The sweet potato curry is a South
Indian yam recipe that adds a sweet and hot touch to your meal along
with a
lot of nutrition. This is a quick dish that tastes great with plain
white rice and is frequently included in our healthy meal plans.
Servings: 4
Cooking Time: 15 minutes
Ingredients
3 medium sweet potatoes, lightly peeled
and cut into
medium-sized
cubes
and
boiled or cooked in the microwave
1/2 inch piece of ginger, finely chopped
6-7 green chillies, slit and cut into small pieces
6-7 curry leaves
1/4 cup freshly grated (or dry) coconut
Salt to taste
For Seasoning
1 tbsp chana dal (split bengal gram)
5-6 tsp vegetable oil
Asafoetida (hing), a pinch
1/2 tsp turmeric powder
1 1/2 tsp mustard (rai) seeds
Preparation
Heat the oil in a wide pan on medium heat. Add the
asafoetida and
chana
dal. As the dal starts to brown, add the mustard seeds. As the seeds
start to splutter, add the chillies and ginger and fry for a few
seconds and then add the turmeric powder and curry leaves.
Add the boiled and cubed sweet potatoes and salt to
taste.
Mix well and
cover and cook for two minutes. Add the grated cocnut and stir
for a minute or two.
Serve the sweet potato curry hot with plain white
rice and a dollop of ghee
(clarified
butter).
Cooking Tip To save time, boil the sweet potatoes in the
pressure cooker for
2-3 whistles or use the potato setting in the microwave. The sweet
potato should not be too soft.
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