Ingredients
- 300 grams sweet potato
- Required salt
- 1/4 teaspoon turmeric powder
- 1+1/2 tablespoon idli podi
To temper
- 1 + 1/2 tablespoon coconut oil
- 1/2 teaspoon mustard seeds
- 1 tablespoon chana dal
- curry leaves few
- 1 tablespoon urad dal
- asafoetida
Instructions
- First, Wash and chop sweet potatoes
- Transfer to a colander and run cold water. drain the water and make sure water is not dripping
- Add oil and heat on a medium flame
- When the oil turns hot, add mustard seeds, urad dal, and chana dal; let them splutter
- Furthermore, add asafoetida and curry leaves; mix well
- Add sweet potatoes; give a quick mix and spread
- cover and cook for 4 minutes or till sakkaraivalli kizhangu turns to soft press stage. Mix well once in 2 minutes
- add salt and turmeric powder; cook for a minute
- Furthermore, add idli podi; mix well and make sure podi is well coated
- finally, add rice flour and Turn down to low flame; cook for 4 minutes until the masala is well coated and the curry turns flavorful
Video
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