Sweet Potato Curry
This Tamil Brahmin / South Indian style Sweet Potato curry is a simple accompaniment to sambar and rice or rasam and rice. An easy beginner friendly way to prepare sweet potatoes, great for toddlers too!
Ingredients
- 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
Instructions
- 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.