Purple Yam/ Kand (as locally known) is a root vegetable known for its “Healthy Starch”! Purple Yams are just like our FAVORITE Potatoes, just a lot healthier! These are great to replace your potatoes for a while (winters), especially if you’re cutting out on potatoes due to weight gain or health concerns! This Recipe is a CRAZY amalgamation of our Traditional and Basic Fasting Food Sabudana Khichdi along with Purple Yam Cake! Give your Plain Sabudana Khichdi an Actual Twist by just pairing it with this Purple Yam Cake – You’ll FLIP over how cool it tastes. Pair it with a nice Glass of Nimbu Pani or Curd/ Yogurt if required!
Ingredients
- 1 Purple Yam (Kand)
- 1 Cup – Sabudana (Sago) (Soaked)
- 2 Potatoes
- 10-12 Roasted Peanuts
- 2-3 Green Chillies (Chopped)
- 1 Tbsp Green Chilli Paste
- 3 Tbsp Lemon Juice
- 2 Tbsp Sugar
- 1 Tsp Jeera
- 2 Tbsp Ghee
- Salt, Black Salt, Chaat Masala
- Coriander
Preparation
Prep: 15 minutes
Cooking: 20 minutes
- Pressure Cook the Kand (Yam) for 2 whistles. Peel and grate it on a plate.
- Add salt, 1 tbsp Lemon Juice, Green Chillies, Salt, Black Salt & Chaat Masala. Add Coriander & mix well.
- Grease a baking tray, press the kand mixture on the tray & bake for 15 minutes at 150-170 degrees.
- Meanwhile in a pan, add Ghee, Jeera and chopped Potatoes.
- Add Salt, Green Chilli Paste, roughly crushed Peanuts & let it cook.
- Once the potatoes are soft, add the sabudana and mix well.
- Add 2 tbsp Lemon Juice, 1-2 tbsp Sugar & Coriander & mix well for about 1-2 minutes.
- Remove the Baking Tray from the Oven & de-mould it on a plate.
- Layer it with the Sabudana Khichdi and serve hot.
- You can make mini ones as well, making the shape and placing it on a parchment paper to bake.
- Serve with Peanut Chutney/ Coriander Chutney.
