Thuppa genasu Melara/ Greater Yam kayi Huli :

Dioscorea alata is a tuberous root vegetable, is a species of Yam. Under which, we can find 2 varieties of Yam. One is Purple Yam, and the other one is White Yam.

Today, we are going to see white Yam. It does not itch but, you can feel the sliminess during cooking. Once it is fully cooked, pieces become firm, and slime vanishes.

White Yam has many names like Greater Yam (English), Kachil (Malayalam), Rasavalli kilangu /Vettrilaivali khizangu (Tamil), Thuppa Genasu( Kannada) or Toona or Soona kerungu ( In Tulu)

It is straightforward to use, it doesn’t itch and can be included in our day to day cooking.

Some White kachils have purple colour, at the outer surface, just below the skin. Some have only white colour. Both tastes the same.

I like the yam family in our traditional curries; one such curry is Melara. You can see the description of Melara in this post.

Now we would move towards the recipe –


White Kachil – 500 grams

Green chillies – 2


Grated fresh coconut – from ½ to ¾ coconut 

Thick buttermilk – 1 serving spoon

Coconut oil – 2 tsp

Mustard – 1 tsp

Red chilli -1

Curry leaves – 1 string


-Peel the kachil, make a little bigger chunks, Wash, drain and keep aside.

-Take a cooker; Cook for two whistles, with just enough water to immerse by adding salt, slit green chillies.

-Make a fine paste of freshly grated coconut. When veggie cooks, add this ground masala, adjust the consistency and boil for 2 minutes.

-Add buttermilk or beaten curd, and when it starts to boil, switch off.

-Prepare seasoning, heat oil, splutter mustard, add red chilli and curry leaves, fry and pour over Melara.  


Gujje Huli menasu / Tender jackfruit curry:

In our region, Raw jackfruit curry relished in every possible way and every possible stage of its growth. Huli Menasu is nothing but tamarind and dried chillies. The speciality of this sambar is no frying or roasting the masala. It is no fuss masala but, the flavour is unthinkable. It is an experience by itself. It is one of our family favourites, and today, sharing it with you all.

I have many raw jackfruit recipes in my blog, including “how to chop” the young jackfruit for beginners.

To get an authentic taste, one should use coconut oil and fresh grated coconut for this curry.

Now we will see the recipe part.


Raw jackfruit cubes – 1 bowl


Red chilli powder – 1 teaspoon

Fresh coconut – 1 bowl

Red Byadagi chillies – 3 to 5

Tamarind – gooseberry size

Turmeric powder – ½ teaspoon

For seasoning:

Coconut oil – 1 tablespoon

Mustard – 1 teaspoon

Red chilli – 1

Curry leaves – 2 springs

Garlic – 10 cloves (crushed)


-Cook Raw jackfruit pieces in a sufficient amount of water. Add salt and red chilli powder, turmeric as well.

-In the meantime, grind smooth masala by putting coconut, tamarind, red chillies.

-When jack pieces are soft/ cooked, add ground masala, adjust the consistency and boil.

-When the mixture boils nicely, switch off the gas.

-Prepare seasoning, heat oil, splutter mustard, add garlic, red chilli, curry leaves.

-When garlic becomes deep brown, add the seasoning over boiled gravy.

-Keep this closed for a while before serving to absorb all the flavours.

-Serve with hot rice.