Kanda gadda pulusu (yam curry) – Simple andhra style stew made with yam. Elephant yam is called kanda gadda in telugu. It is known as suran in hindi. Pulusu is a stew that can be made with different vegetables or seafood and is a very common dish in the coastal regions of Andhra Pradesh. To make a pulusu, vegetables are cooked in spicy, sweet and tangy tamarind juice.
Pulusu is usually eaten with rice, ghee & andhra style fryums. This yam pulusu is a traditional dish that is cooked with onions, spices, curry leaves, jaggery and tamarind.
A pulusu is similar to the puli kuzhambu from tamil cuisine and can be made with any seasonal veggie.
Each telugu speaking homes have their own way of making pulusu. A slow cooked pulusu tastes very delicious as it brings out the flavors of the veggie. We do not use any thickener to make this dish. However some people use a bit of rice flour.
Some women prefer to use coriander powder. I some times use it as it helps to thicken the yam pulusu. In this post I have shared the method to cook yam easily. You can also cook it in a pot first, drain the water and then use it to make the pulusu.
Each kind of yam has a different cook time. So do experiment a bit with the cook time otherwise you may end up with a mushy yam curry.
This kanda gadda pulusu or yam curry is very comforting and can be served with plain steamed rice or chapathi too. You can use drumsticks or brinjal with yam to make this pulusu.
More pulusu recipes,
kanda gadda pulusu, yam curry recipe
Ingredients (US cup = 240ml )
- 1 ½ cups yam or kanda gadda (cubed)
- 3 medium onions chopped
- 1 green chili
- 1 sprig curry leaves
- 1 tsp red chili powder
- ¼ tsp turmeric powder
- Salt to taste
- Jaggery as needed
- tamarind Small lemon sized ball
- ¾ tsp Coriander powder (optional)
- ½ tsp mustard
- ½ tsp cumin or jeera
- ¼ tsp methi seeds or menthulu / fenugreek or powder
- 2 tbsp oil
- Smear oil over your palms before you handle yam or you can use hand gloves. Peel it and cut to cubes. Cook them in lot of water till tender and drain off water or pressure cook for one whistle in a cooker. Alternately, you can pressure cook whole yam (without chopping and peeling) with little water for 3 to 5 whistles depending on the size. Once cool, you can peel off the skin and cube to pieces.
- Soak tamarind in little warm water and filter to remove impurities
- Heat oil in a wide and deep pan, add mustard, cumin and methi.
- When they begin to crackle, add curry leaves, green chilies, and onions. Fry till they turn lightly golden.
- Add cooked yam, red chili powder, coriander, cumin powder, turmeric, jaggery and salt, mix well and fry for 2 minutes on a high flame.
- Pour the tamarind juice evenly all over the yam. Cover and cook for 2 to 3 mins.
- Pour 1 ½ to 2 cups of water. Mix well and allow to cook on a medium low flame for about 5 to 7 minutes. You can even pressure cook this for one whistle. Garnish with coriander leaves. Serve with rice or chapathi
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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