Ratalu Nawabi Style / Yam cooked in Nawabi Style

Yam has many names, types, faces and places that it comes from. None of its shapes is attractive and it also has a rather peculiar style of cooking. What yam has been blessed with is the amazing number of ways it be cooked and the amazing dishes that can be conjured with it. The idea to cook this one came from headstrong drive in me to just go and do it. I mean, I have been considering yam as one of the tough cooking stuff, so I took it head on and peel chop flame cook = slurp !!

….need to know (food details)

  • Number of people served : 3 to 4 for a wholesome meal
  • Preparation time : 30 minutes to get a sumptuous meal

….and we need (ingredients)

  • Yam (Ratalu) 250 gms to 300 gms : Yam is a tuber and is harvested as a root. It has a distinct starchy taste and a very earthy fragrance. Yam is very high in Vitamin C & B and hence makes the bones strong, fights cold, is anti aging and enhances our immunity as well.
  • Curd 150 gms, it’ll be around 1 cup : Curd marinades and brings the sour and cheesy taste to the dish. A natural antacid, curd is loaded with calcium, potassium, vitamin B12 etc. and settles your stomach very well in summer luncheons.
  • Dry Mint, crushed 1/3rd teaspoon : Mint has a strong, pungent yet pleasant fragrance. Mint is a great appetizer, treats nausea, inflammation and is extremely re-invigorating.
  • Heeng, any clarified asafoetida, 1 pinch : Heeng has a pungent garlicky fragrance and gets breathing and blood sugar in control. 
  • Cumin seeds, 1/3rd teaspoon : Cumin has thymol which aids digestion, is anti viral and anti bacterial, is good for skin, sugar and respiratory system. It adds a nutty essence to the dish.
  • Turmeric powder, 1/3rd teaspoon : Orange, pungent and bitter spice, turmeric is added to the dish here due to its strong antioxidant properties.
  • Coriander, chopped, 1/2 teaspoon : Coriander provides the garnish to the dish and takes off any unwanted smell. Coriander is also a great digestive and also aids in the digestive and blood system of our body. The sweet coriander is one of the most popular garnish across fat cooked dishes. I pluck the whole plant from my garden since roots give the best flavor in the coriander plant.
  • Ginger paste, 1/2 teaspoon : Unmistakably earthy, the ginger adds the heat quotient in the dish. The gingerol in ginger is a strong anti nausea and anti inflammatory agent.
  • Garam Masala, 1/2 teaspoon : The ever popular Indian concoction of spices helps in weight loss, pain fight, immunity boost etc. True to its name, it’s hot and powerful. Imagine being the blend of around 10 powerful spice essence.
  • Green Chilli, 1 : Most indian dishes need some tingling of your senses and green chillies are best and healthiest way of doing so. Chilies are great for your eyesight and skin too.
  • Ghee (or any saturated fat), 1/4th cup : Unlike popular belief, ghee actually helps in weight loss. It is also a great soluble of most vegetables and strengthens bones doing so. We use ghee here for cooking for its great buttery essence.
  • Oil (preferably mustard), 1/2 cup for deep-frying the yam : Mustard has that tardy pungency which enhances the flavor of the dish. In many cases, mustard oil is an anti inflammatory, cardiac healthy, antibacterial and antifungal oil which is great for hair and skin.
  • Salt : Mr. Variable, always as per taste.

….time to cook ‘n roll (preparing instructions)

  • Peel the ratalu and dice it into small semi circles. Thicker than a potato chip but not more than 1 cm in thickness.
  • Heat the oil in a skillet and fry the slices well till their stickiness goes away. ** This is a very critical step in cooking any type of yam. Take off the flame once done.
  • Now in a separate pan heat the ghee till it is hot and molten. Add the cumin seeds in it and stir till it crackles.
  • Add the heeng powder and mix well. Now carefully add the ginger paste (so as not to make it sputter and burn you). Mix all well and saute on medium flame for 2 minutes.
  • Now in this pan, add the garam masala, turmeric powder, green chilli and mint powder. Stir mix well and saute for 1 minute.
  • To this add the curd and simmer cook for 5 minutes further till the rawness from the spices and the curd is gone.
  • Add yam, salt (I added 1/4th teaspoon of salt in this) and cook for 10 minutes. Dim the flame and simmer for 5 minutes further covered with a lid.
  • Take off the flame and garnish with chopped coriander and serve joyfully.

Storage : Refrigeration up to 5 days wont spoil the dish, but then why over cook so much?

Missing Something ? : All I can think of appending is probably allowing some lemon zest to the dish. +/- nothing in this please. You can always maximise the secret ingredient in any dish i.e. LOVE.

12 thoughts on “Ratalu Nawabi Style / Yam cooked in Nawabi Style

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