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Saturday, December 28, 2013

Elephant Yam (Suvarnagadde) Palya

Ingredients:
1/2 medium sized Elephant Yam / Suvarnagadde
Small lemon sized Jaggary
Grape sized Tamarind
1/4 tsp Chilly powder
1/4 tsp Turmeric powder
1/4 cup grated Coconut
1 - 2 Red Chilly
Salt to taste
1 tsp Black Gram seeds
3/4 tsp Mustard seeds
5 - 6 Curry leaves
1 tsp Oil

Recipe:

Remove the skin of yam and chop it into small pieces as shown in the picture below.

Wash the chopped yam and put them in a pressure cooker. Put tamarind and little amount of water in a bowl. Squeeze it and add it to cooker. Add chilly powder, pinch of turmeric powder, jaggary, salt, around 1 cup of water and cook them well. (2-3 whistles)

Put grated coconut, red chillies, 1/4 tsp mustard seeds, pinch of turmeric powder in a mixer and grind them coarsely without adding any water as shown in the picture below.
Once all the pressure goes off, transfer this to a heavy bottomed vessel/pan and heat. Once the water content is evaporated, add ground coconut and mix well. Keep the playa in low flame for about 2-3 mins. Put black gram seeds, 1/2 tsp mustard seeds, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to Palya. Mix well before serving. It goes well with Rice/Chapathi.

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