Overview
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Servings: 4
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
This flavorful Ratalu Ki Chutney, or yam chutney, combines the earthy taste of suran (Indian yam) with aromatic spices like cumin, coriander, and dry red chilies. Enhanced with tamarind paste for a tangy kick and tempered with classic South Indian seasonings, this chutney pairs wonderfully with rice, sambar, and a variety of South Indian dishes like idli and dosa.
Ingredients
| Ingredient | Quantity |
|---|---|
| Suran (yam), peeled & chopped | 150 grams |
| Oil | 2 tbsp (divided) |
| Coriander powder | 1/2 tbsp |
| Cumin seeds | 1/2 tbsp |
| Dry red chilies | 3 |
| Tamarind paste | 1/2 tbsp |
| Salt | As needed |
| Water | As needed |
| Mustard seeds | 1/2 tbsp |
| Asafoetida (hing) | 1/4 tsp |
| Curry leaves | 5 leaves |
| Chana dal (split chickpeas) | 1/2 tbsp |
Instructions
Preparing the Suran (Yam)
- In a pressure cooker, add the chopped suran (yam) along with 1/4 cup water. Cook for 2 to 3 whistles, then allow the pressure to release naturally.
- Once the pressure has released, open the cooker and set the suran aside to cool slightly.
Roasting the Spices
- In a pan over medium heat, add coriander powder, cumin seeds, and dry red chilies.
- Dry-roast the spices for about 1 minute until they release their aroma, then transfer to a plate and set aside.
Cooking the Suran
- In the same pan, add 1 tbsp of oil and heat over medium flame.
- Add the boiled suran and sauté until it turns golden and slightly crisp on the outside. Remove from the pan and set aside to cool.
Grinding the Chutney
- In a mixer grinder, add the sautéed suran along with the roasted coriander, cumin, and red chilies. Grind to a coarse consistency.
- Add salt and tamarind paste to the mixture, then grind again to blend everything well.
- Transfer the ground chutney to a bowl.
Tempering the Chutney
- In a small tempering pan, heat the remaining 1 tbsp of oil over medium heat.
- Add mustard seeds and let them splutter. Then, add the asafoetida, followed by chana dal and curry leaves.
- Sauté for about 15 seconds until the chana dal turns light golden.
- Pour this tempering mixture over the chutney and stir to combine.
Serving Suggestions
Serve the Ratalu Ki Chutney as a flavorful side with keerai sambar and rice, or enjoy it as a dip with South Indian favorites like idli or ghee roast dosa. This chutney also makes a great accompaniment for beetroot thoran and other simple vegetable dishes.
Enjoy this versatile and delicious chutney, packed with flavor and traditional Indian spices, as part of a delightful meal.