Now this yummy gravy is a cookbook inspired recipe that I adapted and tried it on elephant foot yam (Suvarna gadde/Suran). Yes, this curry infused with flavours made a perfect gravy for the vegetable.
The recipe however used chicken, but trust me try this version. Because, we do just regular stuff with yam, it deserves something different and nice, so why not try yam. Vegetarians usually substitute potato, paneer, soya granules in recipes where meat is used. I was taking a chance trying this recipe with yam, because yam has earthy, flavour with a sweet tinge to it and to top it all I had never tried anything new with the vegetable.
I knew it was going to be alright had I tried the recipe with potatoes or paneer, but with yam I was sceptical until I tasted it.The humble yam gelled well with the flavours without losing its own. It was a delight indeed. I insist you try this recipe with yam, but if you are not a fan of this vegetable, then yes you have alternatives – potato, paneer, soya granules, cauliflower, or boiled eggs, any meat for non vegetarians. Try this recipe to see how this gravy acts like a base to many alternatives and making them tastier.
Steps
Neatly peal the yam off its muddy skin. Cut it into thin large pieces. Clean with running water. Pressure cook with 2 tsp salt for 2 whistles
Make onion paste, ginger-garlic paste, chilli-coriander paste.
In a pan/kadai, heat ghee or oil on medium flame.
Add bay leaf, cloves, cardamom and cumin powder, sauté it.
Lower the flame, add all the blended paste, coriander powder, salt, 1 tbsp water and mix well. Allow the masala to cook for 2 minutes on low flame. Add cooked yam, mix well, add little water if necessary. Close the lid and cook for 3 minutes .
Adjust salt and add curd and let it cook once again for 6-8 minutes . Switch off the flame, add fresh cream and gently mix well.
Serve Hot.
- Suvarna Gadde/Elephant foot yam/Suran - 200 grams
- Onion 2 medium
- Green chilli 2-4
- Coriander leaves small bunch
- Curry leaves 1 strand (optional)
- Ginger 1 inch
- Garlic 5-6 cloves
- Curd 1/2 cup
- Fresh cream 1/4 cup
- Bay leaf 1
- Cloves 2
- Cardamom/Elaichi 2
- Cumin powder 2 tsp
- Coriander powder 2 tsp
- Salt to taste
- Ghee/oil 1 tbsp
- Neatly peal the yam off its muddy skin. Apply oil to your hands while you are at it. Once cleaned, cut it into thin large pieces. Clean with running water. Pressure cook with 2 tsp salt for 2 whistles or till completely cooked. Drain and keep aside.
- Make onion paste, ginger-garlic paste, chilli-coriander paste.
- Beat curd till smooth and keep aside.
- In a pan/kadai, heat ghee or oil on medium flame.
- Add bay leaf, cloves, cardamom and cumin powder, sauté it.
- Lower the flame, add all the blended paste, coriander powder, salt, 1 tbsp water and mix well.
- Allow the masala to cook for 2 minutes on low flame.
- Add cooked yam, mix well, add little water if necessary. Close the lid and cook for 3 minutes .
- Adjust salt and add curd and let it cook once again for 6-8 minutes .
- Switch off the flame, add fresh cream and gently mix well.
- 1. As mentioned above; potato, paneer, soya granules, cauliflower, boiled eggs, chicken can be used in place of elephant yam.
- 2. Yam can be cut into desired size pieces.
- 3. Onions, garlic, coriander leaves and green chilli can be blended together at one go.
