Suvarna Gadde (Elephant Yam), is a root vegetable which grows under the ground. It is one of the healthy vegetable. Suvarna Gadde is used in varieties of curries. Here is one such traditional Udupi Special curry.
I have used Suvarna gaddde, coconut and little spices with tamarind.
Remember tamarind is a must in Suvarna gadde curries. One has to be very careful while removing the outer part which is very hard. Some get itchy feeling while cutting the vegetable too. The easy option is to apply any cooking oil or dip your hand in tamarind water. It helps you to cut the vegetable without much itch.
Let us see some benefits of eating Suvarna Gadde in our diet.
Suvarna Gadde (Elephant Yam) has loads of medicinal values and it is used to treat piles and dysentery, vomiting and abdominal pain in Ayurveda. It is a good blood purifier. The paste of Elephant yam is used to reduce the pain of arthritis. Elephant Yam helps to reduce the hypertension. The dried yam powder is used to treat for piles and dysentery. It helps to reduce the cholesterol levels in blood. It helps to maintain the hormonal balance and increase the estrogen level in women. It has antioxidant properties and contain Vitamin C, Vitamin B6 and Vitamin A. and minerals like Potassium, Phosphorous and Magnesium, zinc, calcium and copper.
Remember that Elephant Yam/Suvarna gadde has the cooling effect. It is better to avoid, People who are suffering from cold, sinus infection or asthma.
Lets see the recipe now:
Things Needed :
To Cook :
Suvarna Gadde/Elephant Yam : 1 Bowl (1/2 kg)
Tamarind Pulp : 1 Tablespoon
Salt : As required
Turmeric powder : A pinch
To Roast/fry :
Methi Seeds/Fenugrik seeds : 1/4 Teaspoon
Urid dal : 1 Teaspoon
Red chilly : 4 to 5
Curry leaves : 6 to 8
Ingh/Asafoetida : A pinch
To Grind :
Coconut : 1 Cup ( 4 to 5 Tablespoons).
To Add :
Coconut oil : 1 Teaspoon
1. Wash Elephant yam in running water and remove the mud which is stuck around it.
2. Now remove the outer layer nicely and cut the yam and put it in a big bowl of water.
3. Wash it nicely again and keep it aside.
4. Soak a gooseberry size tamarind in hot water and squeeze out the pulp.
5. Put cut suvarna gadde pieces, tamarind pulp, salt, little turmeric powder in a pressure cooker and cook with little water for 5 to 6 minutes. ( 2 to 3 whistles). Let it cool.
6. Keep a pan on the fire. Add 1/2 Teaspoon of oil. Add methi seeds and fry till golden brown.
7. Add urid dal and red chilly and fry nicely till urid dal gets golden brown. Put off the fire.
8.Add coconut, ingh and curry leaves. Let it cool.
9. Grind the fried ingredients and coconut with required water.
10. Keep a big pan and put cooked Suvarna gadde pieces in a big pan and add ground spice. Add required water.
11. Let it boil nicely for 2 to 3 minutes. Shift the curry to a serving dish and add mustard seasoning.
12. Add a teaspoon of fresh coconut oil and serve with the main dish of your choice.
Adding onions or garlic to the curry is optional. Adding little jaggery is optional. ( I have not added)
Adding coconut oil is optional. ( You can use your choice of cooking oil or ghee). No dal is added here. Needs to add tamarind pulp and salt along with suvarna gadde pieces and cook. Use of pressure cooker is optional. See that it does not over cook. (2 to 3 whistles are enough).
Time : 30 Minutes
Serves : 3 to 4.