Elephant Yam (Suvarnagadde) Palya | ಸುವರ್ಣಗಡ್ಡೆ ಪಲ್ಯ (ಕೇನೆ ತಾಳು)

Elephant Yam side dish for Rice or Chapathi

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

3/4 - 1 Kg (5 cups chopped) Elephant Yam (Suvarnagadde)  |  ಸುವರ್ಣಗಡ್ಡೆ (ಕೇನೆ)

1/4 tsp Turmeric powder  |  ಅರಶಿನ ಹುಡಿ

1/2 - 3/4 tsp Chilly powder  |  ಮೆಣಸಿನ ಹುಡಿ

1/8 tsp Monkey Jack powder or 1/4 tsp Tamarind Juice  |  ಉಂಡೆ (ಕೆತ್ತೆ) ಹುಳಿ ಹುಡಿ ಅಥವಾ ಹುಣಸೆ ಹಣ್ಣಿನ ರಸ

Large Lemon sized Jaggery  |  ದೊಡ್ಡ ನಿಂಬೆ ಗಾತ್ರದ ಬೆಲ್ಲ

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು  

3 - 4 Tbs grated Coconut  |  ತುರಿದ ತೆಂಗಿನಕಾಯಿ

2 tsp Black Gram seeds  |  ಉದ್ದಿನಬೇಳೆ

3/4 tsp Mustard seeds  |  ಸಾಸಿವೆ

2 - 3 broken Red Chillies  |  ಕೆಂಪು ಒಣ ಮೆಣಸಿನ ತುಂಡು

2 strands Curry leaves  |  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು 

2 - 3 Tbs Oil  |  ಎಣ್ಣೆ

Recipe (ಮಾಡುವ ವಿಧಾನ):

Remove the skin of yam and chop it into small pieces as shown in the picture below.

Wash the chopped yam and put them in a pressure cooker. Add chilly powder, turmeric powder, jaggery, salt, monkey jack powder or tamarind juice, around 1-2 cups of water and cook them well. (1-3 whistles)

Once all the pressure goes off, transfer this to a heavy bottomed vessel/pan and heat. Once the water content is evaporated, add grated coconut and mix well. 

Keep the playa in low flame for about 2-3 mins. 

Put black gram seeds, mustard seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to Palya. Mix well before serving. It goes well with Rice/Chapathi.

Tips (ಸಲಹೆ): 

 * While cutting the Yam make sure it's dry. If you wash it in water or if your hands are wet it will start itching. After cutting, wash the Yam pieces in water using a spoon.

 * Freshly harvested Yam is tasty & cooks fast. After few days, it will get dehydrated and will take time to cook & won't be very tasty. Accordingly adjust the cooking time and water

 * Yam which is harvested once the plant is dead during winter is tastier. If it is harvested during rainy season, it will take time to cook.

 * To prevent decoloring, put the chopped Yam in water

 * Middle part of the Yam can be used for planting

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 * ಹೆಚ್ಚುವಾಗ ಕೈಯನ್ನು ಅಥವಾ ಸುವರ್ಣಗಡ್ಡೆಯನ್ನು ಒದ್ದೆ ಮಾಡಬೇಡಿ. ಒದ್ದೆ ಮಾಡಿದರೆ ಕೈ ತುರಿಸುತ್ತದೆ. ಕತ್ತರಿಸಿದ ತುಂಡುಗಳನ್ನು ಸೌಟಿನ ಸಹಾಯದಿಂದ ನೀರಿನಲ್ಲಿ ತೊಳೆಯಿರಿ.

 * ಆಗ ತಾನೇ ನೆಲದಿಂದ ಹೊರ ತೆಗೆದ ಗಡ್ಡೆ ಬೇಗನೆ ಬೇಯುತ್ತದೆ. ನೆಲದಿಂದ ತೆಗೆದು ತುಂಬಾ ದಿನ ಆದರೆ ಗಡ್ಡೆಯು ಅಷ್ಟು ಚೆನ್ನಾಗಿ ಬೇಯುವುದಿಲ್ಲ. ಅದಕ್ಕನುಗುಣವಾಗಿ ಬೇಯಿಸುವ ಸಮಯ ಹಾಗು ನೀರನ್ನು ವ್ಯತ್ಯಾಸ ಮಾಡಿಕೊಳ್ಳಿ.

