Kanda Gadda Pulusu
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.
Servings: 5 people
Calories: 260kcal
Equipment
- 2 Steel Pots/Saucepans
- 1 Ladle
- 1 Skillet/Frying Pan
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Spice Powder
- 2 Tablespoon Chana Dal
- 2 Tablespoon Urad Dal
- ½ Teaspoon Fenugreek Seeds
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Cumin Seeds
For Curry
- 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
Instructions
- Peel the yam and cut it into medium-sized cubes. Soak the pieces in water to prevent them from discoloration.290 gms (or) 2.5 Cups Elephant Foot Yam/Suran/Kanda Gadda/Suvarna Gadde
- Soak tamarind in warm water for about 15 minutes. Extract the juice and set it aside.1 lime size Tamarind
- Heat a small pan over medium heat. Roast chana dal followed by urad dal and fenugreek seeds.2 Tablespoon Chana Dal, 2 Tablespoon Urad Dal, ½ Teaspoon Fenugreek Seeds
- Stir regularly and roast until dal turns golden and aromatic.
- Now add mustard followed by cumin seeds and roast for a minute until aromatic.1 Teaspoon Mustard Seeds, 1 Teaspoon Cumin Seeds
- Switch the heat off and let the spices cool completely.
- Transfer the cooled spices into the mixer jar/spice blender and grind it into powder.
- Set it aside to use later.
- Boil the yam cubes in water with a little salt until they are soft but not mushy.290 gms (or) 2.5 Cups Elephant Foot Yam/Suran/Kanda Gadda/Suvarna Gadde
- Drain and set aside.
- Heat oil in a saucepan or steel pot over medium heat.3 Tablespoons Oil
- Once the oil is hot, add mustard seeds, cumin seeds and urad dal. Let them splutter and saute until dal turns light brown.½ Teaspoon Mustard, ½ Teaspoon Cumin, ½ Teaspoon Urad Dal
- Now add asafoetida and curry leaves, and saute for a few seconds.1 sprig Curry Leaves, big pinch Asafoetida/ Hing
- Add onion and garlic and cook until onion turns translucent stirring frequently.1 large Onion, 6-7 cloves Garlic
- Add tomato and cook until it softens.1 large Tomato
- Now add boiled yam, turmeric, red chilli powder, coriander powder, one and a half tablespoons of freshly ground masala and salt.½ Teaspoon Turmeric, 2.5 Teaspoons Red Chilli Powder, 2 Teaspoons Coriander Powder, Salt
- Add tamarind extract and stir well.
- Now add water, mix well and close the pot with a lid.1.5 Cups Water
- Let it simmer for 5-8 minutes until curry thickens.
- Take the lid off the pot once and check the curry consistency.
- Add coriander leaves, stir well and switch the heat off.10-15 sprigs Coriander Leaves
- Serve this piping hot kanda gadda pulusu with plain rice, appalam and vepudu or any side dish of your choice.
Notes
Nutrition
Calories: 260kcal | Carbohydrates: 39g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 43mg | Potassium: 1017mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1054IU | Vitamin C: 30mg | Calcium: 64mg | Iron: 3mg
