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    Home » Side Dish for Rice

    Chakkaravalli Kilangu Poriyal / Sweet Potato Curry Recipe | Side dish Recipes for Rice

    Published: Apr 10, 2013 · Modified: Jul 24, 2015 by Radhika · This post may contain affiliate links · 12 Comments

    80 shares
    Chakkaravalli Kilangu Poriyal
    If you are on the look out for a sweet and spicy combination in a poriyal/curry for side dishes to rice, this is the recipe for you.  As this curry is mildly spiced, the kids will love it. This curry tastes amazing and goes very well if had with a hot and spicy Kulambu rice.

    You can adapt the same recipe for good old potatoes as well but the taste will not be the same. As the second most harvested crop next to Peanuts in my In-Laws place are sweet potatoes, the people of the town make varied recipes out of it and this is the one that I love the most as its a simple and quick side dish.
    Side dish for Rice

     

    Chakkaravalli Kilangu Poriyal | Sweet Potato Curry

    Prep time: 10 mins | Cook time: 10 mins | Serves: 3-4

    Ingredients:

    • Chakkaravalli Kilangu (Sweet Potato) – ¼ kgs
    • Mustard seeds – ½ tsp
    • Urad Dal – 1 tsp
    • Asafetida – ¼ tsp
    • Curry leaf – 1 sprig
    • Oil – 3 tsp
    • Salt – to taste

    To be ground to a coarse paste:

    • Fresh grated coconut – ¼ cup
    • Cumin seeds – ½ tsp
    • Fennel seeds (perunseeragam) – ¾ tsp
    • Garlic pods – 2 (optional)
    • Sambar onions (Shallots) – 3
    • Dry whole red chilies – 4
    • Turmeric powder – ⅛ tsp


    Instructions:

    1. Wash and trim the edges of sweet potatoes. Pressure cook in enough water for 2 whistles over medium flame. After the pressure is released, let it cool. Peel the skin off and cut either into roundels or into large chunks and keep it aside.
    2. In a mixie or in a food processor, place all the ingredients mentioned for grinding and using the pulse or whipper button grind to a coarse paste. If you feel that the ingredients are not getting ground, use just ½ to ¾ teaspoon of water.
    3. Heat a pan with oil. Add the mustard seeds and when they pop, add the urad dal and roast for 1 minute till it becomes golden brown. Now add asafetida and curry leaves.
    4. Add the coarsely ground paste, salt and the sweet potato roundels, 2 teaspoon of water and mix well.
    5. Close with a lid and let it cook over low flame. Mix in between. The mixture should cook from the steam released by it. If you feel the mixture sticking to the bottom of the pan, just add 1-2 teaspoon of water to keep it moist or 1-2 teaspoon of oil if you want the curry to be well roasted.
    6. Let it cook for 5-7 minutes for all the flavors to merge together and the mixture becomes dry.
    7. Take off stove and serve hot with Sambar or Kulambu saadam.
    Sweet Potato Stir fry

    Notes:

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

    1. If you make this in a non stick pan, there is no need to add extra water or oil as you will not get the sticking to the pan problem.
    2. If you want the curry to be well roasted, add 3-4 teaspoon of oil in step-4 and cook for extra 3-4 minutes over low flame.

    More Side Dish for Rice

    • Kathirikkai Podi Curry - Brinjal Podi Curry Recipe
    • Erissery Recipe - Kerala Mathanga Vanpayar Erissery
    • Paneer Taka Tak - Tawa Paneer - Paneer Tak-a-Tak
    • Palakottai Varuval - Masala Jackfruit Seeds Roast Recipe

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    Reader Interactions

    Comments

    1. sushmita pandit

      April 11, 2013 at 4:25 pm

      Nice Recipe
      http://wahsushkitchen.blogspot.de/

      Reply
    2. Dipti Joshi

      April 11, 2013 at 3:36 pm

      simple and tasty recipe!

      Reply
    3. Veena Theagarajan

      April 11, 2013 at 5:15 am

      looks good.. perfectly done

      Reply
    4. Gayathri Ramanan

      April 11, 2013 at 3:08 am

      curry looks tempting..
      visit my blog..
      http://foody-buddy.blogspot.com/

      Reply
    5. Krithi Karthi

      April 11, 2013 at 12:55 am

      Perfectly done Radhika!

      Reply
    6. Divya Shivaraman

      April 10, 2013 at 11:46 pm

      deliciousooooooo delicious

      Reply
    7. Rev

      April 10, 2013 at 11:16 pm

      Lovely side dish! Nice!

      Reply
    8. DadsAngel

      April 10, 2013 at 9:17 pm

      Looks delicious!, However, can we make it without coconut?

      Reply
    9. divya

      April 10, 2013 at 8:26 pm

      looks very tempting. Irresistible.

      Reply
    10. Roshni

      April 10, 2013 at 6:11 pm

      I make poriyal similar to this with potato and vazhakka.. never made with sweet potato.. good idea. will try

      Reply
    11. Priya Suresh

      April 10, 2013 at 4:21 pm

      Been ages i prepared poriyal with sweet potato,makes me nostalgic.

      Reply
    12. jellybelly-shanavi

      April 10, 2013 at 3:41 pm

      Amma makes this masala, she adds coriander seeds as well for taro root fry. Finger licking fry for sambar rice..

      Reply

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    Radhika of Tickling Palates Blog

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