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

 

---

SWEET POTATO ADAI

 

 

 

As a kid, I always despised adai,but over the years,I have noticed a significant transformation in my taste preferences. Hence,I have been trying out different variants of adai,as it has become a regular dish in my breakfast menu.Recently,I prepared this sweet potato adai. The inclusion of this veggie,infused a nice sweet taste and a soft texture to adai.

 

 

 

 

 INGREDIENTS TO GRIND :

SOAKED IDLI ( PAR BOILED) RICE- 1 1/2 CUP

SHALLOTS- 6-7 

GREEN CHILLIES- 2 

FENNEL SEEDS- 3/4 TSP

GINGER CHOPPED- 1 TSP

OTHER INGREDIENTS :

SALT TO TASTE

OIL AS REQUIRED

CHOPPED CORIANDER LEAVES

SWEET POTATO- 2OO GRAMS

PROCEDURE :

1. Wash,rinse and soak idli rice in water for 2 hours.

2. After the rice softens,discard the water and shift the same to a mixer jar along with above cited ingredients and grind to a smooth thick batter.

3.Steam sweet potatoes,after removing the peel,grate it.

 

4. Incorporate the grating to the batter,along with salt,chopped coriander and curry leaves.

5. Apply oil on the tawa and heat it . Now spread the batter on the tawa and drizzle oil on the surface  and sides.

6. Flip on both the sides cook till its crisp.

 

 

SWEET POTATO PARATHA

 

 

 This is yet another scrumptious preparation involving sweet potato. This tuberous root is healthier compared to the potato and replete with vitamins,minerals and nutrients. The combination of different spices along with the sweetness of the veggie,makes this paratha, a real treat for the taste buds.

 

 

 

 

 

INGREDIENTS :

 

SWEET POTATO - 400 GRAMS

 WHEAT FLOUR- 1 1/2 CUPS

CARAWAY SEEDS/ AJWAIN- 1 TSP

CHILLI POWDER- 1/2 TSP

GARAM MASALA- 3/4 TSP

TURMERIC POWDER- 1/4 TSP

AAM CHUR POWDER- 3/4 TSP

SALT TO TASTE

GINGER GARLIC PASTE- 1 TSP

CHOPPED CORIANDER LEAVES.

PROCEDURE :

1. Wash and steam sweet potatoes in a pressure cooker for 2-3 whistles and switch off.

2. Allow the veggie to cool and peel it. Grate the peeled veggie.

3. Transfer the gratings along with wheat flour and all the other ingredients cited above. Mix well and knead to a stiff dough and keep it aside for 20-25 minutes.

4. Divide the dough into equal sized balls. 

5. Pinch the dough and  flatten it. Dust some flour on the flattened dough.Using a rolling pin, roll it into slightly thicker chapatis.

6 Heat the tawa and slide the parathas and cook on both the sides until you notice brown spots .

7. Smear ghee/butter on the hot parathas and serve with yogurt/curd

 

 

SPICY SWEET POTATO CURRY

 

Sweet potato is replete with fibre,antioxidants and vitamins. Since this veggie is low on glycemic index,even diabetic can consume it. I have posted a couple of dishes involving sweet potato,on this blog. This is yet another spicy preparation with this veggie.Normally,I deplore sweetness in any kind of curry,hence made it spicier by adding two variants of chilli- green and red. If you can't tolerate spice,then you can skip either of the two. Pounding garlic,green chiilies and curry leaves in a mortar and pestle gives an unique flavour. 

 

INGREDIENTS TO POUND COARSELY :

GREEN CHILLIES- 2 NOS

GARLIC CLOVES-  4-5 NOS

CURRY LEAVES-  2 SPRIGS

INGREDIENTS TO DRY ROAST & GRIND COARSELY :

CORIANDER SEEDS- 4 TSP

URAD DAL- 2 TSP

GRAM DAL-2 TSP

PEPPERCORNS- 1/2 TSP

RED CHILLIES- 3 NOS

DRY COCONUT SHREDDED- 1 1/2 TBSP

OTHER INGREDIENTS :

SWEET POTATO-  400 GRAMS

ONION- 2 NOS

MUSTARD- 3/4 TSP

TURMERIC POWDER- 1/4 TSP

COCONUT OIL-  1 TBSP

SALT TO TASTE

PROCEDURE :

1. Wash sweet potato thoroughly and wipe it. Steam the potatoes with peel for two whistles and switch off. 

   

2.  On cooling,remove the peel and chop it into cubes and keep it aside.

3. In a pan heat oil and splutter mustard seeds. Then add chopped onions,curry leaves over it along with salt and saute till the onions turn translucent.

 

 4. Add the coarsely pound mixture of green chillies,garlic cloves and curry leaves and saute till the raw smell evades completely.

