Masala Kandh/Ratalu

Masala Kandh/Ratalu

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Masala Kandh/Ratalu

Just before winter starts, yams, and sweet potatoes, and other root vegetables rule farmer's market in India. Streets full of vendors with veggies pilled in a large basket or just a cloth is not a rare sight. Women get out of the house to shop fresh veggies and prepare delicacies for their family... of coarse winter is the time to indulge in food. :)

Although most vegetables are no longer seasonal, but available year round, we still enjoy the flavors of the food in that season. Like spicy, hot, and delicious Undhiyu in preferred and enjoyed more in winters rather than summer. So while it is not summer in California yet, I found our favorite purple yam/kandh/ratalu. This underground root vegetable is purple, is pretty, and delicious too :)

Purple yam brings me memories of Rajasthan...our trip to Shrinathji/Nathdwara, 100 km away from Udaipur where we specifically go to worship our God. This small town of Nathdwara has colorful shopping and delicious food experience.  Below are pictures of our family trip to Nathdwara. Sorry about posting so many, but the train experience, the food, family fun... is making me mostalgic. You will also see pictures of food carts, cows in a shed where we specifically go to feed and worship them, little hand carts and rickshaws as means of transport.

The expression from my dad reveals everything about Masala Kandh/spicy purple Yam

So while I do bring Kandh Masala from Rajashthan, here is my attempt to create my own too. This masala or spice mix is so versatile that it can be added onto any roasted, grilled, or fried veggies to make it deliciously chatpata.

Kandh Masala or Spice mix
1 tbsp. red chili powder 
1 tsp. salt
1/4 tsp. fine pepper powder
1/4 tsp. rock salt

Mix all these well and store this spice mix in a glass jar.

To make Masala Kandh
Purple Yam/kandh
Kandh Masala or spice mix
Lemon juice
Opitonal: Fried Chilies
  • Peel kandh. Wash it well and pat dry it. 
  • Cut into 1 inch thick slices.
  • Fry slices in hot oil for 3-4 minutes. This is just partial frying to partially cook them. Let it cool.
  • Cut into cubes and re-fry till they form crisp. You could also bake in a 400 F oven for 20 minutes.
  • Remove fried cubes in a bowl and add spice mix and juice of a lemon.
  • Mix well and serve immediately.
  • For authentic feel, serve in a leaf bowl (duna) and a pick :)
Here are few pictures.


Peel kandh and wash it well and pat dry it.


Fry slices in hot oil for 3-4 minutes. This is just partial frying to partially cook them. Let it cool.



Cut into cubes and re-fry till they form crisp.


Remove fried cubes in a bowl and add spice mix and juice of a lemon.
Mix well and serve immediately.




For authentic feel, serve in a leaf bowl (duna) and a food pick :)
Fried chilies are optional.

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