Sakkaraivalli kilangu poriyal | Sweet Potato Poriyal | Sakkaraivalli Kizhangu Poriyal
Ingredients
Sweet potato - 1/2 kg skin removed, chopped to cubes, soaked in water
Onion-1 no chopped
Green chillies-2 nos chopped
Ginger-1 inch piece chopped fine
Curry leaves and coriander leaves few
Salt to taste
Oil-1 Tbsp
Recipe Video
Method
👉Scrape the skin of the sweet potato,cut to cubes, wash well and soak in water until use to prevent discoloration.
👉Boil water in a kadai add the sweet potatoes (after draining the water) and cook until they are done.Make sure that they are not overcooked. Once cooked drain the water completely and set the sweet potatoes aside.
👉Heat oil in a kadai add mustard seeds,urad dal, Bengal gram dal,cumin seeds,curry leaves ,red chillies,ginger,garlic, green chillies and allow it to splutter.
👉Add onion saute well until onions turn translucent.
👉Add the cooked sweet potatoes and gently mix everything well.
👉Add salt and asafoetida and saute for 5 mins in medium flame.
👉Add grated coconut and mix well.
👉Garnish with coriander leaves and remove from fire.
👉Serve .
Preparation Time-20 mins
Serves-4-5