Fast Curries
This Purple Yam Yogurt Curry – Ratalu Shaak is savory and makes a for a irresistible, filling, and flavorful side dish. The sweetness of the yam and the flavor of the curry may likely might conquer some hearts. It is relevantly easy and quick to put together.
What is Purple Yam?
Purple yam is a tuberous root vegetable called Dioscorea alata, or ube with its origins in the Asian tropics. Purple yam is probably one of the most-versatile vegetables, and tends to have a moister texture than sweet potatoes. It is very popular in the Philippines. In India, Maharashtrian’s make stir fried chips using purple yams and Gujarati’s make curries.
I have used the frozen kind found in the freezer (Deep Brand) in the Indian grocery store. It is convenient and easy to use.
You can use fresh too. If using fresh peel and chop it into ½ inch cubes.
How do I make Purple Yam Yogurt Curry – Ratalu Shaak?
Prep:
First, in a deep mixing bowl, add in yogurt, water, and using a whisk well until no lumps remain.
Cook:
When you are ready to cook, place a deep wok or a deep pan on medium-heat. Further add oil to the pan. When the oil is hot, add in cumin seeds. When the cumin seeds splutter add in curry leaves. Let it sauté for a minute.
Further add in frozen yam, salt, and stir.
Let it cook on medium heat for 10 to 12 minutes with the lid on.
Moreover, stir intermittently to prevent the yam from sticking to the pan. Once 10 minutes are up or until the yam is soft and cooked lower the heat from medium to low. Furthermore, add in red chili powder, turmeric, and stir well. Then add in yogurt and water mix and stir continuously until the curry comes to a boil. Do not cover the pan. Stirring continually is key to prevent the yogurt from curdling. Once the curry comes to a boil turn the heat off, transfer to a bowl.
Finally enjoy with steamed rice or roti.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think. Follow us on Instagram @Fastcurries and Facebook @Fastcurries
Moreover, try some of our other recipes:
Gujarati Kadhi – Yogurt Chickpea Flour Curry
Dahi Wali Bhindi – Okra Yogurt Curry
Bharwa Aloo Baingan – Instant Pot Gujarati Eggplant Curry
Paneer Pav Bhaji – Instant Pot Pav Bhaji with Paneer
Moreover, try some of our other air fryer recipes
Purple Yam Yogurt Curry – Ratalu Shaak
Ingredients
- 12 oz frozen purple yam bag (frozen ratalu, no need to thaw)
- 1/2 cup yogurt, plain (room temperature)
- 1 and 1/2 cups water
- 1 tsp cumin seeds (jeera)
- 6 curry leaves
- 1 tsp salt
- 1/2 tsp ground turmeric (haldi)
- 3/4 tsp red chili powder (cayenne pepper)
Instructions
Prep
- In a deep mixing bowl, add in room temperature yogurt, water, and using a whisk well until no lumps remain. Set aside
Cook
- Place a deep wok and deep pan on medium-heat. Further add oil to the pan. When the oil is hot, add in cumin seeds. When the cumin seeds splutter add in curry leaves. Let it sauté for a minute.
- Further add in frozen yam, salt, and stir. Let it cook on medium heat for 10 to 12 minutes with the lid on. Moreover, stir intermittently to prevent the yam from sticking to the pan. Once 10 minutes are up or until the yam is soft and cooked lower the heat from medium to low.
- Add in red chili powder, turmeric, and stir well. Then add in yogurt and water mix and stir continuously until the curry comes to a boil. Stirring continually is key to prevent the yogurt from curdling. Once the curry comes to a boil turn the heat off, transfer to a bowl. Finally enjoy with steamed rice or roti.
