In this Sweet Potato Poriyal recipe, sweet potatoes are peeled, diced, and simmered until soft. The dish is infused with the rich flavors of mustard seeds, urad dal, dried red chilies, and curry leaves, typical of South Indian cuisine. Pair this delectable and nutritious side dish with rice or roti for a satisfying meal. If you’re looking for the recipe for Curry Powder.
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Sweet Potato (Sarkarai Valli Kizhanku) Poriyal
Course: SidesCuisine: IndianDifficulty: Easy
Servings
5
servingsPrep time
10
minutesCooking time
20
minutesLearn how to make a flavorful Sweet Potato Poriyal perfect with rice or roti!
Ingredients
Sweet Potato – 2 Nos
Sambar Powder – 1 teaspoon
Curry Powder – 1 teaspoon
Turmeric powder – a pinch
Salt – 1/2 teaspoon
Urad dhal – 1 teaspoon
Mustard – 1/2 teaspoon
Oil – 2 teaspoon
Coconut gratings – 1 tablespoon
Curry Leaves – few
Directions
- Wash and chop the sweet potatoes into small pieces, then immerse them in water.
- Heat oil in a kadai, add mustard seeds, and wait for them to pop before adding urad dal. Fry until it turns golden brown.
- Then, add curry leaves and sauté briefly. Introduce the sweet potato pieces, season with salt, sambar powder, and turmeric powder.
- Add a splash of water and cover with a lid. Let it cook on a low flame until the potatoes are tender.
- Finally, stir in curry powder and coconut gratings, combine well, and take off the heat.
Notes
- The recipe for Curry Powder can be found in the Curry Powder section.