This classic Mangalorean dish combines black chickpeas with elephant foot yam to make a spicy and delicious curry that tastes heavenly when paired with rice and sambar.
Of all the varieties of yam that are cooked with in homes across India, the elephant yam is an underrated root vegetable. While there is no doubt that it is an ingredient that is difficult to prepare, the earthy flavour of the yam is too subtle to stand out on its own. What makes this yam unique is its ability to maintain structure even after it is cooked, which makes it a great replacement for potatoes or turnips, in dishes. Moreover, when combined with the protein-rich black chickpeas in a spicy sabzi, it is not too far off from being enjoyed with a plate of rice and sambar.
This recipe for kadle suran or suvarnagadde, is a classic Mangalorean side dish which has a different recipe depending on which home it is cooked in. Typically spicy with a hint of sweetness, this dish finds a spot in festive meals or food that is served on special occasions in Mangalore. With the popular Kundapur masala (same masala used to make ghee roast chicken) as the flavour base, the range of flavours oscillate from tangy-sour to sweet-spicy.
Image Credits: Deepa's Rasoi