Ratalyacha kees (Shakkarkand Upma) is a traditional Maharashtrian recipe made using grated sweet potato and tempering it with herbs & spices.
This is a gluten-free, no onion no garlic (satvik), beginner-friendly, snack recipe.
About Ratalache Kees (Savoury Sweet Potato)
Ratalyacha Kees also known as Shakkarkand Upma is a delicious, nutty and healthy dish made with grated sweet potatoes tossed in spices & herbs.
This is a no onion no garlic, beginner-friendly easy-to-make traditional Maharashtrian snack recipe that is often prepared for Vrat (Fasting).
The term Ratalyacha Kees means Grated Sweet Potato Stir-Fry.
Not only is this kees delicious in taste but also packed with nutrition.
Sweet potatoes (ratala) themselves are a powerhouse of vitamins, minerals and antioxidants.
They are rich in fiber, high in potassium and loaded with vitamin A.
Ratalyacha kees is often made during Hindu fasting days like Ekadashi, Navratri, Mahashivratri and Shravan.
You can serve this ratalyacha kees for breakfast, as an evening snack or as a meal for lunch or dinner.
As this dish is high in complex carbs, it provides sustainable energy when observing fast (vrat).
Also, sweet potatoes are considered as an ideal food for fasting as they are nutrient dense and naturally gluten-free making them not heavy on the stomach and easy to digest.
At home, apart from vrat (fasting), we often make this ratalyacha kees for breakfast.
The recipe of making this ratalyacha kees (shakkarkand upma) is very easy and requires very minimal ingredients.
This is a satvik recipe with no onion and garlic used in this dish but still, it tastes divine.
The natural sweetness from the potatoes combined with minimal spices makes it a versatile dish rich in flavours and texture.
Though many diabetic people avoid eating sweet potatoes in fact these sweet potatoes are low in glycemic index and are naturally sweet making it a diabetic-friendly dish.
So to sum up, Ratalyacha kees in more than just a fasting (vrat) dish. It is healthy, quick to make and nutritious at the same time.
So next time you want to have something other than sabudana khichadi for your vrat, do give this ratalyacha kees a try, you are going to love it!
Recipe Video
ingredients
Ratala (Sweet Potatoes) – For making this ratalyacha kees, we will need to peel the skin off and grate the sweet potatoes.
Spices & Herbs – To give this kees a burst of flavour, we will need cumin seeds and green chillies.
Peanut Powder – We will require roasted peanut powder for this recipe. Do not skip adding peanut powder, it gives this kees the required texture & taste.
Seasoning – We will add a tablespoon of sugar to this kees which enhances the flavour of this dish. Also we will add salt. If you are making it for vrat you can opt to use sendha namak (himalayan pink salt) instead.
Ghee – Traditionally ratalycaha kees is made in ghee. If you want to make it vegan, skip ghee and use oil instead.
Optional – You can also add a tablespoon of fresh grated coconut which gives a nice texture and taste to this ratalyacha kees
Frequently Asked Questions
Can I use regular potatoes instead of sweet potatoes for making ratalyacha kees?
Ratalyacha kees is traditionally made with sweet potatoes only but you can prepare this kees with regular potatoes too. However, the taste, texture will not be the same and differ a lot.
How can I prevent sweet potatoes from turning brown while grating?
To prevent oxidation, the best way is to grate them just before cooking. In case you want to prep it ahead of time, then soak the grated sweet potatoes in water and drain the water before cooking. However, when soaked in water the kees tend to get very soggy.
Is Ratalyacha Kees healthy?
Yes, sweet potatoes (ratala) are rich in vitamins, fiber and antioxidants. Ratalayacha kees is a nutrient-dense dish making it a wholesome dish, especially during fasting (vrat).
Is Ratalyacha Kees suitable for fasting (vrat)?
Yes, this kees is often prepared during fast like Navratri & Ekadashi. Make sure you do not add other non-fasting ingredients while making it fast.
Serving Suggestions
Ratalyache kees is best served warm with a side of curd (yogurt), a squeeze of fresh lemon juice or with a garnish of freshly scrapped coconut along with coriander leaves.
Personally, I like to have it along with a hot cup of tea for breakfast.
Storage Options
Ratalyacha Kees is best served fresh but if you have leftovers, then store it in an airtight container in the refrigerator.
It stays good for 2 days. Reheat in the microwave before serving.
If reheating in a pan, add a teaspoon of ghee or oil to bring back its original texture.
Related Recipes
No Onion No Garlic (Satvik) Recipes
More Upvas (fasting) Recipes
Sabudana Vada (Tapioca Fritters), Sabudana Khichdi, Vrat Ki Puri
How to make Ratalyacha Kees (Shakkarkand upma)
Note:
For the vegan option, skip ghee and use oil instead.
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Recipe Card
Ratalyacha Kees | Shakarkand Vrat Upma | Savoury Sweet Potato
Ingredients
- 500 grams Ratala (Sweet Potato)
- 1/2 cup Roasted Peanut Powder
- 1 teaspoon Cumin Seeds
- 2-3 Green Chillies, finely chopped
- 1 tablespoon Sugar
- Salt to taste
- 2 tablespoons Ghee
Instructions
- Scrub sweet potato and wash thoroughly to remove the dirt on the potato.
- Peel the skin and grate it. I personally do not transfer the grated potatoes into the water but if you want to you may transfer the grated potato into clean water so that potato does not oxidize.
- In a pan or thick bottom kadhai, heat ghee and add cumin seeds.
- Once the cumin seeds start to sizzle, add finely chopped green chillies and mix well.
- Now add the grated sweet potato / ratala and mix.
- In case you have kept the grated potato in water, then make sure to squeeze all excess water from ratala otherwise the kees might turn soggy.
- Add salt and sugar, mix well and cover the pan with a lid.
- After 5 minutes, when the ratala is half done add roasted peanut powder and mix well.
- Check for seasoning at this time.
- Cover the pan with a lid and cook for 15-20 minutes, stirring occasionally in between.
- Once the kees get nice steam and the grated potato is tender they will look transparent and glazy.
- You may at this time add finely cut coriander leaves and scraped coconut if you want. I generally don't like it hence I avoid it.
- Ratalyacha kees is ready. Serve it hot.
