Sutta Sundakkai and Rasavalli Kizhangu Cutlets
Fire roasted turkey berry and purple yam cutlets, combined with just enough spice and seasoning to hold them together keep their smoky sweet-bitter tastes and are a delightful variation from the usual potato-based cutlets out there.
Ingredients
- 2 cups rasavalli kizhangu, or substitute with any locally available yam
- 1 cup sundakkai
- 1 small onion, finely chopped or use 2 whole green onions
- ½ cup finely shredded cabbage, optional
- 3-4 cloves garlic
- 1" piece of fresh ginger
- 2 green chillies
- Some coriander leaves
- Salt to taste
Instructions
- Prepare the rasavalli, which takes some effort to clean. Remember to oil your hands generously and keep aloe vera handy--oxalate concentrations in the skin do cause contact dermatitis. Plus you want to go a little slowly on this because the most intense purple of the rasavalli lives barely beneath the skin. Keeping it takes a careful scraping of the yam's outer armor.
- Once the yam is cleaned, chop into chunks and boil until barely tender—about 10 minutes or less. Drain and transfer to a braai pan or simply roast on a very hot griddle until slightly browned.
- Pulse in the jar of a mixer or food processor and set aside.
- Place the cleaned and washed sundakkai in the same braai pan and roast until charred and soft. A chulha works, too. If you don’t have either, simply roast on a hot tava until well-charred.
- Pulse the sutta sundakkai until it looks pasty (but rough is fine) then add the green chillies, and ginger-garlic (which you can also smash a little beforehand to help make a paste). Pulse a few more times to combine and break up any chunks of anything.
- Combine with the rasavalli mash, and all the remaining ingredients. Mash it all together really well.
- Adjust salt to taste.
- Pat these into little tikkis or patties about the size of your palm and about as thick as your thumb.
- You can press these into a plate of breadcrumbs if you have any handy, or dukkah—or both. But this is entirely optional
- Griddle fry the cutlets on a hot pan but a low flame--slowly. Serve with a good green chutney that has all the tastes of whatever herbs you happen to have around. This enthu cutlet can take it.