Ratalu aka Garadu and Kand (Purple Violet Yam) is kind of an exotic root vegetable. Ratalu is very popular where I grew up. Many delicious recipes are prepared using this unique, natural color Yam. Be it fritters, Sheera or Sabji, all taste amazing!
When my sister-in-law started preparing this recipe, I wasn’t much interested in it at all as I was pretty young as well probably to understand the recipe. But when I started cooking food on my own, I started digging into many traditional recipes which I can’t find anywhere in the world but in my home kitchen only. Bharatiyu recipe is one of them. The name sounds so unfamiliar, strange to you but once you start preparing this recipe, you will make it again and again. If you can’t find Purple yam, try with Beet, Potato, Sweet Potato or similar root vegetable. One time, I tried with some colorful potatoes I found from farmer’s market. So just use your creativity and make something magical with your own twist.
Another key ingredient in this recipe is coconut. I would prefer fresh coconut but if you don’t have time, use frozen or even dry coconut will work. I am lucky enough to get young tender coconut these days and love to prepare this recipe when I have fresh Yam and fresh coconut. It makes a big difference in taste and the texture.
Watch the video below for the full recipe steps.
Now, the next thing I would like to discuss about is steamer. I frequently get the question about the steamer I use. I am using the classic steamer for almost 20 years now and I am afraid, its going to go bad sooner or later…and so I just recently bought the similar one. If you are like me who eats lot of steamed food, its worth investing in good steamer for healthy lifestyle. Since I get the query a lot, here is the link to the steamer, similar to the one I use. I buy from India as it is cheaper for me to get from there. But if you can’t find locally, try from the link provided. Or simply click on the image below to learn more about the steamer.
- Oil 1 Tablespoon (For sauteing the masala mixture)
- Cooking spray 3 Dash (To grease the tray, if needed)
- Purple yam 12-13 slices (Ratalu or aka Garuda)
- Shredded coconut/Coconut flakes 3/4-1/2 Cup (12-18 tbs)
- Ground peanuts/Ground almonds 1/4 Cup (4 tbs)
- Sesame seeds 1 Tablespoon
- Golden raisins 1/4 Cup (4 tbs), chopped
- Coriander cumin powder 1 Teaspoon
- Turmeric powder 1/8 Teaspoon
- Red chili powder 1 Teaspoon or as per taste
- Garam masala 1/2 Teaspoon , optional
- Salt To Taste
- Brown sugar 1 Tablespoon (or to taste)
- Garlic Garlic paste 1 Teaspoon
- Cilantro 4 Tablespoon , chopped finely
- Fresh lemon juice 1 Tablespoon
Peel, clean and slice the Ratalu, keep aside.
Grate coconut if using the fresh one, keep aside.
Follow the procedure below if you are not fast enough to add ingredients in the pan as the mixture shouldn't burn. I usually mix all stuffing ingredients and roast with little oil. Or follow the video instructions if you decide to roast ingredients by adding into pan at a time.
In a bowl, with the shredded coconut add the ground peanuts, sesame seeds and chopped golden raisins.
Add the coriander powder, cumin powder, turmeric powder, red chili powder, garam masala and salt.
To the added ingredients, add brown sugar, garlic paste, ginger paste, finely chopped fresh cilantro and a couple of tablespoons of juice squeezed out of a fresh lemon as well. Use a spoon to mix to combine all the ingredients well.
Heat a pan with a couple of tablespoons of oil, add the prepared masala mixture and saute it on a medium heat for about 2 to 3 minutes. Take the mixture off from the stove and let it cool.
Prepare the steamer on the stove, by filling the base of the steamer with water and keeping it to boil. Use a cooking spray to grease the pan/tray that will go into the steamer.
Take the lightly greased tray/pan, arrange the potato slices and purple yam slices at the bottom. Spoon a little of the masala mixture on top of it to form another layer.
Again lay the top of the masala mixture with another layer of potato purple yam slices, followed by a layer of the prepared masala mixture. Finish the layering with all the left over slices of purple yam.
Carefully place the pan inside the steamer and let it steam for about 15 to 20 minutes at high heat. After 20 minutes check if the potatoes and the yam are well cooked.
Once well cooked, take the pan out of the steamer and the dish is ready to serve.
Serve as an appetizer at any time during the day.
1. A steamer