Sakkaravalli Kizhangu Poriyal Recipe - Spicy Sweet Potato Roast
A vegetarian Chettinad recipe with sweet potatoes, asafoetida (hing), mustard seeds. Ready in 45 min, serves 4.
Curated byRamesh Kumar🇮🇳
- 1
To begin making the Spicy Sweet Potato Roast Recipe/ Sakkaravalli Kizhangu Poriyal Recipe, first get all the ingredients ready
sweet potatoes(3) - 2
Peel and cut the sweet potatoes into 1 inch size pieces and soak in water to prevent discoloration
sweet potatoes(3) - 3
Heat two tablespoon of oil in a wok over medium heat
- 4
Add the mustard seeds, urad dal and allow them to crackle and turn golden brown and crisp
mustard seeds(1/4 teaspoon)white urad dal (split)(1/4 teaspoon) - 5
Stir in the curry leaves, asafoetida and finally the peeled and cut sweet potatoes
sweet potatoes(3)asafoetida (hing)(1/2 teaspoon)sprig curry leaves(1) - 6
Sprinkle salt and stir well to combine
salt - to taste - 7
Cover the pan and turn the heat to low and cook the sweet potatoes until they are almost cooked
sweet potatoes(3) - 8
Towards the end, stir in the turmeric powder and red chilli powder
turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1 teaspoon) - 9
Stir well to combine and finally cook the sweet potato roast/ Sakkaravalli Kizhangu Poriyal without the lid and allow it to roast until golden and slightly crisp
sweet potatoes(3) - 10
Roast the sweet potatoes/Sakkaravalli Kizhangu Poriyal until they have a slightly crispy texture
sweet potatoes(3) - 11
Remember the sweet potatoes drink a lot of oil, so adding more oil will give a more roasted feel, but watch out for that excess
sweet potatoes(3) - 12
Once the Sweet potatoes/Sakkaravalli Kizhangu Poriyal are well roasted, check the salt and spice levels and adjust to suit your taste
sweet potatoes(3)salt - to taste - 13
Turn off the heat and transfer the Sakkaravalli Kizhangu Poriyal into a serving dish
- 14
Serve Sakkaravalli Kizhangu Poriyal along with Yeruvalli Kuzhambuand Steamed Rice for a weekday lunch
- 15
You can also pack this with Tawa Paratha for Lunch Box
Nutrition Facts
Per serving
Rate this recipe
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Sakkaravalli Kizhangu Poriyal Recipe - Spicy Sweet Potato Roast
A vegetarian Chettinad recipe with sweet potatoes, asafoetida (hing), mustard seeds. Ready in 45 min, serves 4.
Curated byRamesh Kumar🇮🇳
Directions
15 steps- 1
To begin making the Spicy Sweet Potato Roast Recipe/ Sakkaravalli Kizhangu Poriyal Recipe, first get all the ingredients ready
sweet potatoes(3) - 2
Peel and cut the sweet potatoes into 1 inch size pieces and soak in water to prevent discoloration
sweet potatoes(3) - 3
Heat two tablespoon of oil in a wok over medium heat
- 4
Add the mustard seeds, urad dal and allow them to crackle and turn golden brown and crisp
mustard seeds(1/4 teaspoon)white urad dal (split)(1/4 teaspoon) - 5
Stir in the curry leaves, asafoetida and finally the peeled and cut sweet potatoes
sweet potatoes(3)asafoetida (hing)(1/2 teaspoon)sprig curry leaves(1) - 6
Sprinkle salt and stir well to combine
salt - to taste - 7
Cover the pan and turn the heat to low and cook the sweet potatoes until they are almost cooked
sweet potatoes(3) - 8
Towards the end, stir in the turmeric powder and red chilli powder
turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1 teaspoon) - 9
Stir well to combine and finally cook the sweet potato roast/ Sakkaravalli Kizhangu Poriyal without the lid and allow it to roast until golden and slightly crisp
sweet potatoes(3) - 10
Roast the sweet potatoes/Sakkaravalli Kizhangu Poriyal until they have a slightly crispy texture
sweet potatoes(3) - 11
Remember the sweet potatoes drink a lot of oil, so adding more oil will give a more roasted feel, but watch out for that excess
sweet potatoes(3) - 12
Once the Sweet potatoes/Sakkaravalli Kizhangu Poriyal are well roasted, check the salt and spice levels and adjust to suit your taste
sweet potatoes(3)salt - to taste - 13
Turn off the heat and transfer the Sakkaravalli Kizhangu Poriyal into a serving dish
- 14
Serve Sakkaravalli Kizhangu Poriyal along with Yeruvalli Kuzhambuand Steamed Rice for a weekday lunch
- 15
You can also pack this with Tawa Paratha for Lunch Box
About this recipe
A vegetarian Chettinad recipe with sweet potatoes, asafoetida (hing), mustard seeds. Ready in 45 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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