Elephant Foot Yam Kootu Recipe – Authentic South Indian Dal & Yam Curry

Last Updated on 2 months by Neha Deshmukh

Elephant Foot Yam Kootu Recipe – Authentic South Indian Dal & Yam Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Elephant Foot Yam Kootu. It’s a comforting, flavorful South Indian curry that my grandmother used to make, and it always reminds me of home. It might sound a little unusual, but trust me, this kootu is absolutely delicious and worth trying!

Why You’ll Love This Recipe

This Elephant Foot Yam Kootu is more than just a curry; it’s a taste of South Indian tradition. It’s a beautiful blend of earthy yam, creamy dal, and a fragrant spice blend. Plus, it’s surprisingly easy to make once you get the hang of prepping the yam. You’ll love how well it pairs with rice and a simple side dish. It’s a complete meal in itself!

Ingredients

Here’s what you’ll need to make this amazing kootu:

• 2 cup chopped elephant foot yam
• ⅓ cup tur dal (split pigeon peas) – about 150g
• 1 small gooseberry-sized tamarind ball
• ¼ tsp turmeric powder – about 1g
• Salt to taste
• 1 tbsp coriander seeds – about 10g
• 2 tsp Bengal gram (channa dal) – about 10g
• 4 red chillies
• ¼ cup grated coconut – about 30g
• 1 tsp raw rice – about 5g
• 1 tsp oil (for roasting spices)
• 1 tsp oil (for tempering)
• 1 tsp mustard seeds – about 5g
• 1 pinch hing (asafoetida) – about ¼ tsp
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Elephant Foot Yam: This is the star! It has a unique, slightly starchy texture. Important: Always wear gloves when handling it, as it can cause itching. We’ll talk more about that in the FAQs.
• Tur Dal: Also known as arhar dal, it’s a staple in South Indian cooking. It cooks up beautifully soft and adds a lovely creaminess to the kootu.
• Spice Levels: Traditionally, this kootu has a moderate spice level. Feel free to adjust the number of red chillies to your liking. My family prefers a milder version, so I usually use just 2-3.
• Tamarind: Tamarind adds a wonderful tanginess. Using a small ball and soaking it is the best way to get a good, flavorful extract. You can also use tamarind paste, about 1-2 tablespoons, if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel, wash, and chop the elephant foot yam into small, bite-sized pieces. Remember those gloves!
2. Next, let’s make the spice paste. Heat 1 tsp of oil in a pan and sauté the coriander seeds, channa dal, red chillies, and raw rice until they turn golden brown.
3. Add the grated coconut and fry briefly, just until it starts to lightly brown.
4. Let the mixture cool slightly, then grind it into a smooth paste using a little water. Set aside.
5. Now, pressure cook the tur dal with enough water until it’s soft and easily mashed. Usually 3-4 whistles on medium heat does the trick. Once cooked, mash the dal and set it aside.
6. Soak the tamarind in warm water for about 15 minutes. Then, extract the juice, discarding the pulp.
7. In a pot, cook the chopped yam in 1 cup of water with salt and turmeric powder until it’s about halfway cooked.
8. Add the tamarind juice to the yam and simmer until the yam is completely tender.
9. Stir in the ground spice paste into the cooked yam. Add the mashed dal and about ½ – ¾ cup of water. Simmer for another 5-7 minutes, or until all the flavors blend beautifully.
10. Finally, let’s do the tempering! Heat 1 tsp of oil in a small pan. Add the mustard seeds and let them splutter. Then, add the hing and curry leaves. Pour this fragrant tempering over the kootu.

Expert Tips

• Don’t skip the tempering – it really elevates the flavor of the kootu!
• Adjust the water according to your desired consistency. Some people like their kootu thicker, others prefer it a bit more soupy.
• Taste and adjust the salt and spice levels as needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegetarian, and easily vegan! Just ensure the oil you use is plant-based.
• Spice Level Adjustment: For a milder kootu, reduce the number of red chillies. For a spicier kick, add a few more!
• Festival Adaptations: This kootu is often made during Onam and Pongal in South India. It’s a traditional part of the festive feast.
• Using Different Types of Dal: While tur dal is traditional, you can experiment with moong dal (yellow split lentils) for a slightly different flavor.

Serving Suggestions

Serve this Elephant Foot Yam Kootu hot with steamed rice and a side of thogayal (a South Indian chutney). It’s also delicious with roti or appam. A simple papadum adds a nice crunch!

Storage Instructions

Leftover kootu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What is Elephant Foot Yam and is it safe to eat? Elephant Foot Yam (Suran) is a root vegetable popular in Indian cuisine. Yes, it’s perfectly safe to eat when cooked properly!
• How do I prevent itching while handling Elephant Foot Yam? Always wear gloves when peeling and chopping the yam. The sap can cause itching. Washing your hands thoroughly with soap and water after handling it, even with gloves, is also a good idea.
• Can I make this Kootu ahead of time? Yes, you can! The kootu actually tastes even better the next day as the flavors meld together.
• What is the best rice to serve with Kootu? A simple steamed white rice is perfect. You can also use brown rice or parboiled rice.
• Can I use coconut milk instead of grated coconut? Yes, you can! Use about ½ cup of coconut milk instead of the grated coconut. It will give the kootu a richer, creamier texture.

Enjoy making this delicious and authentic Elephant Foot Yam Kootu! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!