Name: Kanda Gadda Pulusu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 Tablespoon Chana Dal; 2 Tablespoon Urad Dal; ½ Teaspoon Fenugreek Seeds; 1 Teaspoon Mustard Seeds; 1 Teaspoon Cumin Seeds; 290 gms (or) 2.5 Cups Elephant Foot Yam/Suran/Kanda Gadda/Suvarna Gadde; 3 Tablespoons Oil; ½ Teaspoon Mustard; ½ Teaspoon Cumin; ½ Teaspoon Urad Dal; 1 sprig Curry Leaves; big pinch Asafoetida/ Hing; 1 large Onion (peel and slice thinly); 6-7 cloves Garlic (peel and crush ); 1 large Tomato (wash and chop); ½ Teaspoon Turmeric; 2.5 Teaspoons Red Chilli Powder (adjust to suit your spice levels); 2 Teaspoons Coriander Powder; Salt (as required); 1 lime size Tamarind (remove strings and clean); 1.5 Cups Water; 10-15 sprigs Coriander Leaves (wash and chop)

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Kanda gadda pulusu (kara kuzhambu) is a spicy and tangy south Indian curry prepared with elephant foot yam, tamarind, a few pantry staples and freshly prepared masala. It is a vegan curry that pairs well with plain rice.

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Ingredients
Step by Step Instructions
Substitutions and Variations
Storage
Tips and Tricks
Related
Pairing
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Pulusu also termed kuzhambu is one of the most popular staples in the south Indian states Tamilnadu, Andhra and Telangana. Serve it with plain rice and applam for a simple and hearty meal.

It is perfect to prepare for a busy midweek. The best part is that with premade pulusu podi on hand, this dish gets ready with minimal prep and cooking time. The only difficult part is peeling the tough skin of yam and chopping it.

Ingredients

For Pulusu Podi: Urad dal, Chana dal, fenugreek seeds, mustard and cumin seeds.

Whole and Dry Spices for curry: Mustard, cumin, urad dal, turmeric, red chilli powder, coriander powder, tamarind and salt.
Vegetables and Herbs: Onion, tomato, garlic, elephant yam (kanda gadda/suran) and coriander leaves.
Liquid: Oil and water. I have used olive oil but you can use the regular cooking oil that you use in your kitchen.

See the recipe card for quantities.

Step by Step Instructions

Step 1: Peel the yam and cut it into medium-sized cubes. Soak the pieces in water to prevent them from discolouration.

Step 2: Soak tamarind in warm water for about 15 minutes. Extract the juice and set it aside.

Step 3: Heat a small pan over medium heat. Roast chana dal followed by urad dal and fenugreek seeds.

Step 4: Stir regularly and roast until dal turns golden and aromatic.

Step 5: Now add mustard followed by cumin seeds and roast for a minute until aromatic.

Step 6: Switch the heat off and let the spices cool completely.

Step 7: Transfer the cooled spices into the mixer jar/spice blender and grind it into powder.

Step 8: Set it aside to use later.

Step 9: Boil the yam cubes in water with a little salt until they are soft but not mushy.

Step 10: Drain and set aside.

Step 11: Heat oil in a saucepan or steel pot over medium heat.

Step 12: Once the oil is hot, add mustard seeds, cumin seeds and urad dal. Let them splutter and saute until dal turns light brown.

Step 13: Now add asafoetida and curry leaves, and saute for a few seconds.

Step 14: Add onion and garlic and cook until onion turns translucent stirring frequently.

Step 15: Add tomato and cook until it softens.

Step 16: Now add boiled yam, turmeric, red chilli powder, coriander powder, one and a half tablespoons of freshly ground masala and salt.

Step 17: Add tamarind extract and stir well.

Step 18: Now add water, mix well and close the pot with a lid.

Step 19: Let it simmer for 5-8 minutes until curry thickens.

Step 20: Take the lid off the pot once and check the curry consistency.

Step 21: Add coriander leaves, stir well and switch the heat off.

Serve this piping hot kara kuzhambu with plain rice, appalam and vepudu or any side dish of your choice.

Check out another elephant yam recipe elephant yam fry (suran fry).

Substitutions and Variations

Coriander Seeds: I have used coriander powder as I had it on hand. You can use whole coriander seeds instead. Roast it along with other spices and grind it to powder.

Red Chilli powder: I have used byadigi chilli powder that imparts vibrant colour without being extremely spicy. Use any other variety of chilli powder or cayenne pepper but adjust the quantity to suit your spice levels.

Curry Leaves: I have used dried curry leaves but you could use fresh ones if you can get them.

Storage

Curry: Store leftover pulusu in an airtight container for up to 3 days. Reheat it in a saucepan or steel pot on a stovetop over medium heat stirring regularly. Alternatively, heat it on microwave in a heat proof container.

Pulusu Podi: Store leftover pulusu podi in an airtight container in the kitchen cupboard or pantry away from direct sunlight and heat. It stays fresh for up to 3 months. Consider storing it in the fridge for extended shelf life.

Tips and Tricks

Yam: Use fresh yam that is firm without any soft areas.

Precautions: Always oil your hands when handling yam as it can cause itching.

Roasting: Roast whole spices over medium-low heat stirring regularly to prevent them from burning.

Boiling: Don't overboil yam, cook it just until it is tender yet firm. It is cooked in gravy again, so overboiling may cause it to become mushy.

Looking for other south Indian curry recipes? Try these:

Pairing

These are my favorite side dishes to serve with kanda gadda pulusu and plain rice:

KEEP IN TOUCH

Do let me know if you try this kanda gadda pulusu (Kara Kuzhambu) recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?

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