Maharashtrian Ratalyacha Kees |Shakarkand Upma | Grated Sweet Potato Stir Fry

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Ratalyacha kees (Grated Sweet Potato ) is a traditional Maharashtrian recipe made by grating the sweet potato and tempering it with herbs & spices.

This is a gluten-free, no onion no garlic recipe, beginner-friendly, upvas / vrat recipe.

About Ratalyacha Kees

Ratala in English means Sweet Potato and kees means grated. Hence ratalyacha kees means “grated sweet potato stir fry”

This recipe turns out sweet and spicy. The natural sweetness comes with the potato and spiciness from the green chilles that are added to it.

Sweet potato is a root vegetable rich in vitamin A. It is low in calories and believe it or not it’s actually recommended for diabetic patients as well.

There are various ways in which you can consume sweet potatoes.

You can make ratalyacha sheera ie sweet pudding, ratalyache kaap ie cut thin slices and roast them on a skillet using spices of your choice, roast on flame or make vegetable by cooking the sweet potato in a pressure cooker.

I have shared the sweet potato sabzi recipe on my blog. Do check out if interested.

At home, we make this recipe using ghee along with roasted crushed peanut powder and some basic spices and herbs. To make it vegan, instead of ghee use oil instead.

This ratalyacha kees is also consumed during upvas / vrat / fasting.

Apart from these ratalycha kees, dishes like sabudana khichadi, sabudana thalipeeth, ratalyachi bhaji (sweet potato sabji), farali pattice are also regular at our house.

lngredients

Sweet Potatoes – For making this ratalyacha kees, we will need to peel the skin off and grate the sweet potatoes.

Spices & Herbs – To give this kees a burst of flavour, we will need cumin seeds and green chillies.

Peanut Powder – We will require roasted peanut powder for this recipe. I have shared how to make roasted peanut powder at home, do check it out if needed. (do not skip adding peanut powder, it gives awesome texture & taste to this dish).

Seasoning – We will add a teaspoon of sugar to this kees which enhances the flavour of this dish. Also we will add salt. If you are making it for vrat / upvas you can opt to use sendha namak (himalayan pink salt) instead.

Ghee – Traditionally ratalycaha kees is made in ghee. In case you want to make it vegan, skip ghee and use peanut oil instead.

Optional – You can also add a tablespoon of fresh grated coconut which gives a nice texture and taste to this ratalyacha kees

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Variations

Instead of using sweet potatoes, this kees can be made using regular potatoes. It is popularly known as batatyacha kees in Marathi. It is loved by kids and can be packed in their lunch box too.

Serving Suggestions

This dish is served for breakfast or as a snack. It pairs well with tea & coffee. It can also be had a one-dish meal providing all the necessary nutrition.

Storage Options

This ratalyacha kees stays good for 2 days in the refrigerator. Make sure to reheat the kees before serving. You can reheat it in the microwave or in a pan. (do not add water)

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How To Make Ratalyacha Kees (Spicy Grated Sweet Potato)

• Scrub sweet potato and wash thoroughly to remove the dirt on the potato.

• Peel the skin and grate it. I personally do not transfer the grated potatoes into the water but if you want to you may transfer the grated potato into clean water so that potato does not oxidize.

• In a non-stick pan or thick bottom kadhai, heat ghee and add cumin seeds.

• Once the cumin seeds start to sizzle, add finely chopped green chillies and mix well.

• Now add the grated sweet potato / ratala and mix.

• You may also check out: Sabudana Thalipeeth, Farali pattice, Ratalaychi Bhaji – Sweet Potato Stir Fry, Upvas Recipe, No Onion Garlic Recipes, Maharashtrian Recipes, Breakfast Recipes, Beginner-Friendly Recipes

• In case you have kept the grated potato in water, then make sure to squeeze all excess water from ratala/potato otherwise the kees might turn soggy.

• Add salt and sugar, mix well and cover the pan with a lid.

• After 5 minutes, when the ratala is half done add roasted peanut powder and mix well.

• Check for seasoning at this time.

• Cover the pan with a lid and cook for 15-20 minutes, stirring occasionally in between.

• Once the kees get nice steam and the grated potato is tender they will look transparent and glazy.

• You may at this time add finely cut coriander leaves and scraped coconut if you want. I generally don’t like it hence I avoid it.

• Ratalyacha kees is ready.

• Serve it hot.

Note:

You can garnish this dish with freshly scrapped coconut and chopped cilantro.

For the vegan option, skip ghee and use peanut oil instead.

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