Elephant Yam Curry with Ginger Green Chill Paste (Kandagadda Allam Pachimirchi Koora)

Kandagadda Allam Pachi Mirchi (Elephant Yam Curry with Green Chilli Paste) curry is a South Indian style, very simple and Spicy taste unique recipe using fresh Kandagadda, Green Chilies, Ginger with a little squeeze of lemon at the end liven up the curry. My Mother used to prepare two different styles of curry with Elephant Yam (Kandagadda). One is Kandagadda Allam Pachi Mirchi Koora (Elephant Yam with Green Chilli and Ginger Paste) and second one Kandagadda Pulusu Bellam Koora (Elephant Yam with thick tamarind juice and Jaggery). Today I want to share this authentic spicy and simple curry preparation step by step.

This simple curry preparation can be included in Festival menu or during any Pooja time as it is "No Onion/ No Garlic /No Masala" version. My mother used to prepare this Ginger - Green Chilli paste in Stone Grinder (Mortar), by just adding fresh green chilies, ginger and rock salt without adding water, but we can made this paste in mixie jars too. Let's see the ingredients required for the recipe and Procedure. 

Ingredients

1 cup chopped Kanda Gadda /Yam Pieces (Skin need to be removed)

1 pinch Turmeric Powder

2 inches Fresh Ginger Piece(small piece)

6-8 Green Chilies (as per your spice levels)

Salt to taste

1/2 slice of fresh lemon

For Tadka(Popu) :

1/2 Spoon Urad Dal (minapappu)

1 Spoon Chana Dal (senagapappu)

1/2 Spoon Mustard Seeds(aavalu)

2 Red Chilli crocked(Yendu Mirapakayalu)

Curry Leaves (2 strings)

3 Spoon Oil

Preparation:

Cook Elephant yam (Kandagadda) pieces along with little bit salt, turmeric powder, in a pressure cooker for 4 whistles.

Once the Pressure leave by itself, open the cooker lid and strain. 

Meantime we can grind ginger, green chilies into a coarse paste either with the help of stone grinder or mixie jar and keep aside.

Take a pan, heat oil add Tadka (Popu saamanu) ingredients(Chanadal, Urad dal, mustard  and crocked red chilies) fry then till mustard splatter, then add curry leaves (Karivepaku) and stir for 1minuite.

Now add cooked Kandagadda mukkalu (yam pieces) and stir, now add ground ginger, green chilli mixture and mix well. Check Salt levels, if it is required add a pinch of salt.

Let it cook for couple of mins and turn off the flame.

Once the curry cooked well, shift it to a serving bowl , then add fresh lemon juice to suit to your taste and combine well.

Kanda Gadda Allam  Pachi mirchi curry is ready to serve.

Serve it with hot steamed rice and ghee.

It would make me so happy if you give this recipe a try! If you do, comment down below. I would love to hear what you think.