Sweet Potato Curry|Sakkaravalli Kizhangu Poriyal Recipe

• Sweet potato/Sakkaravalli kizhangu – 4 nos
• Big onion – 1 no ( finely chopped)
• Curry leaves – few
• Sambar powder – 3/4 tsp
• Turmeric powder – 1/8 tsp
• Salt & water – as needed

To temper

• Cooking oil – 1 tbsp
• Mustard seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Hing/asafetida – 2 pinches

• Wash and pressure cook the sweet potato for one whistle in low flame. Peel the skin and chop the cooked potatoes into cubes. Set aside.

• Heat oil in a pan and splutter mustard seeds,urad dal and jeera. Add big onions, curry leaves and hing. Saute till onion turns transparent.

• Now add the cooked potato cubes, turmeric powder, sambar powder and salt. Mix well and saute in medium flame. Let it roast well till raw smell of sambar powder emanates. Toss it once or twice in the middle. Garnish with coriander leaves if you wish. Serve with sambar rice.Enjoy ! 

• You can replace sweet potatoes with potato and make the same way.
• For variations, you can grind 1/4 cup of coconut + 1 big onions+ 1/2 tsp of jeera to a coarse paste and coat the cooked potatoes along with sambar powder. Then you can temper and roast it as mentioned above.
• You can also add few drops of lemon juice if desired.