“Mergole” is the Konkani name for this sweet dish made from the tuber Kananga (Konkani), Ratallu (Marathi) or Sweet Potato (English). This is typically a Manglorean or coastal Karnataka dish. I wanted to make this simple long forgotten paayasu and hence I had kept a small piece aside (after preparing the “Kananga Daaddau”), so that I can share this simple and tasty and easy to prepare dish.
I have used here the coconut milk pack (less work for the lazy me!) instead of the usual coconut gratings wherein you need to grind it with a little water and then strain the juice to make coconut milk. I do admit though that the fresh coconut milk does make a difference to the taste of the dish especially if one is of the “Jibbe Ruchi” type of person (generally all Amchis are !).
Sweet Potato (small)
150 ml (11/2 cup)
Jaggery (molasses) powder
3 tbsps or as per taste
Cashews (halved & roasted in ghee)-optional
Raisins (roasted in ghee) - optional
- Wash and skin the sweet potato. Cut it onto small cubes.
- Steam the cubed bits in a steamer or boil them in a little water till soft. This should take about 20 mins.
- Add salt, jaggery powder and the coconut milk to the boiled sweet potato bits and bring it to a boil.
- Finally add the roasted cashews, raisins and cardamom powder. Mix well and remove from flame.
- Serve hot.
|Sweet Potato - Raw|
|Sweet Potato - cut into cubes|
- This dish can be served hot or cold. The choice is yours.
- Traditionally the sweet potato is cut into cubes (you may grate it if you wish) and the skin is not removed. Here, I removed it as the skin had lot of blemishes.
- It is advisable to dissolve the powdered jaggery in water and strain it so as to remove any insoluble impurities.