Elephant foot yam yummy masala/Curry
Introduction:-
Savor the rich tastes of Suran/Elephant Foot Yam Masala, a savory delight of the soft yam squares simmered in coconut roasted, ginger and tomatoes.
Having added aromatic spices such as garam masala and red chili powder adds texture to this dish and makes it full of flavors from Asia. This is a complete meal when served with rice or bread for a perfect dinner.
Ingredients:-
Suran/Elephant foot yam-250gms.
Onion-60gms.
Tomatoes-80gms.
Garlic-8gms
Ginger-8gms
Garam-8gms.
Red chilli powder-8gms.
Turmeric-3gms.
Dry coconut-15gms.
Cumin seeds-5gms.
Salt: as per taste.
Oil-15gms.
Curry leaves 5 leaves.
Coriander fresh- half bunch.
Step-by-step procedure:
Cutting & sauté of veggies: -
Heat the pan and start roasting dry coconut slices, Add onion slices, garlic cloves, ginger slices, tomatoes, and curry leaves (optional)
Add half a tablespoon of oil and sauté until all ingredients become light brown.
Once the ingredients start to turn into light brown close the heat and keep aside to cool down.
Cleaning, cutting and cooking of yam:-
Take a suran/yam slice to wash to remove all unwanted mud.
Cut the outside skin and cut into small cubes size.
Simmer water with salt, and add yam cubes for at least 5 minutes. Remove and keep aside to cool down.
Preparation of gravy base:-
Take all the roasted veggies, and add them to the grinder. Add, cumin seeds, garam masala, red chili powder, and turmeric and grind all into a fine paste.
Cooking of base gravy:
Heat pan with 1 tbsp of oil, add the ground paste and fry for a couple of minutes.
Add half a cup of water stir to mix, cover the pan with a lid and let the gravy for 3-4 minutes.
Final combination of ingredients:-
Remove the lid, add coriander and cook the yam cubes. Mix cubes into gravy to completely cover every cube with gravy.
Add salt and half a cup of water, stir, and cover with a lid for another couple of minutes.
Remove the lid and sprinkle with fresh coriander. mix well and serve hot with choices of bread and rice.
A fragrant blend of roasted coconut, ginger, and tomatoes, simmered with tender yam cubes in a rich, spicy gravy. Perfect with rice or bread for a satisfying meal.
- Cutting & sauté of veggies: -
Heat the pan and start roasting dry coconut slices, add onion slices, garlic cloves, ginger slices, tomatoes, and curry leaves (optional)
Add half tbsp of oil and sauté until all ingredients become light brown.
Once the ingredients start to turn into light brown close the heat and keep aside to cool down.
- Cleaning, cutting and cooking of yam:-
Take a suran/yam slice to wash to remove all unwanted mud.
Cut the outside skin and cut it into small cubes size.
Simmer water with salt, and add yam cubes for at least 5 minutes. Remove and keep aside to cool down.
- Preparation of gravy base:-
Take all roasted veggies, and add them to the grinder. Add, cumin seeds, garam masala, red chili powder, and turmeric and grind all into a fine paste.
- Cooking of base gravy:-
Heat pan with 1 tbsp of oil, add the ground paste and fry for a couple of minutes.
Add half a cup of water stir to mix, cover the pan with a lid and let cook gravy for 3-4 minutes.
- Final combination of ingredients:-
Remove the lid, add coriander and cooked yam cubes. Mix cubes into gravy to completely cover every cube with gravy.
Add salt and half a cup of water, stir, and cover with a lid for another couple of minutes.
Remove lid and sprinkle with fresh coriander mix well and serve hot with choices of bread and rice.
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 17g27%
- Total Carbohydrate 32g11%
- Dietary Fiber 7g29%
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
My name is Rahul Sonawane, and I'm a passionate & food stylist chef who loves creating delicious and healthy meals that everyone can enjoy.
On this Blogs, you'll find a variety of cooking recipes, from easy weeknight dinners to more complex dishes that are perfect for special occasions. I'll be sharing my favourite recipes, cooking tips, and techniques that I've learned throughout my culinary journey.
