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Elephant yam / Suvarna gedde chutney

Pavithra M Adiga
Chutney from Malnad and coastal region, Karnataka
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Side Dish
Cuisine karnataka
Servings 4 people


  • 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

For seasoning:

  • 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.


After chopping the yam into small pieces, if itchiness persists in hand or fingers, apply coconut oil, rub, wash nicely.
Curry leaves can also be added to seasoning instead of grinding.
Adjust tamarind, red chilies and salt as per taste.