Kandagadda Pachadi ~ Yam (Suran) Chutney

K for Kandagadd apachadi under regional cuisine for BM #32. 
I have never cooked with yam at home, though I enjoyed some very good dishes with it in my childhood. I tasted Kandagadda pachadi about a decade back in a family function and I remember there was a great discussion regarding this pachadi.

It turned out that the pachadi was a specialty made by the head of the household and he was very enthusiastically explaining the procedure to anyone who was interested. I think I remember what he said and I have tried to replicate the taste and from what my husband says it is very close to what we ate then! 

Ingredients - 

Kandagadda /Suran /Yam peeled, chopped 1 1/2 cups (I used a 7 oz frozen pack)
Turmeric 1/4 tsp
Salt as needed
Tamarind extract 2-3 Tbsp or as needed
Dhania / Coriander seeds 1 tsp
Jeera 1/2 tsp
Methi Seeds a pinch
Dry Red Chillies 5-6 (or to taste)
Oil 2 Tbsp
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Mustard Seeds 1/2 tsp, Asafoetida a couple pinches, Curry leaves few)


Kandagadda Pachadi ~ Yam (Suran) Chutney

Method Of Preparation -

In a heated pan, add 2 tablespoon of oil and fry the yam until the raw smell goes they are fried well. It took me about 15 min on medium heat.

Remove from fire and transfer to a plate and set aside. In the same heated pan, dry roast coriander seeds, cumin, methi seeds and red chilles one after the other and set aside.

After the fried yam is cold enough to handle, add the roasted coriander seeds, cumin seeds, methi seeds and red chillies along with the fried yam and grind into a fine paste adding salt and tamarind extract as needed. Take care not to add water. Transfer into a serving bowl.

Prepare the seasoning by heating oil and adding mustard seeds, chana dal, urad dal, asafoetida, red chilies and curry leaves. Pour the prepared seasoning onto the ground chutney.

Serve with rice with a dollop of ghee and surprise your guests!




Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

Preparation Time 20 min
Makes 1 1/2 cups
Posted by Harini R on Friday, September 13, 2013

20 comments

  1. A new variety of Yam recipe. Looks very inviting.

     
  2. wow thats an very interesting and delicious yam chutney :)they look so inviting and an lovely presentation dear !!

     
  3. chytney made with yam is a new variety for me

     
  4. Priya Suresh Says:
  5. A must try, delicious chutney, cant wait to make some soon.

     
  6. Preeti Garg Says:
  7. Never thought chutney with yam..look so delicious and tasty

     
  8. looks wonderful

     
  9. Sapana Behl Says:
  10. Yam chutney looks so delicious ! I like that flower :)

     
  11. Janani Says:
  12. never made yam this way mee recipe adhiri poiendhi so good and delicious.

     
  13. interesting.Never heard of yam chutney.

     
  14. Never heard of yam chutney...it seems we have quite a few yam recipes with the letter K.

     
  15. Pavani N Says:
  16. I've never heard about kand pachadi. It sounds delicious.

     
  17. Padmajha PJ Says:
  18. Never made chutney with Yam.Mus Try for sure :)

     
  19. Never tried making pachadi with yam. It looks very nice...

     
  20. rajani Says:
  21. I dont like buying yam since there is a lot of cleaning to do, but this year's Onam has changed it all for me. Yam is now a staple at home. Bookmarking this recipe Harini!

     
  22. Suma Gandlur Says:
  23. Interesting. Manavallu denthonaina pachadi cheseyagalaru. :)

     
  24. Sreevalli E Says:
  25. very interesting chutney.. I never heard of kanda chutney & definitely would love to try it..

     
  26. delicious and drool worthy chutney!!! very beautiful clicks!!

    Sowmya

     
  27. This is like our thuvaiyal...sounds delicious!!

     
  28. Such a lovely thuvayal recipe. Best one to use the frozen yams that we get here. Will love to try this :)

     
  29. Wow thats a great recipe. I am surprised you do not hvae to add tamarind to the yam. Here we cannot use it unless its soaked in the juice.

     
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