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suvarnagadde palya
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5 from 94 votes

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

suvarnagadde palya recipe | suran stir fry | elephant yam stir fry recipe
Course curries
Cuisine south indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 -3 servings


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


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