Kanda, as elephant yam is known in Andhra Pradesh, is very popular in our home. We make it in a variety of ways; as yam fry or Kanda Vepudu, with mustard paste or Kanda Ava Pettina Koora, or then with Malabar spinach as Kanda Bachali Koora.
This version of kanda koora is just seasoned with some lemon juice and tastes great with curd rice.
Whichever way you make it, the most important thing about kanda (known as Suran in Hindi) is that it is well-cooked. Under-cooked yam tends to cause allergies and itchy reactions.
- Kanda, Suran, Senai, or Yam – 1/2 kg
- Minapappu, Udad Dal or Husked Black Gram – 1 tbsp
- Senaga Pappu, Chana Dal, or Husked Bengal Gram – 1 tbsp
- Avalu, Rai, or Mustard Seeds – 1 tsp
- Red Chillies – 3 or 4
- Lemon Juice – 3 tbsp
- Oil – 1 tsp
- Turmeric – 1/4 tsp
- Curry Leaves – A Few
- Salt to Taste
- Clean, peel and chop yam into largish pieces.
- Put the pieces in a vessel and add enough water to cover the pieces.
- Pressure cook the yam for about 4 whistles or till the yam is soft enough to be completely mashed.
- Drain the water from the yam. Save some of the water.
- Mash the boiled yam to a smooth paste.
- Add salt and mix well.
- In a kadai/wok, heat the oil.
- Add the mustard seeds.
- When the mustard seeds splutter, add the udad dal and chanal dal.
- Fry till the dals turn golden brown.
- Split the red chillies, turmeric, and curry leaves to the oil.
- Fry for a minute.
- Add the mashed yam to the oil.
- Mix well. Add some of the water retained earlier, if required.
- Turn off the heat and add the lemon juice.
- Mix well.
- Serve hot with steamed rice or curd rice.
- This koora is like a thick paste and not solid, so add water appropriately.
- Always serve this koora hot. When cold, it has a starchy taste because of the yam.
If you like yam or this recipe, you may also enjoy: