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.
Ingredients
- 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
Method
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.
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Hello
This curry turned out nice. Thanks for the recipe !!