Manglorean Style Elephant Yam CurryVeg
Experience the authentic flavors of the coast with this Manglorean Style Elephant Yam Curry. This wholesome dish features tender chunks of suran simmered in a rich, aromatic coconut-based gravy infused with tangy tamarind, jaggery, and a signature blend of roasted spices. Perfectly balanced with a hint of sweetness and spice, this traditional curry offers a nutritious, fiber-rich meal that pairs wonderfully with steamed rice for a comforting and hearty lunch.
Ingredients
500 Yam
3 piece Kashmiri Red Chilli
1 tbsp Coriander Powder
1 tsp Cumin Seeds
1 tsp Mustard Seeds
1 tsp White Sesame Seeds
1 tsp Turmeric Powder
1 Tamarind
1 cup Fresh greated coconut
1 small Onion (roughly chopped)
5 cloves Garlic
Lemon sized piece Jaggery
A few Curry Leaves
to taste Salt
Cooking oil as required
Instructions
1
Wash, peel, and chop the elephant yam into medium-sized cubes. Add them to a pressure cooker along with turmeric powder, salt, and a little water. Cook until it whistles once, then let the pressure release naturally
2
In a pan over low heat, dry roast Kashmiri red chillies, fenugreek seeds, cumin seeds, mustard seeds, and white sesame seeds for two to three minutes. Add grated coconut and roughly chopped onion, and fry for another two minutes. Once cooled, blend the mixture into a smooth paste.
3
Heat oil in a pan. Add mustard seeds and wait for them to crackle. Stir in the chopped garlic cloves and curry leaves, sautéing until fragrant
4
Add the boiled yam and the prepared masala paste to the pan. Mix well and incorporate the coriander powder and a little extra salt if needed. Pour in the tamarind water and add a small piece of jaggery to balance the flavors.
5
Allow the curry to boil until the yam reaches a soft consistency and the gravy thickens to your preference. Garnish with fresh chopped coriander leaves before serving hot with steamed rice.
