SOUTH INDIAN STYLE STIR FRIED SWEET POTATO

SARKKARAI VALLI KIZHANGU KARIYAMUTHU @
SOUTH INDIAN STYLE STIR FRIED SWEET POTATO
 
A typical South Indian brahmin style recipe is this stir fry. Different versions are all around the web portals. This one is a special one, from my mother-in-law. I have retained the Tamil title as it is so iconic with its name and this is a best recipe to try with plain cooked rice mixed with Sambhar, Rasam or a simple Raitha (Pachchadi).   
 
Sarkkarai means Sugar, Kizhangu means tuber/starchy vegetable and Kariyamuthu means Sabzi. The term ‘Amuthu’ means Amrit/ Nectar and the Vaishnava terminology always suffixes the term Amuthu to food, indicating that the daily meal is a gift from God.
 
Sweet Potatoes are good sources of Beta carotene, B6, Potassium, Niacin, B1 and B2. It is also good for a healthy heart and when eaten in moderation is good for Diabetics. The deep purple colour is due to the pigment anthocyanins and is a cancer fighting agent.  Ayurveda states that consumption of Sweet potatoes increases fertility rate. Sadly, this wonder vegetable is neglected and is not consumed much. It is primarily used only as a sugar source. I strongly recommend every one of you to try this recipe and benefit.  A must try for traditional Southie fans.
 
Preparation Time: 15 min
Cooking Time: 10 min Serves : 4 Category: Side dish Recipe Cuisine: South Indian Recipe Level: Medium Spice Level: Spicy Source: MIL
INGREDIENTS
  • ·       4-5 Sweet potatoes
  • ·       1 tsp mustard seeds
  • ·       1/4 tsp turmeric powder
  • ·       1 tsp chilli powder
  • ·       1 tsp urad dhal
  • ·       A generous dash of Asafoetida
  • ·       3 red chillies
  • ·       2 -3 sprigs curry leaves, torn
  • ·       salt, as required
  • ·       3 -4 tsp Oil( I use groundnut oil)
METHOD
  • ·       Wash the Sweet Potatoes well and chop them into small pieces.
  • ·       Keep a bowl of water next to you and keep them immersed in water as it darkens quickly.
  • ·       Heat oil in a Kadai or a pan.
  • ·       When hot, add mustard seeds and Urad dhal.
  • ·       When they pop and sizzle add asafoetida and throw in the red chillies and curry leaves.
  • ·       Sauté for a minute.
  • ·       Drain and add sweet potatoes in parts into the pan.
  • ·       Add salt and keep sautéing. It cooks faster. Sprinkle little water to prevent it from drying.
  • ·       Add turmeric powder and chilli powder. Mix well and close with a lid.
  • ·       Sweet potatoes are very firm in nature, but they cook really fast. The stir fry should be ready in ten minutes.
  • ·       You can smash one or two pieces to check if it has been cooked well. Taste and add whatever you feel like. Want more spice? You can add 1 tsp of Sambhar powder or curry powder for an extra zing.
  • ·       Mix well and cook on high flame for two to three minutes to evaporate any liquid that is in.
  • ·       Turn the heat off and leave it in the pan‘s heat to roast further.
  • ·       Serve with hot rice, ghee and Sambhar.
                                                   By Sowmya Sundararajan
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