Elephant Yam kootu
Elephant Yam Kootu is a traditional South Indian dish. It is made with elephant yam, coconut milk, and simple spices. This dish is part of many Tamil and Kerala home-cooked meals. It is mildly spiced and has a creamy, comforting taste. Kootu means a thick stew made with vegetables and sometimes lentils. This version uses only yam and coconut milk, making it very light.
Elephant yam is a tropical root vegetable. It is also known as “suran” or “senai kizhangu” in Indian languages. It has a firm texture and a slightly earthy taste. When cooked, it becomes soft and absorbs flavours well. Elephant yam is used in many South Indian curries, fries, and stir-fries.
Why Make This Dish?
This kootu is simple to prepare and full of flavour. It uses very few ingredients, most of which are common in Indian kitchens. The dish is not too spicy, so it’s great for kids and adults alike. The combination of coconut milk and spices gives it a rich, soothing taste. It pairs perfectly with hot steamed rice and other side dishes like sambar, rasam, or papadam.
Preparation
The dish starts by peeling and chopping the yam into small cubes. The yam is then cooked in coconut milk with a little turmeric and salt. This step gives it a soft, flavourful base. Next, a simple tempering is made using coconut oil, mustard seeds, urad dal, shallots, curry leaves, and chilli flakes. This tempering is mixed into the cooked yam. The result is a thick, creamy curry with a gentle spice and rich aroma.
What Makes This Dish Special?
Elephant Yam Kootu stands out because of its unique taste and smooth texture. The use of shallots and coconut oil gives it a traditional South Indian flavour. The dish does not use heavy spices or masalas, keeping it light and digestible. It is perfect for days when you want a simple, homemade meal. It is also suitable for festive or fasting days when you avoid onion and garlic—just skip the shallots.
Serve Elephant Yam Kootu hot with plain rice. It can also be a side dish to accompany sambar or rasam. You can enjoy it for lunch or dinner. It is a comfort food that works well for both everyday meals and special occasions.
Check out our refreshing Vellarika Mor Kuzhambu — a cool, tangy South Indian comfort dish!
Elephant Yam kootu
Ingredients
- 500 g Elephant Yam peeled and cubed
- ¼ tsp turmeric powder
- 1 cup 250ml thin coconut milk
- 20-25 shallots
- 1 tsp urad dal
- I tsp mustard seeds
- 1 tsp chilli flakes adjust to taste
- 2 tbsp coconut oil
- A few curry leaves
- Salt
Instructions
- Peel and cut the elephant yam into small cubes.
- Rinse thoroughly in water to remove any starch.
- In a pot, add the cubed yam, turmeric powder, salt, and thin coconut milk to cover the yam.
- Stir occasionally to avoid curdling.
- Cook on medium heat until the yam is soft or mushy, depending on your preference (about 10–15 minutes).
- In a pan, heat the coconut oil.
- Add urad dal and fry until golden.
- Add mustard seeds, curry leaves and let them splutter.
- Add the shallots and sauté until they are soft and lightly golden.
- Add chilli flakes and salt. Fry for a few more seconds until the raw smell of the chilli flakes disappears.
- Add the cooked yam and mix until well combined.
- Let it simmer for 2 more minutes to blend the flavours. Adjust salt to taste.
- Turn off the flame and drizzle a little coconut oil on top. Garnish with a few fresh curry leaves.
- Serve hot with steamed rice or as a side dish to sambar, rasam, or any South Indian meal.
Frequently Asked Questions
Elephant Yam Kootu is a South Indian-style curry made with elephant yam, coconut milk, and a simple tempering of spices and shallots. It’s mildly spiced and served with rice.
Yes, you can substitute elephant yam with other yams or sweet potatoes, but the taste and texture will vary slightly.
Coconut milk adds richness and a unique flavour, but you can use water as an alternative if you prefer a lighter version.
Yes, traditionally some kootu recipes include moong dal or toor dal. Cook the dal separately and add it along with the yam for a protein boost.
Yes, elephant yam is rich in fibre, potassium, and antioxidants. It supports digestion and can be part of a healthy diet when cooked properly.
Coconut milk can curdle if cooked on high heat. Always simmer on low and stir gently to avoid curdling.
It stays fresh in the refrigerator for up to 2 days. Reheat gently on the stove before serving.
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