Suvarnagadde huli (sambar) or yam curry

A simple curry made with yam, lentils, tamarind and coconut.  Suvarnegadde huli or yam curry is a good accompaniment to rice.


  • Yam - 100 gms (cut into small cubes)
  • Tamarind water - 1/2 cup
  • Tur dal - 1 cup
  • Salt to taste
  • Turmeric powder - 1/4 teaspoon
  • Chana dal - 3 teaspoons
  • Urad dal - 3 teaspoons
  • Whole pepper seeds - 8 to 10
  • Whole red chillies - 4
  • Grated coconut - 5 tablespoons
  • Cooking oil - 2 teaspoons
  • Mustard seeds - 1/2 teaspoon
  • 1 string of curry leaves
  • A pinch of asafoetida


Step 1

HOW TO MAKE SUVARNEGADDE HULI/SAMBAR OR YAM CURRY Cut the yam vegetable into small cubes. Boil yam pieces with sufficient water till tender and keep aside.

Step 2

Soak tur dal for 45 minutes. Add turmeric powder to it. Pressure cook the tur dal with enough water upto 4 whistles. Once cooled down, mash the tur dal and set aside.

Step 3

Heat 1 teaspoon of oil. Add chana dal, urad dal, pepper seeds and red chillies. Stir fry on a low flame till light brown and aroma exudes. Add grated coconut and fry for few seconds. Remove from heat.

Step 4

Grind all the roasted ingredients with little water to make a smooth paste and keep aside.

Step 5

Heat a heavy bottomed vessel. Add tamarind water and salt. Boil till the raw smell of tamarind goes away.

Step 6

Add the ground masala and boiled yam pieces and mix well. Cook on a low flame for 2 minutes.

Step 7

Add the mashed dal and little water and mix well to bring to a medium consistency. Simmer on a low flame for 5 to 6 minutes. Switch off the flame.

Step 8

For seasoning, heat 1 teaspoon of oil in a tadka pan. Add asafoetida, mustard seeds and curry leaves. Once the seeds start spluttering, pour it to yam curry.

Step 9

Serve suvarnagadde sambar or yam curry hot with rice.

One Response to Suvarnagadde huli (sambar) or yam curry

  1. Sudeep says:


    This curry turned out nice. Thanks for the recipe !!

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