Kanda Pachadi (रतालू चटनी, కంద పచ్చడి)This chutney is mostly prepared in south India and Bihar. Kanda is a type of root called as Yam or elephant Yam due to its size. Apart from chutney it is prepared as curry and fry which goes with rice and roti.
Regional Dish: Andhra Pradesh, Tamil Nadu, Kerala, Bihar
Cuisine Style: Andhra Pradesh| Cooking Time 30 mins | Take it rice/roti | Type Chutney | Shelf Life : 2 days if refrigerated |Quantity : 8 Servings.
Appx. Nutritional values calculated for 1 serving
Calories (45Kcals), Carbohydrates (18g), Protein (1.5g), Fat (1.9g)
- 2 cups of peeled and chopped yam ( ratalu, suran, kanda)
- 2tbsp. Tamarind pulp
- 5 Red chilies
- ½ tsp. cumin seeds
- ½ tsp. mustard seeds
- ½ black gram dal
- 2 sprigs curry leaves
- ½ tsp. turmeric powder
- Salt as per taste
- 2 tbs oil
- 3 garlic pods (optional)
- Pressure cook yam pieces to soft stage, take them out and allow it to cool completely.
- In a pan add 2 tbs of oil, add cumin, red chilies, mustard, black gram dal, and garlic, curry leaves and fry so that they puff up, take them off the heat and allow them to cool.
- Now combine yam and the fried mixture with tamarind and salt and grind coarsely without adding any water.
- Adjust the seasoning and add turmeric and mix well, now the yam chutney is ready.
- Variations: without pressure cooking yam, grate yam and fry in a tbsp. of oil so that the raw smell is gone and grind in to chutney.
- Add grated and fried coconut on top
- Pressure cook yam to very soft state, mash it and add to curds and season it.
- If you want you can make it sweet and sour by adding some jaggery.