Elephant yam chutney is a tasty chutney recipe from coastal Karnataka. This is a glutenfree recipe. Elephant yam or suvarna gedde as we call in kannada is a hardy root vegetable which can grow anywhere even in adverse conditions. It is powerhouse of carbohydrates. They are rich in dietary fibre which helps in digestion, good in anti-oxidant activity. It is a good medicine for piles.
Elephant yam can be used in many delicious and healthy recipes. It forms a good pair with kabuli channa in curry. A good sambhar and stir fry with coconut is commonly prepared in malnad and coastal regions of Karnataka. My mother-in-law says during olden days this cheap ugly looking yam was used in cooking when no other vegetables are available due to price hike or during drought conditions.
The only caution while using this veggie is its allergic or itchy property to skin and tongue. This is due to calcium oxalate crystals in yam causing itchiness (Wiki). The traditional way of reducing itchiness is by soaking the chopped yam pieces in diluted tamarind water or curd water until cooked.
This chutney is excellent accompaniment with hot rice drizzled with coconut oil. It pairs well with dosa, idly and paddu. It’s very simple to prepare and takes less time.
Below is the detailed recipe of elephant yam chutney.
Elephant yam / Suvarna gedde chutney
- Elephant yam or suvarna gedde small pieces deskinned - ¾ cup (soaked in diluted curd after chopping)
- Coconut fresh gratings - 2 tbsp
- Urd dal - ½ tsp
- Red chili -3-4 nos as per taste
- Curry leaves - 4 - 5 nos
- Tamarind -1 small lemon size
- Salt as per taste
- Water as required
- Coconut oil - 1 tsp
- Mustard seeds - ½ tsp
- Red chili - 1
- Asafoetida or hing powder - ¼ tsp
- Roast urd dal, red chilies, curry leaves on low flame in little oil. Cool
- Take a mixer jar, add yam cubes, roasted urd dal, red chilies, curry leaves, coconut gratings, salt, tamarind. Make fine paste with little water.
- Take the chutney in a bowl and do the seasoning.
- Heat a small pan, add coconut oil, saute mustard seeds, red chilies and asafoetida. Add this seasoning on chutney, mix and serve with hot rice, dosa, roti.
- The other method of doing seasoning for this chutney. Take a small pan, add oil, sauté mustard seeds, curry leaves, red chili, asafoetida. Add the chutney paste with little water and fry in the seasoning for a minute. This stays good at room temperature for two days.
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