Ratalu Ki Chutney – Yam Chutney Recipe
Ratalu Ki Chutney, also known as Yam Chutney, is a flavorful and tangy Indian condiment made from the elephant yam (also called suran, senai, or ratalu). This chutney pairs perfectly with a variety of dishes, adding a unique blend of textures and spices that elevate any meal. Rich in flavor and nutrients, it makes a fantastic side dish, especially when served alongside South Indian delicacies such as dosa, idli, or sambar. The combination of sautéed yam, roasted spices, and a tangy tamarind base makes this chutney a delightful accompaniment to both vegetarian and non-vegetarian meals.
Ingredients for Ratalu Ki Chutney
| Ingredient | Quantity |
|---|---|
| Elephant yam (Suran/Senai/Ratalu) | 150 grams (peeled and diced) |
| Sunflower Oil | 1 tablespoon |
| Coriander Seeds (Dhania) | 1/2 tablespoon |
| Cumin Seeds (Jeera) | 1/2 tablespoon |
| Dry Red Chilli | 3 |
| Tamarind Paste | 1/2 tablespoon |
| Salt | To taste |
| Water | As required |
| Sunflower Oil (for tempering) | 1 tablespoon |
| Mustard Seeds | 1/2 tablespoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry Leaves | 5 leaves |
| Chana Dal (Bengal Gram Dal) | 1/2 tablespoon |
Preparation Time
- 15 minutes
Cooking Time
- 25 minutes
Total Time
- 40 minutes
Servings
- 4 servings
Cuisine
- Indian
Course
- Side Dish
Diet
- Vegetarian
Instructions to Prepare Ratalu Ki Chutney
-
Cook the Yam:
Begin by adding the diced elephant yam (ratalu) into a pressure cooker with 1/4 cup of water. Cook the yam until the cooker releases 2 to 3 whistles. Once done, turn off the heat and allow the cooker to cool. Open the lid and set the cooked yam aside. -
-
Roast the Spices:
In a heavy-bottomed pan, dry roast the coriander seeds, cumin seeds, and dry red chilies for about one minute. Once roasted, remove them from the pan and set them aside. -
Sauté the Yam:
In the same pan, heat 1 tablespoon of sunflower oil. Add the cooked yam pieces and sauté them until they change color and become lightly browned. Once done, remove the sautéed yam from the pan and set it aside. -
Grind the Chutney:
In a mixer grinder, combine the sautéed yam, roasted coriander seeds, cumin seeds, and dry red chilies. Add salt to taste and tamarind paste. Grind everything together into a smooth paste. Transfer the chutney into a small bowl. -
Prepare the Tempering:
In a small tempering pan (tadka pan), heat 1 tablespoon of sunflower oil. Add mustard seeds and asafoetida (hing). Allow the mustard seeds to crackle and pop. After 30 seconds, add the chana dal and curry leaves. Let them roast for another 15 seconds. -
Assemble the Chutney:
Switch off the heat and immediately pour the tempering over the prepared yam chutney. Mix well to combine the flavors. -
Serve:
Your Ratalu Ki Chutney is now ready! Serve it alongside your everyday meal of Keerai Sambar, Steamed Rice, and Beetroot Thoran for a delightful South Indian feast. Alternatively, enjoy this chutney with Dosa or Idli for a delicious breakfast.
Tips for the Best Ratalu Ki Chutney
- Consistency: If the chutney is too thick, you can add a little water to adjust the consistency according to your preference.
- Tanginess: The tamarind paste adds a lovely tang to this chutney. If you prefer a milder flavor, reduce the amount of tamarind.
- Spice Level: Adjust the number of dry red chilies based on your spice tolerance. You can add more for a spicier chutney or reduce them for a milder flavor.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 90 kcal |
| Protein | 1.5 g |
| Carbohydrates | 18 g |
| Fiber | 4 g |
| Fat | 2.5 g |
| Sodium | 100 mg |
Ratalu Ki Chutney is a delightful combination of earthy yam and fragrant spices, making it a unique addition to your meal. This chutney pairs beautifully with rice, sambar, dosas, or even as a spread for your sandwiches. It’s simple to make, yet full of flavor, offering a perfect balance of tang, spice, and crunch. This chutney can be prepared in under 40 minutes, making it an ideal side dish for a quick weekday meal or a festive occasion.
Enjoy the rich, earthy taste of ratalu (elephant yam) in this traditional South Indian chutney that will add an extra burst of flavor to your table.
