This Tamil Brahmin / South Indian style Sweet Potato curry is a simple accompaniment to sambar and rice or rasam and rice. Nothing fancy about this curry, it is an easy way to prepare this vegetable with healthful properties. And did I say, totally beginner friendly too! Like I’ve often said in earlier posts, the sweet potato is a deceptive thing – so tough to slice and so easy to cook, that it cooks in 5-7 minutes flat in the pan itself. There’s no need to pressure cook or slave over the stove for a long time for this one.
This curry with its mild sweetness and no masalas, is good for toddlers too, to serve with dal and rice.
Also try this other kind of sweet potato curry, that I prepared using freshly harvested sweet potatoes from my kitchen garden!
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
helping
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- 1 350 grams sweet potato large /
- coconut oil 1 tbsp
- asafoetida pinch of
- dal 1 tbsp udad
- mustard seeds 1/2 tsp
- curry leaves 1 sprig
- chillies 2 dried red , broken in half
- salt 1/2 tsp
- 4 tbsps coconut fresh
Ingredients
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- To prepare this sweet potato curry, start by peeling the sweet potato.
- Cut into thin slices (1/2 cm thickness) and cut each slice into quarters or thirds, depending on the size of the sweet potato, to get bite sized slices.
- In a heavy bottomed pan, heat the oil.
- Add the asafoetida, udad dal, mustard seeds. Once the udad dal turns golden and mustard seeds splutter, add the curry leaves and dried chillies.
- Stir this for few seconds, and add the sweet potato slices.
- Add 1/2 tsp salt and toss everything together. Sprinkle some water and cover the pan, allowing the sweet potato to steam cook for 5-7 minutes. Keep a watch on this as it cooks very quickly and can easily turn to mush to cooked for much longer. If you think itu2019s too dry, then sprinkle some more water as it cooks.
- Garnish with fresh coconut and serve hot with rasam and rice.
very different to try thanks for this recipe