I was reminded of an old favourite that I used to have when I was very young. It is a simple traditional Tamil dish made with purple yams. Puple yams are known as rasa valli kilangu (இராசவள்ளிக்கிழங்கு) in Tamil. They are traditionaly prepared as a congee (கஞ்சி). This dish can be replicated with most beans, grains and tubers. I am not going to state measurements for ingredients as it is made to individual tastes and consistency. It is traditionally made very sweet hence I used a lot of sugar. I made this dish with regular white sugar even though I prefer it with palm sugar. This an oil-free vegan dish.
- Purple Yams
- Coconut milk
- A pinch of salt
- Sugar/Palm Sugar
- Pandan leaves (optional)
- Peel yams well. It should be fully whitish purple.
- Chop yams as small as you can make them. This will not only quicken the boil but also help to better mash them.
- Add chopped yams to pot and add water until about an inch above yams. Don’t add too much water. You may add more water later depending on your preference. I prefer it thick.
- Add pandan leaves and a pinch of salt.
- Boil over medium low heat.
- Let it boil for about 15-20 minutes until yams are soft and tender.
- Use masher to mash yams until it looks like chunky soup. If you prefer it thinner and smooth. Use hand blender or added it to blender later.
- Add as much sugar as you like. I add a lot of sugar as I like it sweet. You may want to add another pinch of salt at this point depending on how you like it.
- Add coconut milk. I only add a little as I do not want to obscure the taste of yams.
- Keep boiling for another 5-10 minutes.
- Leave on hob to cool or refrigerate. I like my yams to be warm hence I do not refrigerate.
- Additionally, you may boil the rest of your coconut milk separately and add to your bowl as you like.