Ratalyacha Kees | Shakarkand Vrat Upma | Savoury Sweet Potato
Ratalyacha kees (Shakkarkand Upma) is a traditional Maharashtrian recipe made by grating the sweet potato and tempering it with herbs & spices.This is a gluten-free, no onion no garlic recipe, beginner-friendly, snack recipe.
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.
Video
Notes
In case you are not making it for upvas / fasting, you can garnish it with finely chopped coriander leaves.
For Vegan, skip ghee and add peanut powder instead.