How to Make Elephant Foot Yam Chutney (Suran Gadde Chutney)

Updated on May 18, 2020
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I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

Elephant Foot Yam Chutney (Suran Gadde Chutney)
Elephant Foot Yam Chutney (Suran Gadde Chutney)

A Delicious Chutney in Just 10 Minutes!

Elephant foot yams are rich in minerals, and incorporating them into your diet can be a healthy choice. In the Kannada language, elephant foot yam is called suran gadde or suvarna gadde.

Though this yam is highly nutritious and delicious, it does have a drawback—which is that it can cause itchiness when it is raw. Hence, it is important to take precautions while cooking with this vegetable so that it won't make you itchy.

One way to remove the properties that cause the itchiness is to add tamarind paste (this can be done with raw or cooked yam). Another technique is to immerse the raw elephant foot yam in a mixture of buttermilk and salt (this method helps the yam retain its color, as well). If you are using tamarind in the recipe, there is no need to immerse the yam in the buttermilk. Dishes made with these precautions will not cause itchiness at all.

Elephant foot yam chutney has a unique texture, taste, and flavor. Making it takes only about 10 minutes. Serve it with cooked rice, dosa, or idli. You can use it as a side dish for any meal.

5 stars for Elephant Foot Yam Chutney (Suran Gadde Chutney)

Cook Time

Prep time: 10 min
Ready in: 10 min
Yields: 3 servings

Ingredients

For the chutney:

  • 1 cup elephant foot yam (suran gadde), skin removed, thinly chopped, immersed in a mixture of thin buttermilk and salt
  • 1 1/2 cups coconut, grated
  • 1/2 teaspoon tamarind, soaked in water for 15 minutes or 2 teaspoons tamarind paste
  • 3-4 green chilies
  • 1/2 teaspoon salt, or to taste

For the tempering:

  • 1 teaspoon mustard seeds
  • 1 teaspoon white lentils (urad dal)
  • 6-8 curry leaves
  • 2 teaspoons oil, preferably coconut oil
  • 2 pinches asafoetida (hing powder), optional

Instructions

  1. Remove the muddy skin of elephant foot yam. Discard it.
  2. Chop the flesh into thin pieces. Immerse the pieces in a mixture of thin buttermilk and salt. This step helps the yam retain its color. Also, it helps get rid of any remaining dirt, if present, and it helps eliminate the properties in the yam that cause itchiness. Please note that if you expose the pieces to the air, they will become brownish.
  3. Strain the yam pieces and transfer them to a mixer jar. Add green chilies, soaked tamarind, grated coconut, and salt. Grind, adding water as needed, to get a near-smooth sauce or chutney. Collect it in a bowl.
  4. Make the tempering: Heat oil in a small pan. Throw in the mustard seeds. Let them crackle. Add white lentils, curry leaves, and asafoetida powder. Mix well. Saute until the lentils becomes golden brown. Turn off the heat and transfer the tempering to the chutney. Mix it at the time of serving to retain the crunchiness of the tempering.
  5. Serve this chutney as a side dish with cooked rice, dosa, idli, etc. Enjoy!

Photo Guide

Click thumbnail to view full-size
Elephant foot yam (suran gadde)Step one: Remove the muddy skin of elephant foot yam. Chop the flesh to make small pieces. Immerse them in a mixture of thin buttermilk and salt. After some time, strain it and separate the pieces.Step two: Add the yam pieces into a mixer jar. Add green chilies, soaked tamarind, grated coconut, and salt.Step three: Grind, adding water as needed, to get a near-smooth sauce or chutney. Collect the chutney in a bowl.Step four: Add a tempering to the chutney as per instructions. Mix it well at the time of serving. Enjoy the chutney with cooked rice, dosa, idli, etc. This chutney can be an excellent side dish for any meal.
Elephant foot yam (suran gadde)
Elephant foot yam (suran gadde)
Step one: Remove the muddy skin of elephant foot yam. Chop the flesh to make small pieces. Immerse them in a mixture of thin buttermilk and salt. After some time, strain it and separate the pieces.
Step one: Remove the muddy skin of elephant foot yam. Chop the flesh to make small pieces. Immerse them in a mixture of thin buttermilk and salt. After some time, strain it and separate the pieces.
Step two: Add the yam pieces into a mixer jar. Add green chilies, soaked tamarind, grated coconut, and salt.
Step two: Add the yam pieces into a mixer jar. Add green chilies, soaked tamarind, grated coconut, and salt.
Step three: Grind, adding water as needed, to get a near-smooth sauce or chutney. Collect the chutney in a bowl.
Step three: Grind, adding water as needed, to get a near-smooth sauce or chutney. Collect the chutney in a bowl.
Step four: Add a tempering to the chutney as per instructions. Mix it well at the time of serving. Enjoy the chutney with cooked rice, dosa, idli, etc. This chutney can be an excellent side dish for any meal.
Step four: Add a tempering to the chutney as per instructions. Mix it well at the time of serving. Enjoy the chutney with cooked rice, dosa, idli, etc. This chutney can be an excellent side dish for any meal.

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