Maharashtrian Ratalyacha Kees - Shakarkand Upma

Name: Maharashtrian Ratalyacha Kees - Shakarkand Upma
Total time: 900 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 250 gms or 3-4 Shakarkandi / Sweet Potatoes; 3/4 th Cup Roasted Peanut Powder; 3-4 tbsp grated Fresh / Dessicated Coconut; Juice of 1 Lemon; 1/2 tsp Cumin Seeds; 2-3 Green Chillies, Slit from the Centres; 7-8 Curry Leaves; 2 tbsp Ghee / Clarified Butter; Regular Salt / Sendha Namak to Taste; 1/2 tsp Sugar; 1 tbsp Fresh Coriander Leaves, finely chopped

Sonal Sardesai Gautam @SSG_17

This traditional, upvas special Maharashtrian recipe is made with sweet potatoes and is a delicious, filling and nutritious dish, perfect for fasting days.
My Nani used to make it for us quite often.
Do give it a shot, am sure you will love it! ❣️

Sonal Sardesai Gautam @SSG_17

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Ingredients

15 mins

4-5 servings

250 gmsor 3-4 Shakarkandi / Sweet Potatoes
3/4th Cup Roasted Peanut Powder
3-4 tbspgrated Fresh / Dessicated Coconut
Juice of 1 Lemon
1/2 tspCumin Seeds
2-3Green Chillies, Slit from the Centres
7-8Curry Leaves
2 tbspGhee / Clarified Butter
Regular Salt / Sendha Namak to Taste
1/2 tspSugar
1 tbspFresh Coriander Leaves, finely chopped

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Steps

15 mins

1

Wash the sweet potatoes well, scrubbing them well. Soak in a vessel full of water for 15 mins. Wash well again and drain.
Now peel off the skin and grate the sweet potatoes. Set aside.
2

In a hollow cooking pan, heat the ghee, add the cumin seeds, green chillies and curry leaves, allow them to sizzle for a few seconds.
3

Add the grated sweet potatoes, mix well and cook for 1-2 mins.
4

Cover & cook for 5-7 mins on low-medium heat, adding a few drops of water on the lid. Stir once or twice in between.

Slow cook your Dry Sabzis using this trick!
5

Now add sugar, salt to taste and mix well and cook for a minute.
6

Now add almost all of the peanut powder & the coconut, leaving aside some to garnish in the end. Add the lemon juice. Cover and cook for 2-3 mins.
7

Take off heat, top with peanut powder, grated coconut & fresh coriander. You can serve this hot or at room temperature. Enjoy! 😍

Tips

Slow cook your Dry Sabzis using this trick!

After the Tadka & seasoning is done, cover & cook your veggies on low heat by placing the cooking pan / kadhai on a tava. Stir once or twice in between.

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Cooksnaps

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Sonal Sardesai Gautam @SSG_17

on February 04, 2023 14:33

Ex Community Manager at Cookpad, loves experimenting in the kitchen. 🙂Believes in clean eating and well balanced meals but does give in to sinful indulgences every once in a while! 😋Healthy food need not necessarily be boring, unappetising or tasteless.One can make regular, everyday meals attractive, innovative and tasty! 👌Each of us has our own distinct style of cooking, our own unique areas of prowess and skills in the kitchen, we just need to tap those, trust our instincts and create magic! 🌟