Purple yam is called “Rasavalli kilangu” in Tamil and “Ratalu” in Hindi. This yam is also called “water yam” or “winged yam”. In Sri Lanka it’s available in the months of January. This dish can be consumed for breakfast as a warm dish or it can be served as a sweet. Sometimes I add a little bit of broken cashew nuts and add cooked yam to a flat dish and cool/refrigerate and then cut into pieces and serve as a sweet.
If you are using fresh yams, you have to add more water to cook thoroughly. For richer taste add more coconut milk and reduce the water.
- 12 oz pack frozen purple yam
- 1 ½ cups water
- ¼ cup coconut milk
- ¼ cup castor sugar
- Pinch of salt
- Thaw yam and discard any pieces that have black spots or pieces which are dark brown
- In a covered saucepan add yam, water, coconut milk and salt and cover and cook for about 6 – 7 minutes
- Mash the yam a little bit with the back of the spoon
- Add sugar and cook uncovered until it becomes thick – to a porridge consistency
Yields: 2 servings