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Sakkaravalli Kizhangu Poriyal Recipe - Spicy Sweet Potato Roast
ChettinadLunchVegetarian

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🇮🇳

Calories
—kcal
Estimated Cost
₹225-375
Servings Scaler
4

Instructions

15 steps
  1. 1

    To begin making the Spicy Sweet Potato Roast Recipe/ Sakkaravalli Kizhangu Poriyal Recipe, first get all the ingredients ready

    sweet potatoes(3)
  2. 2

    Peel and cut the sweet potatoes into 1 inch size pieces and soak in water to prevent discoloration

    sweet potatoes(3)
  3. 3

    Heat two tablespoon of oil in a wok over medium heat

  4. 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. 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. 6

    Sprinkle salt and stir well to combine

    salt - to taste
  7. 7

    Cover the pan and turn the heat to low and cook the sweet potatoes until they are almost cooked

    sweet potatoes(3)
  8. 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. 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. 10

    Roast the sweet potatoes/Sakkaravalli Kizhangu Poriyal until they have a slightly crispy texture

    sweet potatoes(3)
  11. 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. 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. 13

    Turn off the heat and transfer the Sakkaravalli Kizhangu Poriyal into a serving dish

  14. 14

    Serve Sakkaravalli Kizhangu Poriyal along with Yeruvalli Kuzhambuand Steamed Rice for a weekday lunch

  15. 15

    You can also pack this with Tawa Paratha for Lunch Box

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