Kanda gadda pulusu (yam curry)
Elephant yam is called kanda gadda in telugu. Pulusu is a stew that can be made with different vegetables or seafood and is a very common dish in the coastal regions of Andhra Pradesh. Vegetables are cooked in spicy and tangy tamarind juice.
Optional ingredients that can be used to make a pulusu are jaggery, coriander and cumin powder. Some folks add rice flour to thicken the stew, I personally don’t like. You can mix 1 tsp rice flour in few tbsps. Of water and add to the boiling pulusu.
yam curry is served with plain steamed rice or can be served with chapathi too.You can use drumsticks or brinjal with yam to make this pulusu.
kanda gadda pulusu, yam curry recipe
kanda gadda pulusu , yam curry recipe
Ingredients (240 ml cup used)
- 1 ½ cups of yam cubes
- 3 onions chopped
- 1 green chili
- 1 sprig curry leaves
- 1 tsp red chili powder
- ¼ tsp turmeric powder
- Salt to taste
- Jaggery as needed
- Small lemon sized tamarind ball
- ¾ tsp. Coriander powder (optional)
- ¼ tsp. cumin / jeera powder (optional)
- ½ tsp mustard
- ½ tsp cumin
- ¼ tsp methi / menthulu / fenugreek or powder
- 2 tbsp. oil
How to make the recipe
Smear oil over your palms before you handle yam or you can use hand gloves. Peel it and cut to cubes. Cook them in lot of water till tender and drain off water or pressure cook for one whistle in a cooker. Alternately, you can pressure cook whole yam (without chopping and peeling) with little water for 3 to 5 whistles depending on the size. Once cool, you can peel off the skin and cube to pieces.
Soak tamarind in little warm water and filter to remove impurities
Heat oil in a wide and deep pan, add mustard, cumin and methi.
When they begin to crackle, add curry leaves, green chilies, and onions. Fry till they turn lightly golden.
Add cooked yam, red chili powder, coriander, cumin powder, turmeric, jaggery and salt, mix well and fry for 2 minutes on a high flame.
Pour the tamarind juice evenly all over the yam. Cover and cook for 2 to 3 mins.
Pour 1 ½ to 2 cups of water. Mix well and allow to cook on a medium low flame for about 5 to 7 minutes. You can even pressure cook this for one whistle.
Garnish with coriander leaves.
Serve with rice or chapathi