### TranslatedIngredients: 150 grams Elephant yam (Suran/Senai/Ratalu) - peeled and diced,1 tablespoon Sunflower Oil,1/2 tablespoon Coriander (Dhania) Seeds,1/2 tablespoon Cumin seeds (Jeera),3 Dry Red Chilli,1/2 tablespoon Tamarind Paste,Salt - to taste,Water - as required,1 tablespoon Sunflower Oil,1/2 tablespoon Mustard seeds,1/4 teaspoon Asafoetida (hing),5 Curry leaves,1/2 tablespoon Chana dal (Bengal Gram Dal) ### PrepTimeInMins: 15 ### CookTimeInMins: 25 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Indian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Ratalu Ki Chutney Recipe, firstly add yam in the pressure cooker with 1/4 cup  water and cook till the cooker releases 2 to 3 whistles. Once cooked, open the cooker and keep aside.In a heavy bottomed pan, dry roast coriander seeds, cumin seeds, dry red chilli for about a minute and keep it aside.Heat oil in the same pan and add yam. Saute the yam till it changes its colour and keep it aside.Add fried yam along with dry roasted coriander seeds, cumin seeds and dry red chilli in a mixer grinder.Add salt to taste and tamarind pulp in the jar and grind it to a smooth paste. Take out the Ratalu Ki Chutney in a small bowl.The next step is to prepare the tempering for Ratalu Ki Chutney. Heat oil in a tadka pan and add mustard seeds and asafoetida.Allow the seeds to crackle.After 30 seconds, add the chana dal and curry leaves. Let it roast for another 15 seconds, switch off the heat and pour it over the Ratalu Ki Chutney.Serve Ratalu Ki Chutney along with your everyday meal of Keerai Sambar, Steamed Rice and Beetroot Thoran. You can also serve this Chutney with Dosa/Idli for your breakfast.