Rasa Valli Pudding.
Rasa valli kilangu pudding, the violet colour Yam, is the No1 swet dish in the Srilanka Tamil people’s life. They used to make this rasavalli pudding in the evening and it is loved by children to elders. It is very simple to make and can be preserved for one day in room temperature. This desert can be kept in refrigerator and can be used in later days. In Sri Lanka this is available in the dry season only. In India Tamil Nadu this Rasa valli is called as Maha valli Kilangu in Tamil language.
Rasa valli kilangu is produced most part of the tropical countries in the world.
Botanical name: Dioscorea alata (water yam)
This Dioscorea alata is called with different names. Here are some of them.
Philippine Ube or Ubi
Hindi Ratalu or violet yam
Vietnam khoai m
How to make Rasa Valli Pudding.