sakkaravalli kilangu poriyal / sweet potato poriyal
sakkaravalli kilangu poriyal / sweet potato poriyal
Sweet potatoes are so fulfilling root vegetable with a special sweetish flavour and taste. I love this to have it hot as such simply steamed with skin removed. You can have it by sprinkling some masalas like chilli powder, chat masala and salt As far as I know there are two varieties available here one is the violetish and the white one. Mostly this white variety is common here but I feel they are less sweet. The coloured one has more intense flavour and taste compared to the white one. But Iam not sure just its my own thought. I did this sakkaravalli kilangu poriyal this time for the lunch menu. It was super delicious with sambar sadam and curd rice. Spices added can be little higher as you like to give a balance to the
sweetness. Don’t boil the vegetable too much it should be correctly done as we do for out regular potatoes. Nothing special to be followed for making this recipe it as simple as doing a regular potato masala. No roasting and grinding of spices. I have added a simple chilli powder and garam masala that’s it matter over. Have added some grated coconut at the end but its only optional. Do try this sakkaravalli kilangu poriyal for rasam sadam or any lunch menu. Please check my cutlet recipe with sweet potato here.
sakkaravalli kilangu poriyal / sweet potato poriyal
INGREDIENTS:
Sakkaravalli kizhangu / sweet potato – 1/4 kg
Salt to taste
Chilli powder – 2 tsp
Turmeric powder – 1/2 tsp
Garam masala – 1 tsp
Asafoetida – 1/4 tsp
Kadugu/mustard – 1 tsp
Oil – 2 tbsp
Grated coconut – 1 tbsp
METHOD:
1.Add water in a cooker pressure cook the kilangu with salt after washing it nicely.
2.When steam subsides take drain the water, peel the skin and chop the kizhangu to pieces and keep ready.
3.Keep a kadai add oil when it heats up add mustard to splutter.
4.Now add Asafoetida then chopped kilangu.
5.Add in needed salt, chilli powder ,turmeric and garam masala.
6.Nicely turn over the kilangu till the rawness of the vegetable goes off.
7.Keep in low flame for 5 minutes.
8.Switch off the flame and serve for lunch.
sakkaravalli kilangu poriyal / sweet potato poriyal
Ingredients
- Sakkaravalli kizhangu / sweet potato - 1/4 kg
- Salt to taste
- Chilli powder - 2 tsp
- Turmeric powder - 1/2 tsp
- Garam masala - 1 tsp
- Asafoetida - 1/4 tsp
- Kadugu/mustard - 1 tsp
- Oil - 2 tbsp
- Grated coconut - 1 tbsp
Instructions
- Add water in a cooker pressure cook the kilangu with salt after washing it nicely.2.When steam subsides take drain the water, peel the skin and chop the kizhangu to pieces and keep ready.3.Keep a kadai add oil when it heats up add mustard to splutter.4.Now add Asafoetida then chopped kilangu.5.Add in needed salt, chilli powder ,turmeric and garam masala.6.Nicely turn over the kilangu till the rawness of the vegetable goes off.7.Keep in low flame for 5 minutes.8.Switch off the flame and serve for lunch.
Notes
- I have added salt while boiling the kilangu so when making poriyal add it a little accordingly.
- Cook the sweet potato as we cook for potato masala.
- If you wish you can add some onions while making tadka.