South Indian Sweet Potato Portal
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.
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Servings: 4 servings
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.