SUVARNA GEDDE PALYA

 SUVARNA GEDDE PALYA

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:-

• Elephant Foot Yam Kootu
• Surna Kismuri
• Surna Sukke

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. 

Ingredients:-

• 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

Method:-

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 

 

CHANNA GHASHI

CHANNA GHASHI

Channa Ghashi is a mildly spiced coconut-based side dish from our Konkani GSB community. In this, we use black channa ( chickpeas) and either yam or tender jackfruit, depending on availability and your choice. Yam, as you know, is known as Suran in Hindi, Suvarna Gadde in Kannada and Surnu in my mother tongue, Konkani. 

As this is a common dish, people make it in different ways. This is the way I have always been making Channa Ghashi based on how my mother used to make it. 

The specialty in this method is that we include 1 tbsp of coconut gratings and 10-12 methi seeds in the seasoning, apart from the customary mustard seeds and curry leaves. This enhances the flavor. 

The seasoning is normally done with coconut oil. 

Tip: The addition of raw rice while grinding helps to thicken the ground paste

Ingredients:

• Black Channa/Chickpeas/Kadle,  1 cup
• Yam, (Suran), 150 gms
• Fresh Coconut Gratings, 1 cup 
• Roasted Byadgi Red Chillies, 5
• Tamarind, small ball - size of a gooseberry
• Raw Rice, 1 tsp
• Salt, to taste

For Seasoning:- 

• Mustard Seeds, 1 tsp 
• Curry leaves, 1 sprig
• Fenugreek ( Methi)  Seeds, 10-12
• Coconut Gratings, 1 tbsp 
• Coconut Oil, 1 tbsp

 Method:

Wash and soak the black channa for 6-8 hours or overnight

Next morning, discard the water 

Add fresh water and a little salt to the soaked channa 

Pressure cook the channa for 3-4 whistles or till done 

Once the cooker cools remove the cooked channa and keep aside. Likewise, remove the stock ( water in which the channa is cooked ) and keep aside separately. 

Peel the yam and wash it thoroughly. Cut the yam into cubes 

In a vessel, cook the yam separately in adequate water with a little salt till it gets done 

Grind together in a mixer jar the fresh coconut gratings, roasted red chillies, tamarind and raw rice to a smooth paste adding the required amount of water

To the cooked yam, add this ground paste and the cooked channa, mix well, and add salt to taste ( remember that little salt has been already added while cooking the channa and the yam) 

Add water OR the channa stock and adjust the consistency of the ghashi ( it should not be too thick or too thin) and bring to a boil

Lower the flame and let it simmer for about 5 minutes then switch off the gas

Heat coconut oil in a small pan and when it gets hot add the mustard seeds, when they splutter add the curry leaves, methi seeds and the coconut gratings and sauté till the coconut gratings turn slightly golden

Pour this seasoning on to the Channa Ghashi 

Serve hot as a side dish to the main meal  

SURNA SUKKE

SURNA SUKKE

Yams are tuber vegetables that are pretty much available all the year round. Called Suran in Hindi, Surnu in Konkani, my mother tongue and Suranagadde in Kannada, yams have excellent nutritional values and are good for our health.

Elsewhere in this blog, you will find recipes for dishes using yams such  as:-

• Elephant Foot Yam Kootu
• Surna Kismuri
• Soyi Bajjile Ghashi with Channa and Yam

Today's recipe is for a side dish made with yam from our Konkani cuisine called Surna Sukke. It is a mildly spiced side dish. The Byadgi Red Chillies that I normally use gives the dish a bright colour. 

Tip : At times, yam may cause itchiness when you peel and cut it, so it is advisable to wear some kind of gloves. In India, we usually apply a little oil on our hands before peeling and cutting the yam.

Ingredients:-

• Yam, (Suran/Surnu), 350 gms
• Fresh Coconut Gratings, 1 cup
• Byadgi Red Chillies,  7 
• Coriander Seeds, 1 tbsp
• Urad ( Black gram) Dal, 1 heaped tsp
• Tamarind, size of a small marble 
• Oil, 1 and 1/2 tsp
• Salt, to taste

For Seasoning:-

• Mustard Seeds, 1 tsp
• Curry Leaves, a sprig
• Oil, 1 and 1/2 tsp

Method:-

Firstly, peel the yam and cut it into 1/2 inch cubes

Immerse these yam cubes in water to prevent discoloration
Wash the yam thoroughly
In a pressure cooker, cook the yam in adequate water and a little salt for 2 whistles. The yam should be cooked yet firm. Take care that it doesn't get overcooked.
Once the pressure cooker cools, remove the yams and discard the excess water. Keep aside
Heat oil in a kadhai and on medium heat add the Byadgi Red Chilies and roast till they become crisp. Keep aside
In the same kadhai, roast the coriander seeds and urad dal till they change colour and turn golden. Keep aside
In a mixer jar, grind together the fresh coconut gratings, roasted Byadgi Red Chillies, roasted coriander seeds and urad dal along with the tamarind to a coarse paste, adding just the required amount of water
Heat oil in a kadhai and on medium heat add the mustard seeds and when they splutter add the curry leaves and sauté for a few seconds
To this add the cooked yam cubes, salt to taste, the ground masala and a little water
Mix well and cook on medium heat till the excess water evaporates and the yam is well and evenly coated with the masala
Switch off the gas and transfer to a serving bowl
Serve Surna Sukke as a side dish with the main meal of rice and dal

ELEPHANT FOOT YAM KOOTU

ELEPHANT FOOT YAM KOOTU

We spent some days in Chennai recently and enjoyed typical Tamilian food. I love their "kootu" and here in this blog you will find recipes for Podlangai (Snake Gourd) Kootu and Mixed Vegetable Kootu.

