Elephant Yam and Chickpeas curry

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IMG_20210225_092437_667.jpg
IMG_20210225_092437_667.jpg3000×3750 1.03 MB

Suwarna Gedde mathu Kadle kai Huli. (Elephant yam & Chickpea curry)

It’s a Mangalorian recipe and usually relished at every home as it’s very delicious and can be prepared with limited ingredients.
In the coastal areas, Elephant yam ( Suran in Hindi) is also known as Kene. In Central part of Karnataka, or in kannada language, it’s known as Suwarnagadde.

Ingredients required:

• Suwarnagedde (Elephant yam) 500 gms
• Chickpea 250 gms soaked in water for about an hour
• Turmeric powder 1tsp
• Tamarind 1 lemon size
• Yoghurt* 100 gms
• Freshly grated Coconut 1/2 pcs
• Birds eye chilly(Kandari) 10 nos
• Coconut oil 1 tbsp
• Mustard seeds 1 tsp
• Dried Red Chilly 2 nos
• Curry leaves 2 sprigs
• Rock salt to taste

  • You use even buttermilk.

Clean & remove skin from elephant yam. Cut in to an inch size dice and soak it in turmeric powder & salt water solution for about half an hour.

Cook the chickpeas in a pressure cooker. The time required for this would be 8 to 10 minutes. (4 whistle would be sufficient)
Once the pressure is released, open the pressure cooker and keep on stove at medium flame. Add the washed and drained yam in to chickpeas. Add turmeric powder, salt, tamarind and cook until the yam is cooked soft.

Grind grated coconut along with birds eye chilli to a smooth paste. Add grounded coconut & Yoghurt or the butter milk to cooked yam & chickpeas. Give it a good stir. Add two to three slitted kandari and a sprig of curry leaves and allow to boil.

Now time for tempering.
Over medium flame, heat a pan. Pour oil and once it’s hot, add dry chilly (cut in to halves) and mustard. Once the mustard start splutter, add curry leaves.
Pour the tempering in to curry. Stir well
Ideal along with steamed rice, Idly, Dosa or along with any food as a side dish.

Happy Cooking!

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IMG_20210222_195136~2.jpg
IMG_20210222_195136~2.jpg3000×3603 1.33 MB

Suwarna Gedde mathu Kadle kai Huli. (Elephant yam & Chickpea curry)

It’s a Mangalorean recipe and usually relished at every home as it’s very delicious and can be prepared with limited ingredients.
In the coastal areas, Elephant yam ( Suran in Hindi) is also known as Kene. In Central part of Karnataka, or in kannada language, it’s known as suwarna gedde.

Ingredients required:

• Suwarna gedde (Elephant yam) 500 gms
• Chickpea 250 gms soaked in water for about an hour
• Turmeric powder 1tsp
• Tamarind 1 lemon size
• Yoghurt* 100 gms
• Freshly grated Coconut 1/2 pcs
• Birds eye chilly(Kandari) 10 nos
• Coconut oil 1 tbsp
• Mustard seeds 1 tsp
• Dried Red Chilly 2 nos
• Curry leaves 2 sprigs
• Rock salt to taste

  • You use even buttermilk.

Clean & remove skin from elephant yam. Cut in to an inch size dice and soak it in turmeric powder & salt water solution for about half an hour.

Cook the chickpeas in a pressure cooker. The time required for this would be 8 to 10 minutes. (4 whistle would be sufficient)
Once the pressure is released, open the pressure cooker and keep on stove at medium flame. Add the washed and drained yam in to chickpeas. Add turmeric powder, salt, tamarind and cook until the yam is cooked soft.

Grind grated coconut along with birds eye chilli to a smooth paste. Add grounded coconut & Yoghurt or the butter milk to cooked yam & chickpeas. Give it a good stir. Add two to three slitted kandari and a sprig of curry leaves and allow to boil.

Now time for tempering.
Over medium flame, heat a pan. Pour oil and once it’s hot, add dry chilly (cut in to halves) and mustard. Once the mustard start splutter, add curry leaves.
Pour the tempering in to curry. Stir well
Ideal along with steamed rice, Idly, Dosa or along with any food as a side dish.

Happy Cooking!

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Hi @aaryesdee You seem to have posted this post twice! This one has the location added to the post and your other duplicate doesn’t. I am going to merge your duplicate to this post :blush:

Also, you should add a photo of your dish as that would help readers know what an elephant yam and chickpeas curry looks like! All your previous posts have them :+1: except for this one! And as someone who’s loves cooking, I would also be super grateful if you could add extra photos showing the preparation stages as some of the instructions you provided are still a bit vague to me! :sweat_smile: Thanks!

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@AdrianLunsong

Thanks a lot Adrian’s

Matter of fact, I was trying to upload, but wasn’t going through.

Regards,

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@aaryesdee Could you add the photo to your main post? That would be great for the readers! Thanks!