
- 1 big bowl elephant foot yam(suran gadde), chopped into cubes after removing the skin
- 1 small cup black chickpeas(kala chana), soaked in water for 8 hours.
- 1 small cup grated coconut
- small lemon size tamarind, soaked in water for 20 minutes
- 1 1/2 tsp mustard seeds
- 5-6 dry red chilies, broken
- 8 curry leaves
- 2 tsp cooking oil, preferably coconut oil
- 1 tsp jaggery powder
- 1 tsp salt, or as per taste
- 1/2 tsp turmeric powder
- 1/2 tsp white lentils(urad dal)
Step-By-Step Instructions and Images for Making Elephant Foot Yam (Suran Gadde) Curry:
- Remove the yam's outer skin. Discard the skin. Chop the flesh into half-inch cubes. Put them in a steel container. Add some diluted tamarind water and salt. Add some soaked black chickpeas (optional). The water level should be about 1/2 an inch above the level of contents in the container.
- Cook the mix in a pressure cooker up to 2 whistles and simmer for 10 minutes. Turn off the stove. Once the pressure releases naturally, take the container out from the cooker. Strain the excess water from it.
- Dry grind grated coconut, mustard seeds, and red chilies. Keep aside. This is the spice mix for this curry.
- Heat a deep-bottomed pan. Add mustard seeds, white lentils, and curry leaves. Let mustard crackle. At the same time, lentil turns golden. Add cooked yam and chickpea mix.
- Add salt, tamarind pulp, turmeric powder, and powdered jaggery. Gently combine them.
- Add ground spice mix. Stir-cook on a very low fire for a minute. Turn off the stove.
- Elephant foot yam curry or side dish is ready to serve. Eat it with plain rice or use it as a side dish for pancakes, curd rice, rotis etc.