Saturday, November 7, 2015

Sweet potato / sakaraivalli kizhanghu curry...non fry method

Sweet potato as any other variety in the family is so versatile and tasty however cooked. This can be plain boiled and eaten or mixed with masala or fried or made into sambar...the uses are endless. Most of the recipes I come across are about frying the veggie up like a roasted curry. Am wondering why the variation to the sweet potato curry is not so popular. The below is a very common way we cook this veggie in our families and it's super healthy, tasty and quick to make.

All you need to do is boil the potato, grind masala and mix them together...simple isn't it?!😀

Prep time: 20 mins.      
Cook time: 5 mins

Ingredients:
1 medium size sweet potato or 2 small
3-4 red chilies (vary as per ur preference)
1-1/2 tbsp channa dal
1 tbsp coriander seeds
1/2 tbsp urad dal
2 tsp oil to fry
A pinch of asofoetida
Salt to taste
A sprig of curry leaves

Preparation:

- Boil the sweet potatoes in a pressure cooker to two whistles. A fork or toothpick should pass thru the veggie clean.

- while waiting for the veggie to cook and pressure to yield in the cooker fry up for the masala and grind them into a powder.
- in 1 tsp of oil, first add channa dal, after 30 secs add urad dal, once they begin to get golden add the coriander seeds and red chilli and in the end switch off heat and add the asofoetida powder. 

- let this cool down before you grind it into a coarse powder
- when you are able to open the cooker, drain the water and peel the skin of the potatoes. Mash them lightly with a spoon to make small pieces. Need not be symmetrical.
- in a kadai, heat 1 tsp oil, splutter little mustard, 1 tsp urad  dal, curry leaves and then add the potatoes in.

- on this add the masala you just freshly ground, add salt as necessary.
- mix them all up and remove and serve hot with rice.

Notes:
- if adding asofoetida as crystals, you can fry them up in the beginning and keep aside. If using powder, add towards end of frying masala or directly while doing tadka. Reason being, if fried a lot it can turn bitter.
- I did not have coriander seeds, so added coriander powder directly to curry.
- this curry can be mixed with hot rice and a tsp of ghee and served with papad or mor khuzhambu( a.k.a kadi or majjige huli or majjiga pulisu).
- this can be eaten as a side for rasam or curd rice too.

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