Purple Yam Yogurt Curry – Ratalu Shaak
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.
- 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)
In a deep mixing bowl, add in room temperature yogurt, water, and using a whisk well until no lumps remain. Set aside
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.