Ratalu Ki Chutney Recipe (Sweet Potato Chutney)
Description:
Ratalu Ki Chutney is a delightful, easy-to-make chutney that pairs wonderfully with dosa or idli. This recipe offers a fantastic way to incorporate sweet potato into your meals, providing a flavorful and nutritious addition to any Indian meal. With a perfect balance of spices and a tangy twist from tamarind, this chutney is an excellent accompaniment to both breakfast and dinner dishes.
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sweet Potato (Suran) | 150 grams (peeled and chopped) |
| Oil | 1 tablespoon |
| Coriander Powder (Dhania) | ½ tablespoon |
| Cumin Seeds (Jeera) | ½ tablespoon |
| Dried Red Chilies | 3 pieces |
| Tamarind Paste (Imli) | ½ tablespoon |
| Salt | To taste |
| Water | As required |
| For Tempering (Tadka) | |
| Oil | 1 tablespoon |
| Mustard Seeds (Rai) | ½ teaspoon |
| Asafoetida (Hing) | ¼ teaspoon |
| Curry Leaves (Kadhi Patta) | 5 leaves |
| Split Chickpeas (Chana Dal) | ½ tablespoon |
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Serves: 3-4
Instructions:
-
Pressure Cooking the Sweet Potato:
Begin by placing the peeled and chopped sweet potatoes (suran) in a pressure cooker. Add about ¼ cup of water and cook them for 2-3 whistles. Once the pressure settles naturally, open the cooker and set the cooked sweet potatoes aside. -
Roasting the Spices:
In a separate pan, dry roast the coriander seeds, cumin seeds, and dried red chilies for about 1 minute until aromatic. Remove from the pan and set aside to cool. -
Frying the Sweet Potatoes:
Heat 1 tablespoon of oil in the same pan and add the cooked sweet potatoes. Fry them on medium heat until they turn slightly golden and crispy. Set aside. -
Grinding the Chutney:
Once the sweet potatoes have cooled slightly, transfer them to a mixer or grinder. Add the roasted coriander, cumin, dried chilies, tamarind paste, and salt to the grinder. Add a little water to help the grinding process and blend it into a smooth chutney. Taste and adjust salt or tamarind as needed. Transfer the chutney into a bowl. -
Tempering (Tadka):
In a small tempering pan, heat 1 tablespoon of oil. Add mustard seeds and allow them to splutter. Add the asafoetida, curry leaves, and split chickpeas (chana dal). Fry for about 15 seconds until the chickpeas turn light golden and the curry leaves crisp up. -
Combining:
Pour the prepared tempering over the chutney and mix well. The chutney is now ready to serve!
Serving Suggestions:
- Serving Pairings: This sweet potato chutney pairs beautifully with idli, dosa, or rice. It can also be served as a side dish with keerai sambar or beetroot thoran for a complete meal.
- Ideal Accompaniments: For a hearty meal, enjoy this chutney with ghee-roasted dosa or soft idlis. The tangy and slightly spicy chutney enhances the flavors of these South Indian staples.
Tips for Best Results:
- Adjust Spices: If you prefer a spicier chutney, feel free to add more dried red chilies or a pinch of black pepper.
- Consistency: If you like your chutney thicker, reduce the amount of water used while grinding. For a smoother texture, add more water until you reach your desired consistency.
- Vegan Option: Use coconut oil or any other vegetable oil for a vegan-friendly version.
This Ratalu Ki Chutney recipe brings together the goodness of sweet potatoes and aromatic spices, making it a unique and flavorful side dish. The combination of tamarind, cumin, and coriander adds a delightful tangy and earthy flavor to the chutney, which can be enjoyed by the whole family. Whether served with traditional idli or dosa, or paired with rice, this chutney is sure to make any meal a little more special. Enjoy this easy-to-make chutney and elevate your next Indian meal!
