Suvarnagadde huli (sambar) or yam curryTweet
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
- FOR MASALA
- Chana dal - 3 teaspoons
- Urad dal - 3 teaspoons
- Whole pepper seeds - 8 to 10
- Whole red chillies - 4
- Grated coconut - 5 tablespoons
- FOR SEASONING
- Cooking oil - 2 teaspoons
- Mustard seeds - 1/2 teaspoon
- 1 string of curry leaves
- A pinch of asafoetida
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.
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.
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.
Grind all the roasted ingredients with little water to make a smooth paste and keep aside.
Heat a heavy bottomed vessel. Add tamarind water and salt. Boil till the raw smell of tamarind goes away.
Add the ground masala and boiled yam pieces and mix well. Cook on a low flame for 2 minutes.
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.
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.
Serve suvarnagadde sambar or yam curry hot with rice.