Ratalu Ki Chutney Recipe - Yam Chutney Recipe
A vegetarian Indian recipe with elephant yam (suran/senai/ratalu) - peeled and diced, sunflower oil, coriander (dhania) seeds. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
15 steps- 1
To begin making the Ratalu Ki Chutney Recipe, firstly add yam in the pressure cooker with 1/4 cup water and cook till the cooker releases 2 to 3 whistles
water - as required - 2
Once cooked, open the cooker and keep aside
- 3
In a heavy bottomed pan, dry roast coriander seeds, cumin seeds, dry red chilli for about a minute and keep it aside
coriander (dhania) seeds(1/2 tablespoon)cumin seeds (jeera)(1/2 tablespoon)dry red chilli(3)mustard seeds(1/2 tablespoon) - 4
Heat oil in the same pan and add yam
- 5
Saute the yam till it changes its colour and keep it aside
- 6
Add fried yam along with dry roasted coriander seeds, cumin seeds and dry red chilli in a mixer grinder
coriander (dhania) seeds(1/2 tablespoon)cumin seeds (jeera)(1/2 tablespoon)dry red chilli(3)mustard seeds(1/2 tablespoon) - 7
Add salt to taste and tamarind pulp in the jar and grind it to a smooth paste
tamarind paste(1/2 tablespoon)salt - to taste - 8
Take out the Ratalu Ki Chutney in a small bowl
- 9
The next step is to prepare the tempering for Ratalu Ki Chutney
- 10
Heat oil in a tadka pan and add mustard seeds and asafoetida
coriander (dhania) seeds(1/2 tablespoon)cumin seeds (jeera)(1/2 tablespoon)mustard seeds(1/2 tablespoon)asafoetida (hing)(1/4 teaspoon) - 11
Allow the seeds to crackle
coriander (dhania) seeds(1/2 tablespoon)cumin seeds (jeera)(1/2 tablespoon)mustard seeds(1/2 tablespoon) - 12
After 30 seconds, add the chana dal and curry leaves
curry leaves(5)chana dal (bengal gram dal)(1/2 tablespoon) - 13
Let it roast for another 15 seconds, switch off the heat and pour it over the Ratalu Ki Chutney
- 14
Serve Ratalu Ki Chutney along with your everyday meal of Keerai Sambar, Steamed Rice and Beetroot Thoran
- 15
You can also serve this Chutney with Dosa/Idli for your breakfast
Rate this recipe
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Ratalu Ki Chutney Recipe - Yam Chutney Recipe
A vegetarian Indian recipe with elephant yam (suran/senai/ratalu) - peeled and diced, sunflower oil, coriander (dhania) seeds. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
15 steps- 1
To begin making the Ratalu Ki Chutney Recipe, firstly add yam in the pressure cooker with 1/4 cup water and cook till the cooker releases 2 to 3 whistles
water - as required - 2
Once cooked, open the cooker and keep aside
- 3
In a heavy bottomed pan, dry roast coriander seeds, cumin seeds, dry red chilli for about a minute and keep it aside
coriander (dhania) seeds(1/2 tablespoon)cumin seeds (jeera)(1/2 tablespoon)dry red chilli(3)mustard seeds(1/2 tablespoon) - 4
Heat oil in the same pan and add yam
- 5
Saute the yam till it changes its colour and keep it aside
- 6
Add fried yam along with dry roasted coriander seeds, cumin seeds and dry red chilli in a mixer grinder
coriander (dhania) seeds(1/2 tablespoon)cumin seeds (jeera)(1/2 tablespoon)dry red chilli(3)mustard seeds(1/2 tablespoon) - 7
Add salt to taste and tamarind pulp in the jar and grind it to a smooth paste
tamarind paste(1/2 tablespoon)salt - to taste - 8
Take out the Ratalu Ki Chutney in a small bowl
- 9
The next step is to prepare the tempering for Ratalu Ki Chutney
- 10
Heat oil in a tadka pan and add mustard seeds and asafoetida
coriander (dhania) seeds(1/2 tablespoon)cumin seeds (jeera)(1/2 tablespoon)mustard seeds(1/2 tablespoon)asafoetida (hing)(1/4 teaspoon) - 11
Allow the seeds to crackle
coriander (dhania) seeds(1/2 tablespoon)cumin seeds (jeera)(1/2 tablespoon)mustard seeds(1/2 tablespoon) - 12
After 30 seconds, add the chana dal and curry leaves
curry leaves(5)chana dal (bengal gram dal)(1/2 tablespoon) - 13
Let it roast for another 15 seconds, switch off the heat and pour it over the Ratalu Ki Chutney
- 14
Serve Ratalu Ki Chutney along with your everyday meal of Keerai Sambar, Steamed Rice and Beetroot Thoran
- 15
You can also serve this Chutney with Dosa/Idli for your breakfast
Rate this recipe
