suvarnagadde palya recipe | suran stir fry | elephant yam stir fry recipe
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Yield: 2 -3 servings
- Category: curries
- Cuisine: south indian
Ingredients
for elephant yam stir fry
- 250 gms suvarnagadde / elephant yam fresh / frozen
- 1 cup grated coconut
- 1 tbsp jaggery
- lemon sized tamarind extract
- ½ tbsp turmeric powder
- 1 tsp mustard seeds
- salt to taste
for seasoning
- 1 tsp mustard seeds
- 3 dried red chilli
- 1 tsp channa dal
- 1 tsp urad dal
- 10 curry leaves
- pinch hing
Method
- peal the yam and chop it into small cubes. (i have used frozen chopped yam so skipping this step)
- boil the yam in plain water till it is cooked ¾. it takes approximately 10 minutes to cook on medium flame.
- soak the tamarind in warm water for few minutes and extract the juice.
- once the yam is cooked almost, drain off the water.
- in a cooking pan, add a 1 tsp of oil and all the seasoning ingredients.
- once the mustard seeds splutter add cooked yam.
- now add jaggery, turmeric powder and tamarind extract to the the kadai and mix well.
- cover and cook on a low flame till all the tamarind extract is absorbed well.
- meanwhile, coarsely grind coconut, red chilies along with a tbsp of mustard seeds. do not add any water, the masala should be dry.
- when the suvarnagadde are well cooked and it has absorbed the tamarind extract completely. it is time to add the ground masala and mix well. stir for some time and turn off the flame.
- suvarnagadde palya is ready to be served.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.