Sweet Potato & Capsicum Poriyal

Sweet Potato known as Sarkaraivalli Kilangu (சர்கரைவள்ளி கிழங்கு in Tamil) is a root vegetable that are native to Central and South America. They are often confused with yams, but they are actually different plants. Sweet potatoes are typically orange or yellow on the inside, but they can also be white, purple, or red.

Sweet potatoes are a great source of dietary fiber, vitamins, and minerals. They are particularly high in vitamin A, which is important for maintaining good vision, healthy skin, and a strong immune system. They also contain vitamin C, potassium, manganese, and several other nutrients.

Sweet potatoes are a versatile vegetable that can be used in both savory and sweet dishes. In South Indian cuisine, they are commonly used in dishes such as Sambar, Poriyal, and Curry. Due to their natural sweetness, they are also used in making sweet dishes such as Sweet Poli, Halwa, and more.

Sweet Potato & Capsicum Poriyal

Recipe by S Kamala
0.0 from 0 votes
Course: PoriyalCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Capsicum is added to this Poriyal to get crunchiness and extra taste. It is served with rice dishes.


  • Sweet Potato – 2 Nos

  • Capsicum – 1 No

  • Sambar Powder – 1 teaspoon

  • Turmeric Powder – 2 pinches

  • Curry Powder – 1 teaspoon (Optional)

  • For Seasoning:
  • Oil – 2 teaspoons

  • Mustard – 1/2 teaspoon

  • Urad dhal – 1 teaspoon

  • Asafoetida Powder – 2 pinches

  • Onion chopped – 2 tablespoons

  • Coconut Gratings – 2 tablespoons

  • Curry Leaves – few

  • Salt – 1/2 teaspoon or as per taste


  • Wash Sweet Potatos and cut it into small pieces and put it in the water.
  • Cut capsicum also into small pieces.
  • Remove the sweet potato pieces from water and put it in a cooking pot.
  • Add sambar powder, turmeric powder and little salt.
  • Add enough water to cover the vegetable. Boil the vegetable till it is soft.
  • Remove from stove and drain the excess water.
  • In a kadai put the oil and when it is hot, add mustard. When it starts pop up, add urad dhal, asafoetida and fry till the dhal turns light brown.
  • Add chopped onion and curry leaves and fry for a while.
  • Add capsicum pieces and stir fry for few minutes. If required, sprinkle little water and fry.
  • Add cooked sweet potato along with curry powder and salt. Mix well.
  • Finally add the coconut gratings and once again mix it well and remove.


  • No need to remove the skin from the sweet potato. If you do not like, then scrap the skin and use it.
  • Adding curry powder is optional. But If you add, it will enhance the taste.

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