 * ಚಳಿಗಾಲದಲ್ಲಿ ಗಿಡವು ಪೂರ್ತಿಯಾಗಿ ಸತ್ತ ಮೇಲೆ ತೆಗೆದ ಗಡ್ಡೆ ಹೆಚ್ಚು ರುಚಿಯಾಗಿರುತ್ತದೆ. ಮಳೆಗಾಲದಲ್ಲಿ ತೆಗೆದ ಗಡ್ಡೆ ಅಷ್ಟು ಬೇಗ ಬೇಯುವುದಿಲ್ಲ.

 * ಹೆಚ್ಚಿದ ಹೋಳುಗಳನ್ನು ನೀರಿನಲ್ಲಿ ಹಾಕದೆ ಹಾಗೆ ಹೊರಗಡೆ ಇಟ್ಟರೆ ಕಪ್ಪಾಗುತ್ತದೆ

 * ಸುವರ್ಣಗಡ್ಡೆಯ ಮಧ್ಯ ಭಾಗವನ್ನು ನೆಡಲು ಉಪಯೋಗಿಸಬಹುದು

Uppu Neeru Sole(Brined Raw Jackfruit) Sonte

Ingredients:
Brined Raw Jackfruit / Uppu Neeru Sole
Oil

Recipe:
Wash brined raw jackfruits in water 2-3 times. If it is too salty soak it in water for around 30 minutes and wash it 2-3 times. Squeeze the water content and keep it aside.

Cut the brined jackfruits into thin long pieces as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put the chopped jackfruits into hot oil and fry them in medium high flame until they turn golden in colour.

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Elephant Yam (Suvarnagadde) Fry

Ingredients:
15 thin slices of Elephant Yam / Suvarnagadde
1/2 cup Rice flour
1/3 cup Semolina / Bombay Rava (Preferred: Small)
1/2 tsp Turmeric powder
Salt to taste
Big pinch of Asafoetida powder
1 tsp Chilly powder
Large grape sized Tamarind
Oil

Recipe:

Peel the yam and cut it into medium sized thin pieces as shown in the picture below.

Put tamarind in a bowl, add little amount of water, squeeze it and keep it aside.
In a thick bottomed vessel add around 5 cups of water, salt , tamarind juice and bring it to boil. Add yam pieces and cook.

Once its almost cooked remove the pieces from water and keep it aside.

Put rice flour, semolina, turmeric powder, asafoetida powder, chilly powder, salt in a plate and mix well.

Roll the yam pieces over the masala and keep it aside.

Put 2-3 tsp oil in a Tava and spread it over the Tava evenly. Heat the Tava and place the yam pieces as shown in the picture below.

Turn both the sides of yam frequently, apply little oil and cook them for about 8-10 mins in medium/low flame.

Serve hot. It goes well along with rice and any kind of mild Thove/Dal (Heerekayi Thove / Thove) or Rasam.

Sapada Bhakshya

Ingredients:
5 cups Wheat flour
5 cups Sugar
32 medium sized well ripened Bananas (Preferred: KadaLi / Elakki)
5 cups Ghee
5 cups Milk

Recipe:
Remove the outer skin of each banana and mash. Add ghee, mashed banana in a heavy bottomed vessel and heat.

Keep stirring the mixture until it is cooked and it turns golden in color as shown in the picture below.

Add wheat flour and keep stirring the mixture until they turn golden in color as shown in the picture below.

Add milk and mix them well.

Keep stirring this mixture in medium/low flame for about 10 mins.

Add sugar and mix them well.

Keep stirring this mixture in medium/low flame for about 5 mins and switch off the flame.

Prepare small lemon sized balls and serve them for Naivedyam. This is prepared only during Sathya Narayana Pooja for Naivedyam.

Kumbalakayi Sippe Palya

Ingredients:
4 - 5 cups of chopped Ash Pumpkin Rind / Budu Kumbalakyi Sippe
Pinch of Turmeric powder
1/3 tsp Chilly powder
Large lemon sized Jaggary
3 - 4 tsp grated Coconut
Salt to taste
1 tsp Black Gram seeds
1/2 tsp Mustard seeds
4 - 5 Curry leaves
1 tsp Oil

Recipe:

Chop the ash pumpkin rind into small pieces as shown in the picture below.

