February 17, 2016

Sweet Potato / Sakkari Valli Kizhangu Fry

     Typically we eat boiled Sweet Potatoes only. When you use Sweet Potato as Spicy fry as in this recipe, you will get a mixture of sweetness and spicy taste. This goes well  as side-dish for  Fried Rice Recipes.

Recipe Cuisine : South Indian | Recipe Category: Fry / Poriyal
Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 1 1/2 cup

Sweet Potato
¼ kg
Red Chilli Powder (click here for homemade red chilli powder recipe)
1 tsp
To taste
To Temper:

2 tsp
Mustard Seeds
¼ tsp
Cumin Seeds
1 tsp
Grated Ginger
1 tsp
Curry Leaves
½ spring

1. Wash and cut the sweet potato into big chunks.
2. Pressure cook them with ¼ cup of water for 1 whistle in high flame.
3. After pressure has gone, open the lid of the pan and strain the water and allow it to cool down.
4. Then remove the skin of the sweet potatoes and cut them into small cubes.
5. Heat the oil in a pan, add mustard seeds and wait for popping.
6. Then add cumin seeds, grated ginger and curry leaves. Sauté for few seconds.
7. Now add the red chilli powder and salt. Stir them quickly and add the cubed potatoes. Mix them well and sprinkle water (2 tbsp). Cook till the sweet potatoes become crisp.
       Spicy and delicious sweet potato fry / poriyal is ready .

1. You should not over cook the potatoes as you cannot cut them into cubes.



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