Suvarna Gadde (Elephant Yam) Curry

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 : 

Roasted ingredients 

Coconut : 1 Cup ( 4 to 5 Tablespoons).

To Add : 

Mustard seasoning 

Coconut oil : 1 Teaspoon

Coriander Leaves 

Method :

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.

Note :

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.

Mango Fruit Curry

Mango fruit curry is one of the side dish. It is an easy  and quick preparing yummy dish. Savoury mango fruits are used here and you will surely enjoy eating " Mango Fruit Curry " I am sure. This curry is one of the traditional curry done during Mango season. (Udupi/Karnataka).

My father in law's house is in Salekeri (a small village), near Brahmavar./ Karnataka/ India. There are a few trees which bare these wild mangoes. Now a days its very hard to get people who can climb and pluck the fruit or raw mangoes. The half ripe mangoes start falling to the ground. It is one type of crazy thing that you go and check the ground for fallen mango. (These thoughts are still lingering in my mind.
Mangoes are plenty in the market these days and you can see varieties of mangoes in the market, is all because its the mango season now, Back at home in Salekeri (a small village near Brahmavar near Udupi), there are some mango trees. The wild mango tree has many many mangoes turning into fruits. But in the process it drops down some mangoes which are half ripen or yet to ripe fruits.

When we went home this time I picked some of those mangoes. 

These mangoes can be used for rasam, juice, mango payasa. (Rasayana). I have tried these mangoes with savoury curry. 

This is an easy dish and you can enjoy eating many main dishes with this Mango fruit curry for  chapatis, rice, dosa, idli so and so.

Lets see the recipe now:

Things Needed :

Wild Savoury Mangoes : 2 to 3

Green chilly : 1

Rasam/Sambar/Curry powder : 1 Tablespoon.
Methi Seeds : 1/4 Teaspoon

Jaggery : 2 Tablespoons

Salt : As required 

For seasoning :

Mustard seeds : 1/2 Teaspoon

Coconut oil : 1 Teaspoon

Jeera : 1/4 Teaspoon

Asafoetida : A pinch

Curry leaves : 6 to 8 leaves.

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Method :

1. Wash and clean the mangoes. Squeeze the mango pulp and put it in a big bowl.

2. Wash curry leaves and green chilly. Slit the chilly and keep it aside.

3. Keep a pan on the fire and heat. Put mustard seeds and jeera/cumin seeds.

4. Let it splutter. Add curry leaves, green chilly and ingh. 

5. Add squeezed mango pulp. Add the mango seeds ( 1 or 2 ). Add dry methi seeds to the curry.

6. Add jaggery, salt and a bit of turmeric powder.

7. Mix it well and let it boil for 2 to 3 minutes.

8. Add rasam powder and mix it well. Let it boil for 2 minutes.

9. Remove the ready Mango curry from the pan  to a serving dish.

10. Add a teaspoon of fresh coconut oil and mix it well and serve.

Note : 

If the mangoes are savoury add little more jaggery which helps to reduce the acidity. Adding more jaggery is purely optional. No need to add any water to it. Thick curry can remain for 2 to 3 days if kept in the fridge. Adding any spice other than rasam powder is optional. You can add garam masala (a pinch), sambar powder, Til/sesame seeds powder is optional. Use of more or less spice is optional.
Adding coconut oil is optional.
Time : 15 Minutes
Serves : 2 to 3.