Purple Yam is a root vegetable. It is also known as “Kandh” in Hindi and “Konfal” in Marathi. Don’t go by its looks on the outside, it has the prettiest hue on the inside.
Similar, to how we discount the genuinely good-hearted people just because of their rough exterior, I insist on not ignoring this tuber because of its outside appearance.
(I can get philosophical at times)
Besides having a host of nutritional benefits, it has a nutty and earthy taste with a slightly sweet hint. These tubers are quite popularly seen in the markets during the months of December to January and we all know that it is best to eat them while in season, so let us learn to make a ready in a jiffy purple yam chaat.
This chaat like all chaats is a taste bomb and really elevates this root vegetable to nutritious yet super delicious street food, but made in your own kitchens.
So, let’s learn how to make purple yam chaat
Purple Yam Chaat (Kandh Chaat)
Ingredients :
- 2 cups of boiled and diced purple yam
- 1 tbsp tamarind chutney
- 1 tsp red chilli flakes
- ½ tsp black pepper powder
- ½ tsp roasted jeera (cumin) powder
- Finely chopped coriander to sprinkle
- Salt to taste
Method :
- Scrub and wash the purple yam thoroughly to rinse off all the mud.
- Cut it into halves and pressure cook it just for one whistle. It doesn’t take long to steam this vegetable.
- Once cooker is cooled. Remove the cooked yam, peel it and cut it into dices (small cubes)
- Now in a mixing bowl places these yam cubes and add the rest of the ingredients.
- Give it a nice mix till well coated with the spices and tamarind chutney, sprinkle the chaat with finely chopped coriander and serve.
Tip : To save the time taken to scrub the veggie, you can remove and discard the peel, give the vegetable a rinse, before dicing it into cubes and later steam for 15-20 minutes in a steamer.
