Blog : How to make Yam Ratalu

Yams are often mistakenly called sweet potatoes, but these are two different vegetables. A yam is the tuber of a tropical vine that can grow over 7 feet long and is cultivated for the consumption of its starch in tropical regions, especially in Latin America, Africa and Australia. The skin of a yam looks kind of like a tree bark and are white from the inside.

Yams are mostly grown in Africa and are exported all around the world. The plant takes about 14 weeks to mature and is harvested when the top of the plant start to turn yellow. Harvesting usually starts in autumn and the yams are extracted from the soil and are ready to be cooked. Yams are toxic when eaten raw, but once it is cooked it is perfectly safe to eat. Yams are a high source of protein, fiber, potassium, and antioxidants. Yams are linked to various health benefits and may boost brain health and reduce inflammation. Yams can be cooked and baked in many different ways. You may choose to make yam fries, add it to pies, or serve as the main course.

I will be sharing one of the easiest recipes of how to cook yam today. You will need 350 grams of yam, 200 grams of green onion, half cup cooking oil of your choice, 1 teaspoon cumin seeds, 1 tablespoon coriander powder, 1 tablespoon red chili powder, teaspoon turmeric powder, 1 teaspoon salt, and two green chilies.

First off, wash all the vegetables and chop the green onions and yam into small, adequate pieces. Heat the oil in a pan on medium heat and add the cumin seeds and green onions. Let it cook for four minutes and then add the yam and all the spices. Use a wooden spatula to mix the vegetable so that both sides turn a crispy golden brown. If you want the yam to be on the softer side, add a half cup of water and cover the pan with a lid and let the water evaporate. After 7 8 minutes, the yam is ready. Take out the yam on to a plate and garnish with coriander. Serve hot with pita-bread or roti with olives and lettuce.

Try it out and let me know in the comments how it goes.