Ratalu or purple yam is also called Kand/Jamikand in India. It is a starchy tuber used in making savoury dishes and is very rich in Vitamin C, Potassium and phytonutrients. It boosts iron absorption too. Bangkok has plenty of root vegetables, but mostly we don’t know what it is used for, or how to use it in daily cooking.
The recipe below is a simple chaat, a snack, that can also double up as a salad !!
- Purple Yam
- Oil for frying
- Thick tamarind pulp 1/2 cup
- Red chilli 1 1/2 tsp
- Salt to taste
- Black Onion seeds or Kalonji 1 tsp
Preparation Method :
- Take the Yam and wash thoroughly under running water. Pat dry. Apply some oils on ur palms or use gloves and peel the root vegetable. Do not wash again or it will become sticky and lacy. Cut this into bite size chunks. I had about 500 gms of clean chunks.
- Take a wok with oil for frying on high flame. In batches fry the yam, until cooked thoroughly and soft to touch. It takes about 6-8 mins. Try to avoid touching the raw yam with bare hands.
- In a pressure cooker, take a few drops of oil on medium flame. To this add black onion seeds, red chilli powder, salt to taste and tamarind pulp. Stir and pour about 3 cups of water to this. Tip in the fried yam. And allow to cook for 2 whistles. If cooking in wok, cover and allow to simmer, stirring occasionally until most of the water evaporates or gets absorbed by the yam.
- Cool to room temperature and taste check.
- I served it along with pickled julienne of carrot, raddish, onion and tomatoes. Sprinkle some fresh green corriander and enjoy it as a a salad or a meal !
I served it along with pickled julienne of carrot, raddish, onion and tomatoes. Sprinkle some fresh green coriander and enjoy it as a salad or a meal!