This South Indian sweet potato poriyal, a perfect side dish, is a simple vegetable stir-fry made with tender sweet potatoes, fresh ginger, green chiles, curry leaves, and freshly grated coconut.
About this South Indian sweet potato poriyal
This is an easy everyday side dish that comes together with just a handful of ingredients. However, this is perfect to serve for festive occasions. It can be a great low calorie healthy snack too.
In our home, we make this for our tradiitonal harvest festival. This is one of our family recipes that even my kids love. I make exactly how my mom makes it. Maybe that's the magic.
This poriyal or dry curry is both sweet and savory. The sweetness of the potatoes and coconut balances the heat from green chilies, ginger and the aroma of the spices. You can adjust the chiles to customize your preferences.
This is a straightforward stir-fry that requires minimal preparation. That's why I love to make thios often inaddition to being addicted for its comforting balanced flavors.
Additionally, sweet potato offers a low calorie value and is rich in fiber. This recipe uses the purple skinned and white flesh Murasaki sweet potato variety. You could also use what you have on hand.
This curry may sound similar to the Stovetop Spicy Sweet Potatoes. However, the flavor profile of both are different and both the dishes equally qualify to be in your menu always.
A simple and flavorful recipe, this poriyal will be the best addition to your holiday menu. It is a lovely alternative to your traditional recipes. try it and you will agree it.
Ingredients
To make this delicious South Indian sweet potato poriyal, you will need the following:
Sweet potatoes - This recipe uses Murasaki variety. This has a white flesh with a purple skin. This is what we use traditionally. You can try with any sweet potato variety.
Water - to cook sweet potatoes
Salt - gives flavor
Ginger - adds warmth and flavor. It also aids in digestion.
Red and green chile - provides the spicy heat. Adjust as per your taste preference. This curry is a medium spice level.
Coconut - complements the sweet potato and adds texture as well.
Oil - any oil will work.
Spices - mustard, split urad dhal, and asafetida add to flavor and texture.
Curry leaves - adds aroma.
Serving Suggestions
I love to serve this often with steamed rice, or with roris. Pair it with sambar, rasam, or kuzhambu, or curd rice for a simple South Indian meal.
This simple and easy to make curry can be great addition to your holiday menu. The simple flavors will be loved by everyone.
Storage
Store leftover sweet potato poriyal in an airtight container in the refrigerator for 2-3 days. Reheat gently in a pan or microwave.
More Sweet Potato Recipes
Okinawan Sweet Potato Panipopo
More Side Dish Recipes:
- Brussels Sprouts with Onion Vinaigrette from Hezzi-D's Recipe Box
- 4 Cheese Pumpkin Macaroni and Cheese fromA Kitchen Hoor's Adventures
- Brown Butter Sage Biscuits from Jolene's Recipe Journal
- Parmesan Roasted Broccoli from The Spiffy Cookie
- Cheddar Bay Biscuit Green Bean Casserole from Blogghetti
- Horseradish Sauce from Art of Natural Living
- Potato and Celery Root Mash from Karen's Kitchen Stories
- Butternut Squash and Apple Soup from A Day in the Life on a Farm
- Magic Chicken 65 Gluten Free from Sneha's Recipe
More Holiday Side Dish Recipes
You handed on the correct website. Here you can find unique and tasty side dishes to add to your holiday menu. Here are some:
South Indian Sweet Potato Portal
Ingredients
- 1½ cups Murasaki Sweet Potatoes cubed
- ⅓ tsp Salt
- 2-4 tbsp Coconut grated, fresh or frozen
- 1-2 Thai green chile Sliced
- 1 tsp Ginger chopped
- ⅓ cup Water
For Tempering
- 2 tbsp Oil
- ½ tsp Mustard seeds
- ½ tsp Split urad dhal
- 1-2 Dried red chile torn
- ⅛ tsp Asafetida
- 1 sprig Curry leaves
Instructions
- Heat oil in a pan. Add the mustard seeds and when ot splutters add the split urad dhal followed by green Chile, ginger, asafetida, and curryleaves. Saute for 20 seconds.
- Add the sweet potatoes and mix. Add one third cup water, cover and cook for six minutes.
- Then add the salt, mix, and continue to cook for another 6 minutes, until the sweet potatoes are crsip and tender.
- Add the coconut and saute for 2 minutes. Transfer to a serving dish.
- Serve warm or at room temperature with rice or flatbreads.
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