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Ratalu Purple yams are cylindrical and rounded at the ends and differ in size and shape depending on the growing environment. They may be twisted or gnarled and can measure up to 20 centimeters long and 8 centimeters wide. The rough skins are brownish-gray and can be covered in small rootlets. The flesh is bright lavender and has a slimy texture like taro and is very starchy. Ratalu Purple yam has a slightly sweet, nutty flavor.
Seasons/Availability
Ratalu Purple yams are available in the fall and winter months.
Current Facts
Ratalu Purple yams are a Southeast Asian tuber often confused with purple sweet potatoes. They are known as Ube in the Philippines, where they are used to make sweet confections, ice cream, and cakes. In India, they are known as Kand or Indian Purple yam, and are used in savory vegetable dishes. The starchy purple root vegetables are botanically classified as Dioscorea alata and are sometimes referred to as Violet yams or Water yams.
Nutritional Value
Ratalu Purple yams are a good source of carbohydrates, copper, vitamin B6 and C, and potassium. They also contain folate, calcium and protein, as well as calcium, iron, phosphorus, and a small amount of vitamin A. The deep purple pigment is the result of anthocyanin compounds which provide antioxidant benefits.
Applications
Ratalu Purple yams are cooked prior to consuming and retain their striking purple color even when cooked. The skin is peeled or cut away and the roots are rinsed to remove any sliminess. They can be boiled, roasted, cut into discs and baked or fried for chips or fritters. In India they are used like potatoes and other starchy tubers in savory vegetable and curry dishes. In the Philippines, they are steamed or boiled, mashed, and sweetened and used to make a jam or paste which is served atop halo-halo, the popular shaved ice dessert. Dehydrated yams are ground into powder which is added to baked goods and used to make paste. Ratalu Purple yams will keep for up to 10 days when kept in a cool, well-ventilated, dark place. Cut pieces will keep for a few days in the refrigerator.
Ethnic/Cultural Info
Ratalu Purple yams are an important ingredient in dishes widely consumed during celebrations in India, like Diwali, which is called a “festival of fire and food”. In the India’s westernmost state, Gujrat, the purple tubers are used to make vegetable undhiyu or Ratalu puri, discs of yam battered in gram flour and fried for fritters or 'pakora'. In the Philippines, they are a major vegetable crop and food source, and are sold fresh, as a dehydrated powder, or most commonly as a paste known as 'ube halaya'.
Geography/History
Ratalu Purple yams are native to Indonesia, though their specific origin is unknown. They are grown and cultivated in a region that ranges from India through Myanmar and Vietnam to Malaysia, Indonesia and the Philippines, and south to northern Australia. The starchy root vegetable grows best in warm, tropical and subtropical regions where the summers are wet. They are also an important food crop in the Caribbean, Central America and West Africa. They are grown on a limited basis in Florida and in Southern California where they require more water and attention. Ratalu Purple yams may be spotted at farmer’s markets, marketplaces and wet markets in areas where they are cultivated.
Satok Market
185, Q309
Yamon Foong Joon Kuching SARAWAK 93050
Ratalu Purple yams are known for their vibrant lavender flesh, which stands out not only in color but also in texture, resembling taro with its slimy feel. Their brownish-gray rough skin often features small rootlets. Measuring up to 20 centimeters in length and 8 centimeters in width, they exhibit a slightly sweet, nutty flavor that complements their starchy composition, making them versatile in various culinary preparations.
Ponni Indian Groceries
Ratalu Purple yams are versatile and maintain their vibrant purple color after cooking. In India, they are used in savory dishes like curries, similar to how potatoes are prepared. In the Philippines, they're mashed, sweetened, and turned into a jam or paste for desserts like halo-halo. These yams can also be turned into powder for baked goods. They last up to 10 days in a cool, dark place, while cut pieces stay fresh for a few days in the fridge.
Ratalu Purple yams are botanically classified as Dioscorea alata and are distinct from purple sweet potatoes. In the Philippines, they are known as Ube and used in desserts like cakes and ice cream, while in India they are called Kand and feature in savory dishes. Their striking purple pigment is due to anthocyanins, which offer antioxidant benefits important for overall health.
Specialty Produce
1929 Hancock St, San Diego, CA 92110
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619-295-3172 [email protected]
Ratalu Purple yams thrive in warm, tropical and subtropical climates with wet summers, making them an important food crop across regions like Southeast Asia, the Caribbean, Central America, and West Africa. While primarily grown in locales such as Indonesia, India, and the Philippines, they are cultivated on a smaller scale in Florida and Southern California, where they need additional care and water to flourish.
Foodtown Supermarket
6423 Stirling Rd Davie, FL 33314 United States
+1 (954) 797-7790
Ratalu Purple yams play a prominent role in celebratory Indian dishes like during Diwali, also known as the “festival of fire and food.” In Gujarat, they are used to create undhiyu or Ratalu puri, which are fritters made by battering yam slices in gram flour and frying them. In the Philippines, they serve as a key vegetable crop, often processed into forms like dehydrated powder or a paste called 'ube halaya.'
Ratalu Purple yams are known for their unusual bright lavender-colored flesh, which contrasts with their rough, brownish-gray exterior covered in small rootlets. They can grow up to 20 centimeters long and 8 centimeters wide, often taking on twisted or gnarled shapes. The slimy texture of the yam resembles taro, while its starchy composition and slightly sweet, nutty flavor make it a unique ingredient in various dishes.
Ratalu Purple yams are versatile and maintain their vivid purple hue when cooked. In the Philippines, they are often mashed, sweetened, and turned into a paste for the shaved ice dessert halo-halo. In India, they are used in savory dishes like curries. They can also be boiled, roasted, or fried for chips. When stored in a dark, cool, ventilated spot, they last up to 10 days, while cut pieces can be refrigerated for a few days.
Ratalu Purple yams, botanically classified as Dioscorea alata, are versatile tubers native to Southeast Asia. They are rich in carbohydrates, copper, potassium, and vitamins B6 and C, offering vital nutrients like folate, calcium, and iron. Their vibrant purple color is due to anthocyanins, which provide antioxidant benefits. Known as Ube in the Philippines, they are used in desserts, while in India, called Kand, they are often featured in savory dishes.
Ratalu Purple yams thrive in warm, tropical, and subtropical climates, with wet summers being ideal for their growth. Native to Indonesia, their cultivation spans from India to northern Australia, as well as in regions like the Caribbean, Central America, and West Africa. They are grown on a smaller scale in Florida and Southern California, requiring extra care and water. These yams can often be found in farmer's markets and marketplaces where they are locally cultivated.