Put chopped ash pumpkin rind in a pressure cooker container. Add chilly powder, turmeric powder, jaggary, salt, little amount of water and cook them well. (2 whistles)
Once all the pressure goes off, remove the container and transfer this to a thick bottemed vessel/pan and heat. Once the water content is evaporated, add grated coconut and mix well. Keep the playa in low flame for about 2-3 mins.
Add black gram seeds, mustard seeds, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to Palya. Mix well before serving. It goes well with Rice/Chapathi.

Bhel Puri

Ingredients:
3 cups Puffed Rice
1/2 small Tomato
1/2 Potato
1/2 small Onion
2 - 3 strands of Coriander leaves
2 tsp grated Carrot
Salt to taste
1/2 tsp Chat Masala
1 tsp Sweet Chutney
2 tsp Green Chutney
4 - 5 Paapdis
1/3 - 1/2 cup Sev
3 - 4 tsp Congress Kadle

Recipe:
Take 3 cups of puffed rice, put it in a microwave for about 1-2 mins and keep it aside.
Cook the potato in a pressure cooker. Once the pressure goes off, remove the skin and cut it into medium sized cubes. Grate the carrot, chop the tomato, onion, coriander leaves into small pieces. Put these ingredients in a vessel, add chat masala, salt and mix them well.

Transfer this to another bowl, add green chutney, sweet chutney, salt, congress kadle and mix well.

Add puffed rice, mashed paapdis, sev and mix them well.

Serve immediately.

Pani Puri Using Paapdi Chat Masala

Ingredients:
1 cup of thick Papdi Chat Gravy
2 cups Pani
25 Chat Puris
1/4 tsp Chat Masala
Salt to taste
1/4 medium sized Onion
2 - 3 strands of Coriander leaves
1/4 carrot

Recipe:
Prepare the Pani as specified in Pani Puri recipe.

Prepare the gravy as specified in Paapdi Chat recipe. The consistency should be thick as shown in the picture below.

Grate the carrot and chop the onion and coriander leaves into small pieces. Put this in a bowl, add little amount of salt, 1/4 tsp chat masala and mix them well.

Take 6-7 puffed Chat puris and poke a small hole in the center of each Puri.

Add little amount of prepared Paapdi chat gravy.

Garnish each Puri with little amount of chopped coriander leaves, onion and grated carrot as shown in the picture below. Dip it with Pani and serve immediately.

Dahi Paapdi Chat

Ingredients:
1/4 cup White Peas
2 medium sized Potatoes
15 - 20 Paapdis
2.5 - 3 cups fresh Curd
2.5 tsp Chat Masala (1.5 tsp for Masala, 1/4 tsp for Curd, 3/4 tsp for Sprinkling)
1 tsp Chilly powder (1/4 tsp for Curd, 3/4 tsp for Sprinkling)
1/4 tsp roasted Cumin seeds powder
4 - 5 tsp Green Chutney
2 - 3 tsp Sweet Chutney (Optional)
Salt to taste
1 medium sized Tomato
6 - 8 strands of Coriander leaves
1/2 Carrot
1/4 cup of Sev

Recipe:
Soak white peas in water for about 6-8 hrs. Wash it properly and keep it aside.

Cook soaked peas, potatoes in a pressure cooker by adding little amount of salt and sufficient amount of water.(3 whistles) Once the pressure goes off, remove the outer skin of potatoes and mash them. Add 1.5 tsp chat masala, salt, cumin seeds powder and mix them well.

Put curd, salt, 1/4 tsp chat masala, 1/4 tsp chilly powder in a vessel and mix them well.

Chop tomato, coriander leaves into small pieces as shown in the picture below. Grate the carrot as shown in the picture below.

Take 4-5 Paapdis and arrange them in a plate as shown in the picture below. Sprinkle little amount of green chutney, sweet chutney(optional) and prepared masala as shown in the picture below.

Take around 3/4 cup of prepared curd and pour it over the Paapdis as shown in the picture below. Sprinkle little amount of chilly powder and chat masala as shown in the picture below.

Garnish with chopped tomato, coriander leaves, grated carrot and sprinkle little amount of Sev as shown in the picture below. Serve immediately. The above mentioned ingredients will server around 4 plates of Dahi Paapdi Chat.