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.