Friday, November 19, 2021



Elephant Foot Yam is a tropical tuber commonly available in India. In this article in Down To Earth, the author writes of how it is cooked and eaten in Goa. It is rich in carbohydrates and various vitamins. Yam is called Suvarna Gedde in Kannada, Suran in Hindi and Surnu in my mother tongue, Konkani. 

Elsewhere in this blog, you will find recipes for dishes made with yam, such as:-

Today's recipe is from my Home State of Karnataka and is called Suvarna Gedde Palya. I have adapted this from the well-known website Swayam Paaka. 

We enjoyed this very much- with rice and rasam. 


  • Suvarna Gedde (Elephant Foot Yam), 500 gms 
  • Bengal Gra (Kadle Bele), 1 tsp
  • Black Gram Dal (Uddina Bele), 1 tsp 
  • Curry Leaves, a few
  • Turmeric Powder, 1/4 tsp
  • Tamarind. size of a small lime
  • Jaggery, grated, 3/4 tbsp
  • Salt, to taste
  • Coconut Oil, 1/2 tbsp - add this after making the Palya
For the Masala :-
  • Byadgi Red Chillies, 7-8
  • Mustard Seeds, 1/2 tsp
  • Fresh Coconut, 1/2 cup 
For Seasoning:-
  • Mustard Seeds 1/2 tsp
  • Byadgi Red Chillies, 1, broken into half
  • Coconut Oil, 2 tbsp


Wash the yam well in several changes of water. Peel and cut the yam into cubes as shown in the picture
Soak the tamarind in warm water for about 20 minutes and extract the juice. Keep aside
Place the yam cubes in a vessel in the pressure cooker without adding any water to the yam
Steam cook the yam in a pressure cooker with adequate water for 1 whistle or till it gets done. Once the cooker cools, remove the cooked yam and keep aside.
In a mixer jar, grind together the coconut gratings, mustard seeds, and Byadgi red chillies to a coarse paste without adding any water. Keep aside.
Heat 2 tbsp of oil in a thick-bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the two dals and fry till the dals change colour and become a golden brown
Next add the curry leaves and turmeric powder, mix well and sauté for a few seconds
To this add the steam cooked yam, tamarind extract, and salt and mix well
Add the coarsely ground paste and jaggery. Cook on medium heat stirring from time to time till the yam gets well blended with the masala
Finally, drizzle 1/2 tbsp of coconut oil on to the Suvarna Gedde Palya, as it enhances the taste
Switch off the gas, transfer to a serving bowl and serve the Suvarna Gedde Palya hot with rice and rasam 


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