Day 85. Ratalu Purple yams are a Southeast Asian tuber often confused with purple sweet potatoes. They are known as Ube in the Philippines, where they are used to make sweet confections, ice cream, and cakes. In India, they are known as Kand or Indian Purple yam, and are used in savory vegetable dishes. In Tamil They are called Rasavalli Kizhangu. The starchy purple root vegetables are botanically classified as Dioscorea alata and are sometimes referred to as Violet yams or Water yams. The rough skins are brownish-gray and can be covered in small rootlets. The flesh is bright lavender and has a slimy texture like taro and is very starchy. Ratalu Purple yam has a slightly sweet, nutty flavor.
Ratalu Purple yams are native to Indonesia, though their specific origin is unknown. They are grown and cultivated in a region that ranges from India through Myanmar and Vietnam to Malaysia, Indonesia and the Philippines, and south to northern Australia. The starchy root vegetable grows best in warm, tropical and subtropical regions where the summers are wet.
Ratalu Purple yams are cooked prior to consuming and retain their striking purple color even when cooked. The skin is peeled or cut away and the roots are rinsed to remove any sliminess. They can be boiled, roasted, cut into discs and baked or fried for chips or fritters. In India they are used like potatoes and other starchy tubers in savory vegetable and curry dishes. In the Philippines, they are steamed or boiled, mashed, and sweetened and used to make a jam or paste which is served atop halo-halo, the popular shaved ice dessert. Dehydrated yams are ground into powder which is added to baked goods and used to make paste.
#southindianfood #fooddesign #foodstagram #foodart #instafood #foodculture #foodandcuisines #foodforthought #foodforever #foodstories #foodtradition #indianfoodmovement #fooddesignthinking #foodinvestigations #foodism #cookandsee #100dayschallengephase2