sakkaraivalli kizhangu poriyal, sweet potato poriyal


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.
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.

Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: 5 mins   |  Cook time: 15 mins Serves: | Author:

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.

sakkaraivalli kizhangu poriyal

Ingredients

Sweet potato, sliced – 1& 1/2 cups
Coconut, grated – 3 tbsp
Salt – As needed

To roast & powder

Oil – 1 tsp
Red chilli – 3
Coriander seeds -1 tsp
Chana dal – 1 tsp
Urad dal – 1/2 tsp
Asafoetida – 1/8 tsp

To temper

Oil – 1 tsp
Mustard – 1/2 tsp
Curry leaves – 1 sprig

Method

  1. Peel the skin off sweet potato, slice into thick pieces. Boil it with salt until cooked. Drain and set aside once done.
  2. In a kadai, roast chilli, coriander seeds, chana dal, urad dal until golden and lastly add asafoetida. 
  3. Cool down the roasted items and powder it.
  4. Temper with oil, mustard and curry leaves. Add boiled sweet potato.
  5. 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:

  1. 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. 
  2. Boil it with salt until cooked. Drain and set aside once done.
  3. In a kadai, roast chilli, coriander seeds, chana dal, urad dal until golden and lastly add asafoetida.
  4. Cool down the roasted items and powder it. Temper with oil, mustard and curry leaves. Add boiled sweet potato.
  5. Give it a stir and add powdered spice.
  6. Lastly add coconut and roast for a minute.

Serve as accompaniment for rice.





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