Suvarnagadde Palya
A simple yet flavorful South Indian stir-fry made with tender elephant foot yam, aromatic spices, and fresh coconut. This traditional Karnataka dish is a perfect side for rice and sambar, ready in under 30 minutes.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare and Cook the Yam
- b.To prevent itching, apply a little oil to your hands before handling the yam. Peel the elephant foot yam, wash it thoroughly, and chop it into 1-inch cubes.
- c.In a medium pot, combine the yam cubes, 4 cups of water, 1/2 tsp salt, and 1/4 tsp turmeric powder.
- d.Bring the water to a boil over medium-high heat. Cook for 10-12 minutes, or until the yam is tender but still holds its shape. A fork should pierce it easily.
- e.Once cooked, carefully drain all the water and set the cooked yam aside.
- 2
Step 2
- a.Prepare the Tempering (Oggarane)
- b.Heat coconut oil in a wide pan or kadai over medium heat.
- c.Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
- d.Add the urad dal and chana dal. Sauté for about 1-2 minutes, stirring continuously, until they turn golden brown and aromatic.
- e.Add the asafoetida, curry leaves, and slit green chilies. Sauté for another 30 seconds until the curry leaves are crisp.
- 3
Step 3
- a.Sauté and Combine
- b.Add the finely chopped onions to the pan and sauté for 3-4 minutes until they become soft and translucent.
- c.Add the remaining 1/4 tsp of turmeric powder and mix well.
- d.Gently add the cooked yam cubes to the pan, along with the remaining 1/2 tsp of salt.
- e.Toss everything together gently, being careful not to mash the yam pieces. Cook for 2-3 minutes to allow the yam to absorb the flavors.
- 4
Step 4
- a.Garnish and Serve
- b.Turn off the heat. Add the fresh grated coconut, lemon juice, and finely chopped coriander leaves.
- c.Give it a final gentle mix to combine.
- d.Serve the Suvarnagadde Palya hot as a side dish with rice, sambar, or rasam.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To completely avoid any potential throat itch from the yam, you can soak the cubed pieces in tamarind water for 15-20 minutes before boiling.
- 2Do not overcook the yam, as it will become mushy and disintegrate when you stir it.
- 3For a touch of sweetness to balance the flavors, add 1 teaspoon of grated jaggery along with the salt in the final step.
- 4Ensure the dals in the tempering are fried to a perfect golden brown for a delightful crunch in every bite.
- 5If using frozen grated coconut, make sure to thaw it completely before adding it to the dish.
Adapt it for your goals.
Add Vegetables
You can add a handful of boiled green peas or finely chopped carrots along with the onions for extra color and nutrition.
Nutty FlavorNutty Flavor
For a different texture, add 1 tablespoon of roasted and coarsely crushed peanuts along with the coconut at the end.
No Onion VersionNo Onion Version
For a sattvic or no-onion version, simply skip the onions. The dish will still be delicious with the flavors from the tempering.
Spice BlendSpice Blend
Add 1/2 teaspoon of vangi bath powder or sambar powder along with the turmeric for a more complex flavor profile.
Why this is on our healthy list.
Rich in Dietary Fiber
Elephant foot yam is an excellent source of dietary fiber, which aids in digestion, promotes regular bowel movements, and helps maintain a healthy gut microbiome.
Good for Digestive Health
The combination of fiber from the yam and digestive spices like asafoetida and turmeric can help prevent bloating and indigestion, making this dish easy on the stomach.
Provides Essential Minerals
This root vegetable is a good source of potassium, which is vital for maintaining healthy blood pressure, as well as other minerals like magnesium and phosphorus.
Contains Healthy Fats
The use of coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a quick source of energy for the body.
Frequently asked questions
Suvarnagadde is the Kannada name for Elephant Foot Yam, also known as 'suran' or 'jimikand' in other parts of India. It's a starchy root vegetable with an earthy flavor and a texture similar to potato when cooked.