5. Now transfer the chopped potato pieces and blend well. Add turmeric powder and saute for a minute.

6. Now sprinkle the coarse powder over the sauteed veggie and simmer in mild heat for a couple of seconds and switch off.

  

SWEET POTATO TIKKI

Tikki is a shallow-fried snack,mostly prepared with potato. You can even incorporate sweet potatoes in it. I love the sweetness in this veggie and love to try any kind of dish with it. Sweet potatoes are excellent source of vitamin A,besides other essential minerals,vitamins and nutrients. 

 

 

 

 INGREDIENTS :

SWEET POTATO- 500 GRAMS

ONION MEDIUM SIZE- 2 NOS

MINT LEAVES- 4 SPRIGS

CHOPPED CORIANDER LEAVES- 1 TBSP

CHILLI POWDER- 1/4 TSP

GARAM MASALA POWDER- 1/2 TSP

GINGER GARLIC PASTE- 1 TSP

LEMON JUICE- 1 TSP

SALT TO TASTE

GRAM FLOUR- 2 TBSP

RICE FLOUR- 3/4 TBSP

PROCEDURE :

1. Steam cook sweet potato with peel. On cooling,remove the peel and mash it well.

2. In a wide bowl,take mashed potato and all the above cited ingredients and mix well. 

 

3. Don't add water to the mixture,as it will turn soggy. Divide the contents to equal balls. Flatten the balls on a plastic sheet.

4. Brush oil on a pan and heat it. Transfer the flattened patties on the pan and drizzle oil on both the sides and roast till it turns crispier on both the sides.

5. Slide the cooked patties and serve with any chutney,dip,sauce or ketchup.

SWEET POTATO CURRY

 

 

 

 Sweet potato,is a good source of Vitamin A,B and C. This fibrous tuber,is good source of antioxidants too. Many dishes like curry,kheer,halwa,karakuzhambu can be prepared using this veggie.The sweet taste of this veggie,makes the dish very flavoursome.

INGREDIENTS

SWEET POTATO-  500 GRAMS

ONION- 2 NOS

TOMATO- 2 NOS

GARLIC CLOVES- 4 NOS

 

COCONUT GRATINGS- 1 1/2 TBSP

CHILLI POWDER- 1 TSP

TURMERIC POWDER-1/4 TSP

CORIANDER POWDER- 1 1/2 TSP

CUMIN SEEDS- 1 TSP

CURRY LEAVES- 1 SPRIG

OIL- 1 TBSP

SALT TO TASTE.

 

 

METHOD

 

Wash sweet potatoes thoroughly and chop it to big pieces with the skin and keep it aside. Unlike,the potatoes,this veggie cooks very fast. Hence you can even cook it directly.

I cooked it in a pressure cooker. Transfer the chopped the chopped potatoes to a pressure cooker along with salt and water and cook for one whistle and switch off.

On cooling,remove the lid and take out the peel from the steamed veggie and keep it aside.

Heat oil in a pan and add cumin seeds.When it starts to splutter,add chopped onions,curry leaves,minced garlic cloves,salt and fry till the onions turn translucent.

Now add in the chopped tomatoes and fry till it turns mushy in consistency. Add all the spice powders and saute well.

Add little water to prevent the powders from getting burnt.

Now transfer the steamed potatoes over the sauteed ingredients and mix in mild heat for two seconds after adding coconut gratings and switch off.

SWEET POTATO VADAI / VADA

 Sweet potato is a seasonal plant, brimming with immense health benefits. This tuber is rich in essential vitamins,minerals and nutrients. There are varied dishes prepared from this staple vegetable. I prepared vada today. The vadai is akin to cutlet or potato vada/vadai in texture with soft inner layer and crispy exterior. The slight sweetness makes the vada more flavorsome. Sugar content in the veggie imparts a brownish tinge to the dish.

INGREDIENTS

MASHED SWEET POTATO-  1 1/2  CUPS

GRAM FLOUR-  1 1/2 TBSP

CORN FLOUR- 3/4 TBSP

GRATED GINGER- 1 TSP

CHOPPED GREEN CHILLI- 2 NOS

CHILLI POWDER- 3/4 TSP

ONIONS- 2 NOS

CURRY LEAVES- 1 SPRIG

SALT TO TASTE

 

OIL FOR FRYING

METHOD

Wash sweet potatoes and pressure cook in cooker for two whistles along with peel.

On cooling remove the peel from the sweet potatoes and mash it nicely.

In a wide bowl transfer mashed sweet potatoes and add all the above cited ingredients and mix to a stiff dough.

 

Don't add water. The moisture content in the boiled veggie is enough  for mixing .

Pinch the dough and flatten it on your palm or plastic sheet. Spread flattened dough on a clean,dry surface.

Heat oil in a pan. When it is hot enough drop the vadais gently and fry on both the sides till crisp.