suvarnagadde palya recipe | suran stir fry | elephant yam stir fry recipe

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suvarnagadde palya | suran stir fry | elephant yam stir fry with detailed photo recipe. suran stir fry is amazing side dish for rice when served with sambar or rasam.
suvarnagadde palyasuvarnagadde palya | suran stir fry | elephant yam stir fry with step by step photo recipe. elephant yam stir fry is an tasty and healthy palya in southern india. this side dish goes very well with the rice when served with sambar or rasam. this stir fry recipe is common, instant and easy dish in many south indian house holds.

this is the common recipe in udupi and my mother always prepare this for either lunch or dinner. i learnt this recipe long back from her but i wasn’t serous about this recipe to publish in my blog. however, my husband reminded me about posting in the blog and spread the amazing taste of this recipe. so today i am sharing you this simple healthy recipe of suvarnagadde.

suvarnagadde palya

before touching on the recipe, i want highlight the health benefits of elephant yam. suran is rich in proteins and carbohydrates which makes this a complete meal. it also lowers the bad cholesterol from our body and is very good for asthma patients. furthermore, it is rich in fibre, hence it makes you feel full and reduces your weight.

i have posted several other curry recipes. check out my dahi bhindi dal makhanidum aloopaneer kadaimalai kofta recipe, rajma masala recipealoo gobi, paneer burjipalak panerstuffed brinjal, aloo bhaji.

suran stir fry | elephant yam stir fry recipe | suvarnagadde palya recipe card:

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suvarnagadde palya recipe | suran stir fry | elephant yam stir fry recipe
 
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suvarnagadde palya recipe | suran stir fry | elephant yam stir fry recipe
Author:
Recipe type: curries
Cuisine: south indian
Serves: 2-3 servings
Ingredients
for elephant yam stir fry
  • 250 gms suvarnagadde / elephant yam fresh / frozen
  • 1 cup grated coconut
  • 1 tbsp jaggery
  • lemon sized tamarind extract
  • ½ tbsp turmeric powder
  • 1 tsp mustard seeds
  • salt to taste
for seasoning
  • 1 tsp mustard seeds
  • 3 dried red chilli
  • 1 tsp channa dal
  • 1 tsp urad dal
  • 10 curry leaves
  • pinch hing
Instructions ( 1 cup =255 ml)
  1. peal the yam and chop it into small cubes. (i have used frozen chopped yam so skipping this step)
  2. boil the yam in plain water till it is cooked ¾ . it takes approximately 10 minutes to cook on medium flame.
  3. soak the tamarind in warm water for few minutes and extract the juice.
  4. once the yam is cooked almost, drain off the water.
  5. in a cooking pan, add a 1 tsp of oil and all the seasoning ingredients.
  6. once the mustard seeds splutter add cooked yam.
  7. now add jaggery, turmeric powder and tamarind extract to the the kadai and mix well.
  8. cover and cook on a low flame till all the tamarind extract is absorbed well.
  9. meanwhile, coarsely grind coconut, red chilies along with a tbsp of mustard seeds. do not add any water, the masala should be dry.
  10. when the suvarnagadde are well cooked and it has absorbed the tamarind extract completely. it is time to add the ground masala and mix well. stir for some time and turn off the flame.
  11. suvarnagadde palya is ready to be served.


elephant yam stir fry recipe | suran stir fry | suvarnagadde palya step by step photo recipe:

  1. peal the yam and chop it into small cubes. (i have used frozen chopped yam so skipping this step)
  2. boil the yam in plain water till it is cooked ¾ . it takes approximately 10 minutes to cook on medium flame.
  3. soak the tamarind in warm water for few minutes and extract the juice.
  4. once the yam is cooked almost, drain off the water.
  5. in a cooking pan, add a 1 tsp of oil and all the seasoning ingredients.
  6. once the mustard seeds splutter add cooked yam.
  7. now add jaggery, turmeric powder and tamarind extract to the the kadai and mix well.
  8. cover and cook on a low flame till all the tamarind extract is absorbed well.
  9. meanwhile, coarsely grind coconut, red chiiles along with a tbsp of mustard seeds. do not add any water, the masala should be dry.
  10. when the suvarnagadde are well cooked and it has absorbed the tamrind extract completely. it is time to add the ground masala and mix well. stir for some time and turn off the flame.
  11. suvarnagadde palya is ready to be served.


notes:

  • make sure you cook the suran very well. otherwise, you may have the itchiness in your throat.
  • at the same time, do not over cook to make it mushy.
  • fresh suvarnagadde is preferred, but frozen one would also deliver the same.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

13 COMMENTS

  1. Yummy recipe. Love all your recipes. Have tried most of them. Today I have cooked Sabudana idli, Suran palya. Good job keep posting recipes we will continue to eat yummy food

  2. I was looking for this recipe. thanks so much for posting it. Can I add some kadale (black chana) to this? If so, at what point can I mix it in
    – Anu

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