Sweet potato curry | Sakkari valli kizhangu curry is one my mom makes during Pongal festival. The version she makes is with jaggery and will be like a sweet halwa. Though I like that I can’t take it more as I feel it is too sweet for me. This version of making curry is like how we make a potato curry, I gave for the no onion no garlic recipes supplement, which I did for kungumam thozi. So Since now the sweet potato is in season and also Pongal festival is coming up, thought of posting this sweet potato recipe today.

Also check out other sweet potato recipes, Sweet potato paratha, Sweet potato chaat, Sweet potato payasam, Sweet potato cutlet

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Sweet potato curry

Delicious South Indian style sweet potato curry

Course Accompaniments

Cuisine South Indian

Keyword Dry curry, no onion garlic recipes

Prep Time 5

Cook Time 25

Total Time 30

Servings

Author Jeyashri suresh

Ingredients

2 Sweet Potato medium size
1.5 tsp Sambar Powder
1/4 tsp Turmeric powder
Salt to taste
3 tsp Oil
1/4 tsp Mustard seeds
Coriander leaves few optional

Instructions

Pressure cook the sweet potato till 2 whistles. Ensure not to cook this too much, or else it will be mashed. The best way to cook is to wash the sweet potato keep it inside a vessel and sprinkle a little water on this. You can cook this even with rice and dal too. That is it won't get mashed even after 5-6 whistles if u make it in this method. If u put it directly in the cooker it will be mashed soon.
Peel the skin and cut it into cubes.
Add sambar powder, salt, and turmeric powder to this.
In a pan add oil and add the mustard seeds, When it splutters add in the sweet potato mixture.
Mix well so that the powders coat the sweet potato evenly. Cook in a low flame. Cook for 5 minutes and add the chopped coriander leaves.
Cook till it is evenly roasted. It will take 7-10 minutes in a non-stick pan.
Sweet potato curry is ready to serve. It goes very well with sambar rice and rasam rice too.

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Notes

1. Take care not to overcook the sweet potato.

2. The sweet potato curry will not taste too sweet.

sakaravalli kizhangu curry
Method:

Pressure cook the sweet potato till 2 whistles. Ensure not to cook this too much, or else it will be mashed. The best way to cook is to wash the sweet potato keep it inside a vessel and sprinkle a little water on this. You can cook this even with rice and dal too. That is it won’t get mashed even after 5-6 whistles if u make it in this method. If u put it directly in the cooker it will be mashed soon.
Peel the skin and cut it into cubes.
Add sambar powder, salt, and turmeric powder to this.
In a pan add oil and add the mustard seeds, When it splutters add in the sweet potato mixture.