In this Sweet Potato Poriyal (Sakkaravalli kilangu 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. These flavors are 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 (Sakkaravalli kilangu) Poriyal
5
servings10
minutes15
minutesLearn how to make a flavorful Sweet Potato Poriyal perfect with rice or roti!
Ingredients
Sweet Potato – 2
Sambar Powder – 1 teaspoon
Turmeric powder – a pinch
Curry Powder – 1 teaspoon
Oil – 2 teaspoon
Mustard – 1/2 teaspoon
Urad dal – 1 teaspoon
Asafoetida powder – 2 pinches
Curry Leaves – few
Coconut gratings – 1 tablespoon
Salt – 1/2 teaspoon or as per taste
Directions
- Wash and peel the sweet potatoes and cut it into small pieces, then immerse them in water.
- Heat oil in a kadai. Add mustard seeds and then wait for them to pop. Add urad dal and asafoetida powder. 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.
Recipe Video
Notes
- The recipe for Curry Powder can be found in the Curry Powder section.