I make sweet potato poriyal just like i make vazhakkai poriyal. This time for pongal when we bought sweet potato to make seven veg kootu and pongal kuzhambu, I had some leftovers. First I thought I would make sweet potato fries. But the sweet potatoes were tiny, so I thought I will make poriyal with it. Vj likes sweet potato. So I made it as poriyal last week.
I used fresh ground spices for this as I made vazhakkai poriyal and avarakkai poriyal with this same spice powder on pongal day.
Sakkaravalli kizhangu poriyal
Recipe Cuisine: Indian | Recipe Category: LunchPrep Time: 5 mins | Cook time: 15 mins | Serves: 2 | Author: Raks anand
Click here for cup measurements
Sakkaravalli kizhangu poriyal is a simple accompaniment for rice, or even you can have as such. This sweet potato poriyal is made with fresh ground spices to make it tasty, flavourful.
Ingredients
Sweet potato, sliced - 1& 1/2 cupsCoconut, grated - 3 tbsp
Salt - As needed
To roast & powder
Oil - 1 tspRed chilli - 3
Coriander seeds -1 tsp
Chana dal - 1 tsp
Urad dal - 1/2 tsp
Asafoetida - 1/8 tsp
To temper
Oil - 1 tspMustard - 1/2 tsp
Curry leaves - 1 sprig
Method
- Peel the skin off sweet potato, slice into thick pieces. Boil it with salt until cooked. Drain and set aside once done.
- In a kadai, roast chilli, coriander seeds, chana dal, urad dal until golden and lastly add asafoetida.
- Cool down the roasted items and powder it.
- Temper with oil, mustard and curry leaves. Add boiled sweet potato.
- Give it a stir and add powdered spice. Lastly add coconut and roast for a minute.
Notes
- Keep the cut sweet potato immersed in water, otherwise it turns dull in colour.
- Make sure to cook the sweet potato just right. It takes very less time. Mine was little overcooked.
- You can boil with a pinch of turmeric and sambar powder too, instead of adding fresh ground spice powder.
How to make sakkaravalli kizhangu poriyal:
- Peel the skin off sweet potato, slice into thick pieces. Divide into two or three if its big. Mine was small, so I just divided into two.
- Boil it with salt until cooked. Drain and set aside once done.
- In a kadai, roast chilli, coriander seeds, chana dal, urad dal until golden and lastly add asafoetida.
- Cool down the roasted items and powder it. Temper with oil, mustard and curry leaves. Add boiled sweet potato.
- Give it a stir and add powdered spice.
- Lastly add coconut and roast for a minute.
