Sakkaravalli Kizhangu Poriyal or Sweet Potato Stir Fry Indian Style is a dry saute that can be enjoyed as a snack or served along with regular meals. Simple spices go into making this dry saute and it is a dish that is very quick and easy to make.
All of us love sweet potato as its tastes great just boiled. However, exploring other cuisines you get to know new ways to cook a vegetable and that prompted me to try a couple of new dishes with this vegetable.
Like this Chilakada Dumpa Halwa, Chettinad Sauteed Sweet Potato and Ratale Poli
Starting the last week of BM#122, where I will be sharing some dry side dishes.
Common names across different Indian states for Sweet potato: Shakrkand (Hindi), Mangra (Manipuri), Sakkarai Kilangu, Sarkaraivallikizangu, Cheenikilangu (Tamil), Sihigensu (Kannada), Ratalu (Gujarati), Genchu gadda, Genusu Gadda or Chilakada dumpa (Telugu), Madhurakkilannu (Malayalam)
You can call this dish as Sakkaravalli Kizhangu Poriyal, Sweet Potato Varuval, Spicy Sweet Potato, Sweet potato curry, Sakkaravalli Kizhangu Varuval, Sweet Potato Fry, Sweet potato stir fry, Chilakada dumpa fry, Sweet Potato Masala Fry, Sweet Potato Roast.
Other Sweet Potato Recipes
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Step By Step Pictures to make Sakkaravalli Kizhangu Poriyal
How to make Sweet Potato Stir Fry Indian Style
Wash and pressure cook the sweet potatoes for a whistle. Let the pressure fall down.
Heat a nonstick pan with oil, temper with mustard seeds, cumin seeds, urad dal and hing.
Meanwhile, once the pressure falls down, peel the skin and cube into 1 inch pieces.
Next add finely chopped onions, curry leaves and saute till the onions turn colour. Add turmeric powder and red chili powder.
Add the cubed sweet potato to the pan and toss well.
Drizzle few more drops of oil if required. Roast in low flame till the potatoes are well coated.
Serve hot as a side dish.
Sakkaravalli Kizhangu Poriyal | Sweet Potato Stir Fry Indian Style
Ingredients
- 250 gms Sweet Potato / Sakkaravalli Kizhangu / Chilakada
- 2 tsp Cooking Oil
- 1 sprig Curry Leaves
- 1/2 tsp Mustard Seeds
- 1/4 tsp Urad Dal
- 1 tsp Cumin Seeds
- 1/4 cup Onions finely chopped
- Salt to taste
- A Pinch Turmeric Powder
- 3/4 tsp Red Chilli Powder
- A Pinch Asafoetida / Hing
Instructions
How to make Sakkaravalli Kizhangu Poriyal | Sweet Potato Stir Fry Indian Style
- Wash and pressure cook the sweet potatoes for a whistle. Let the pressure fall down.
- Heat a nonstick pan with cooking oil, temper with mustard seeds, cumin seeds, urad dal and hing.
- Meanwhile, once the pressure falls down, peel the skin and cube into 1 inch pieces.
- Next, add finely chopped onions, curry leaves and saute till the onions turn colour. Add turmeric powder and red chilli powder.
- Add the cubed sweet potato to the pan and toss well.
- Drizzle few more drops of cooking oil if required. Roast in low flame till the potatoes are well coated.
- Serve hot as a side dish.
On stovetop pan, you can cook for 10 mins. In microwave mode, you can slash on the top and microwave for 7 minutes.
When you pressure cook sweet potato you will only have to keep for one whistle. Else it will become very mushy.
Boiled Sweet Potatoes taste good just as such. If you are not weight conscious, you can add little sugar. Or you can cook as dry saute as this recipe
Suma Gandlur says
This is a delicious poriyal. Your post reminded me that I haven't eaten Indian variety sweet potatoes in ages. 🙂
Vaishali says
Interesting recipe for sweet potatoes . Except for chaat and halwa, I haven't really tried much with this healthy root.
Ritu Tangri says
I just love sweet potatoes. This dish looks so delicious that I will never get tired of eating this.
Sandhya Ramakrishnan says
SImple and such a flavorful recipe. The sweet potatoes that we get here in US are on the orange side. I do miss the Indian white sweet potato flavor. It happens to be one of my favorite vegetable.
NARMADHA says
Sweet potato fry looks so delicious and perfect to enjoy with rasam rice.
Rafeeda - The Big Sweet Tooth says
I really wouldn't mind having that stir fy... That looks so well coated in masala and so delicious!
Radha says
We do make this and this is a delicious curry that I could snack on too!