Since we got some Elephant Foot Yam ( Suran in Hindi, Surnu in Konkani, Senai Kizhangu in Tamil, and Suvarna Gedde in Kannada) from the market I wanted to make some dish using this. You can read about the health benefits of Elephant Foot Yam in this article in OmTimes.

I have adapted this recipe from Senai Kizhangu Kootu in Padhu's Kitchen. It came out very well and we had it, as suggested, with steamed rice.

Important Tip : Fairly often, Elephant Foot Yam tends to cause itchiness when you skin and cut it, so it is advisable to wear some kind of gloves. Alternatively, you may also apply oil on your hands before peeling and cutting the elephant foot yam.

Ingredients:

• Elephant Foot Yam, chopped, 2 cups
• Tur Dal, (Split Pigeon Peas), 1/3 cup
• Tamarind, small gooseberry sized ball
• Turmeric Powder, 1/4 tsp
• Salt, as per taste

To Grind To A Paste:

• Coriander Seeds, 1 tbsp
• Channa Dal (Bengal Gram), 2 tsp
• Byadgi Red Chillies, 4
• Coconut Gratings, 1/4 cup
• Raw Rice, 1 tsp

For the Seasoning:

• Oil, 1 tsp
• Mustard Seeds, 1 tsp
• Hing, (Asafoetida), a pinch
• Curry Leaves, a few

Preparation: 

Peel the elephant foot yam, wash it thoroughly and cut it into small cubes. Keep aside.
Soak the tamarind in a cup of water for 15 minutes and extract the juice. Keep aside.
Heat oil in a kadhai, add coriander seeds, channa dal, red chillies, raw rice, and saute till dal turns golden brown. Add coconut gratings and fry for a few seconds.
Switch off the gas and saute it in the heat of the pan itself.

Once it cools, transfer to a mixer and grind to a smooth paste using just the required amount of water. Keep aside. 

In a pressure cooker, cook the tur dal till it is soft. Mash it well and keep aside.

Method:

In a pan, cook the yam in 1 cup of water adding salt and turmeric powder. 

Once the yam is half-cooked, add the tamarind extract and cook till the raw smell of the tamarind goes and the yam becomes soft

Next add the ground paste that you have already prepared

Add the cooked and mashed tur dal, 1/2 cup of water, mix well and cook on low flame till everything gets well blended

Check for salt

Finally season the kootu with mustard seeds, asafoetida and curry leaves
Serve the kootu with hot steamed rice

SURNA NONCHE ( YAM PICKLE) : GUEST POST BY SANDHYA PURANIK

SURNA NONCHE ( YAM PICKLE) : GUEST POST BY SANDHYA PURANIK

I have great pleasure in sharing a Guest Post from my young friend, Sandhya Puranik who is very enthusiastic about cooking. She has contributed her recipe for a delicious pickle made of Elephant Foot Yam /Elephant Yam which we call Surnu in Konkani, Suran in Hindi and Surnagadde in Kannada.

She writes, "When we have large family get-togethers we often make pickles which can be prepared soon."

Another example of the "quick to make pickle" is the Mixed Vegetable Pickle which you will find elsewhere in this blog.

We love the freshness of the pickle, but the down side is that since no preservatives are added, they can at best be used for 2-3 days if kept refrigerated: provided of course they are not finished off by then.

Sandhya points out that the pickle tastes better on the next day so you should prepare it a day in advance.

Thank you, Sandhya for this Guest Post.

Ingredients:

• Surnu, (Elephant Foot Yam), 1 cup, chopped into small pieces
• Byadgi Red Chillies, 8-10, or as per taste
• Tamarind, size of a small marble
• Mustard Seeds, 1/2 to 1 tsp
• Methi (fenugreek ) seeds, a few
• Hing ( Asafoetida), a small piece
• Salt, to taste
• Jaggery, a small piece ( optional)
• Oil, for deep frying/shallow frying, as per your requirement

For seasoning:

• Coconut Oil, 1 tsp
• Mustard Seeds, 1/2 tsp

Method:

Apply salt to the chopped surnu pieces and keep aside

In a little oil, roast the red chillies

Then roast the mustard seeds, methi seeds and hing

When cool, grind the roasted ingredients along with the tamarind to a smooth paste adding just the required amount of water
Squeeze out the water given off by the surnu pieces because of the applying of salt

Deep fry the surnu pieces till golden and place on a kitchen towel to absorb the excess oil
Add the fried surnu pieces to the ground paste,
Add salt to the ground paste ( remember that the surnu pieces already have salt)
Add water, add jaggery ( if you are using ) and boil it

Finally season with mustard seeds

Notes: 

• You can also shallow fry the surnu pieces or roast them with a little oil in a non-stick pan till crisp
• The red chillies can be increased or decreased as per your requirement
• Add mustard seeds carefully as too much of this will make the pickle bitter