Sweet Potato Curry (சர்க்கரைவள்ளி கிழங்கு கறி)

Sweet potato (சர்க்கரைவள்ளி கிழங்கு) is a tuber rich in dietary fiber, vitamins A, C and B6, minerals like manganese as well as antioxidants. It is roasted or boiled and eaten as a snack. It can be also prepared as thengai potta porial, ennai vathakkal or added to sambar or vathal kuzhambu. Today, I wish to share with you a new recipe made with sweet potato that can be served with chapatti or roti. Let’s check this recipe out.

Ingredients:

Sweet potato – medium, 3 no

Onion – large, 1 no, chopped

Tomato – large, 1 no, chopped

Turmeric powder - ¼ teaspoon

Salt – to taste

Curds – 100 ml or ½ teacup

Coriander powder – 1 tablespoon

Cumin powder – 1 teaspoon

Kashmiri chili powder - ¾ teaspoon, adjust to taste

Garam masala - ½ teaspoon

Oil – 1 tablespoon

Mustard seeds - ½ teaspoon

Cumin seeds - ½ teaspoon

Curry leaves – a few

Coriander leaves – chopped, 2 teaspoons

Method:

• Wash the sweet potatoes thoroughly, peel the skin, cut into cubes and add to a bowl of water. Keep aside.

• Beat the curds well. Add in coriander powder, cumin powder and garam masala. Mix well and keep aside.
• Heat oil in a kadai, add in mustard and cumin seeds, and when they start to crackle, add chopped onions and curry leaves. Sauté till the onion pieces turn transparent.
• Now add tomatoes and sauté for 2 minutes. Add in the sweet potato pieces, required salt and turmeric powder. Cover and cook on low flame till the vegetable is cooked.
• Add the curd mixture and mix well. Cook for 3 minutes. Garnish with coriander leaves. Serve hot with chapatti, phulka or roti.

Note: While cutting vegetables, please soak cut pieces sweet potato in water immediately, lest the pieces will turn dark when left exposed to air. 

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