Sweet Potato Curry/Sakkaravalli Kizhangu Poriyal

Sweet potato are a major source of skin protecting  beta carotene, they are as much as healthier like our carrots. This humble root vegetable is rarely cooked in our kitchen, you can dish out many different dishes to bakes with this sweet potatoes. The ladies from my family make different dishes from this root vegetable and one among their dishes, this curry is my all time favourite. This poriyal aka curry goes awesome as side dish with a simple rasam rice. You can also enjoy this vegan dish thoroughly with rotis, eventhough this dish may tastes bit sweet, the spices used in this poriyal will definitely give this poriyal enough spiciness.

A simple coarse paste of spices makes this poriyal as a delicious side dish, the cooking time may varies depending upon the freshness of the sweet potato,however this curry is one of my grandma's signature dish, you can also make the same poriyal with pumpkins too.Today is the last thursday of the month and its time to post for Vegan Thursdays, an vegan event running twice a month,this simple,delicious and vegan curry goes to this event.Sending to Srivalli's Side dish Mela.

3cups Sakkaravalli kizhangu/sweet potato (peeled & cubed)

Salt

Oil

1tsp Mustard seeds

1tsp Urad dal

Few curry leaves

To grind:

10nos Shallots

2tbsp Coconut

1tsp Fennel seeds

2nos Dry red chillies

4nos Garlic cloves

1tbsp Black peppercorns

1tsp Cumin seeds

Cook the cubed sweet potatoes in enough water with salt..

Once they turns soft, put off the fire, drain the water and keep aside.

Meanwhile, grind all the ingredients given under the list 'to grind' as coarse paste.

Heat enough oil,let splutters the mustard seeds,urad dal,add in the curry leaves.

Now add the coarse paste, cook in simmer for few minutes.

Finally add the cooked sweet potato cubes,salt (if needed) and cook everything in simmer until the potato pieces gets well coated by the masala paste.

Serve warm as side dish.