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# Suvarnagadde Palya Recipe

<img src="https://mintcdn.com/cookbook/bXItaAW208wOk5hq/images/heroes/suvarnagadde-palya.webp?fit=max&auto=format&n=bXItaAW208wOk5hq&q=85&s=49b3a293eec6ae71a007f8c38fedeac5" alt="Suvarnagadde Palya Recipe" className="rounded-xl" width="900" height="1200" data-path="images/heroes/suvarnagadde-palya.webp" />

<Accordion title="Time and servings" icon="clock" defaultOpen={true}>
  |                |               |
  | -------------- | ------------- |
  | **Prep time**  | 15 min        |
  | **Cook time**  | 15 min        |
  | **Total time** | 30 min        |
  | **Serves**     | 2 -3 servings |
</Accordion>

## 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. 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.

## Step-by-step

<Steps>
  <Step>
    peal the yam and chop it into small cubes. (i have used frozen chopped yam so skipping this step)

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/11/747-1024x768.jpg" alt="suvarnagadde palya" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    boil the yam in plain water till it is cooked ¾ . it takes approximately 10 minutes to cook on medium flame.
  </Step>

  <Step>
    soak the tamarind in warm water for few minutes and extract the juice.
  </Step>

  <Step>
    once the yam is cooked almost, drain off the water.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/11/755-1024x768.jpg" alt="suvarnagadde palya" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    in a cooking pan, add a 1 tsp of oil and all the seasoning ingredients.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/11/757-1024x768.jpg" alt="suvarnagadde palya" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    once the mustard seeds splutter add cooked yam.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/11/760-1024x768.jpg" alt="suvarnagadde palya" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    now add jaggery, turmeric powder and tamarind extract to the the kadai and mix well.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/11/761-1024x768.jpg" alt="suvarnagadde palya" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    cover and cook on a low flame till all the tamarind extract is absorbed well.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/11/763-1024x768.jpg" alt="suvarnagadde palya" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    meanwhile, coarsely grind coconut, red chiiles along with a tbsp of mustard seeds. do not add any water, the masala should be dry.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/11/750-1024x768.jpg" alt="suvarnagadde palya" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    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.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/11/764-1024x768.jpg" alt="suvarnagadde palya" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    suvarnagadde palya is ready to be served.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/11/698-1920x1440.jpg" alt="suvarnagadde palya" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>
</Steps>

## 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.

<Note>
  Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/suvarnagadde-palya/](https://hebbarskitchen.com/suvarnagadde-palya/)
</Note>