SWEET POTATO CURRY (South Indian Style)

 

 

 

Sweet potatoes are a nutritious and versatile root vegetable packed with numerous health benefits. They are rich in dietary fiber, which aids digestion and helps keep you feeling full for longer duration. High in beta-carotene, sweet potatoes support healthy vision and boost immunity by providing the body with vitamin A. 

 

Their natural antioxidants help fight inflammation and protect against chronic diseases. With a low glycemic index, sweet potatoes help regulate blood sugar levels, making them a great option for people with diabetes. Beyond their health benefits, sweet potatoes are incredibly versatile in the kitchen. 

 

In South Indian cuisine, they are commonly used in dishes like sweet potato poriyal, a dry stir-fry, and kootu, a coconut-based curry. They are also featured in desserts such as sweet potato payasam and halwa. Roasted or baked sweet potatoes make for delicious and healthy snacks or side dishes. Incorporating sweet potatoes into your meals adds not only nutritional value but also adds delightful flavor.

 

 

 

 

INGREDIENTS :

 

• Sweet potatoes – 2 medium-sized (peeled and cubed), Onions- 2 nos

• Coconut (grated) – ¼ cup

• Cumin seeds – 1 tsp

• Red chilies – 3–4 (adjust to taste)

• Turmeric powder – ¼ tsp

• Mustard seeds – ½ tsp

• Urad dal – 1 tsp

• Curry leaves – a few

• Asafoetida – a pinch

• Oil – 1 tbsp (preferably coconut oil or sesame oil)

• Salt – to taste

• Water – as needed

   

   

  PROCEDURE :

   

   

• Cook Sweet Potatoes:

  • Boil or steam the sweet potato cubes until just tender. Don’t overcook.

• Make Coconut Paste:

  • Grind grated coconut with cumin seeds and red chilies into a coarse paste. Add a little water if needed.

• Temper:

  • In a pan, heat oil. Add mustard seeds, urad dal, curry leaves, and a pinch of asafoetida. Let them splutter.Add chopped onions,salt and fry till it turns translucent.

• Add Potatoes & Masala:

  • Add the boiled sweet potatoes to the pan. Sprinkle turmeric and salt. Sauté for 2 minutes.

  • Add the ground coconut paste and a splash of water if needed. Mix gently.

• Simmer:

  • Let it cook on low heat for 3–5 minutes until flavors blend well.

---

• Garnish with chopped coriander leaves.

  Serve With:

• Steamed rice and rasam or sambar

• Chapati or dosa as a side dish

 

---