How to Make 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.
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
- Remove the muddy skin of elephant foot yam. Discard it.
- 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.
- 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.
- 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.
- Serve this chutney as a side dish with cooked rice, dosa, idli, etc. Enjoy!