Vethala Valli Kizhangu (Purple Yam) Dessert
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- September 4, 2018
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- Updated: 2019/01/21
About Vethala Valli Kizhangu
Vethala Valli Kizhangu dessert is popular in Sri Lanka. It is a climber, leaves resemble betel leaves, the stem is in violet color and attractive. When the climbers grew up, the leaves become yellowish brown in color and begin to fall and this is the right time for harvesting.
Its botanical name is Dioscorea alata, and it has become naturalized throughout tropical South America, Africa, Australia, D.alata has many different common names from these regions. The Philippines named it as Ube and they consume this along with varieties of sweet dishes.
Vietnam people call this Khoaimo. They make soup’s using this and Indians are familiar with the name Ratalu and violet yam. Hawaii people know this as Ube. Purple yam is used in a variety of desserts, as well as a flavor for ice cream, milk, swiss rolls, tarts, cookies, cakes, and other pastries. It controls cholesterol and rich in antioxidants.
We can make so many tasty dishes using this purple yam. It appears in brownish purple color, inside flesh is of different colors such as violet, yellow, white and red. let us see how to make purple yam dessert.
Here we have a separate article about Vethala Valli Kizhangu / Purple Ube Yam Benefits -> Read Now
Vethala Valli Kizhangu (Purple Yam) Dessert
Ingredients:
- 2 Vethala Valli Kizhangu ( purple Rasa Valli Kizhangu yams )
- 500 ml coconut milk
- 500 ml water
- palm sugar or normal sugar to taste
Method:
- Rub coconut oil or vegetable oil on your hands to protect them, then peel your yams.
- Chop them into small pieces.
- Add them to a pot at medium-high heat with water and allow to boil until the yams begin to soften, then mash it.
- Add the coconut milk and sugar and stir thoroughly.
- Serve with some desiccated coconut on top.
Vethala Valli Kizhangu Masiyal / Purple Yam Porridge
Ingredients:
- Vethala Valli Kizhangu Masiyal ( Rasa Valli Kilangu ) /Purple yam-1 small
- Thin coconut milk-1 cup
- Sugar -2 or 3 tablespoon
- Salt, a pinch
Method:
- Clean and peel the yam and then chop it up roughly.
- Cook the yam with 3 cups of water. Once the water dries up, lightly mash the boiled yam.
- Add one cup of coconut milk.
- Add 2-3 tbsp of sugar and a pinch of salt to the porridge.
- Let the porridge simmer till the liquid thickens.
- Serve warm.
