Konefal (Purple Yam)

If you are looking for a healthy and delicious, bright purple snack, look no further. Yes, you read that right. If your new year resolutions include discovering the new and interesting, give purple purple yam a twirl. Of course, to many Indians, this cousin to the sweet potato is a familiar delicacy. (Konefal – pronounced ‘cone’ + fal as rhyming with ‘dull’)

Making it is so simple, I am kind of ashamed to even write this post. But I absolutely love this bright tuber in its healthy as well as decadent forms so I will plough on.

This serves 2 as a light snack or a side.

Steamed konefal with coconut chutney

Steamed konefal with coconut chutney


200 grams purple yam


  1. Wash throughly. Peel off the skin as you would for a potato.
  2. Steam for about 10-15 minutes depending on the size.
  3. Slice and sprinkle salt.
  4. Slather on some coconut chutney.
  5. Enjoy with a steaming cup of cardamom coffee.

If you are in a slightly more indulgent mood, here’s An equally delicious option.

Wash, peel and slice the yam. Marinate the slices in a mix of salt, turmeric and chilli powder. Pan fry them until golden on the edges. Drain on paper towels.

Squeeze some lemon juice over the slices and serve hot.

About The Weekend Baker

Weekend baker, Yoga enthusiast, curious cook, collector of cookbooks and traditional recipes. Stop by and say Hello!
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