This 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.
Cooking Time: 15 minutes
- 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
- 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
- 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).
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.