Sakkaravalli Kizhangu Poriyal Recipe - Spicy Sweet Potato Roast
Sakkaravalli Kizhangu Poriyal Recipe is a delicious and simple recipe made from sweet potatoes and tossed along with a delicate blend of hing and chilli powder. This makes a perfect side dish to be served along with Yeruvalli Kuzhambu and a hot bowl of steamed rice topped with ghee.
The Spicy Sweet Potato Roast also known as Sakkaravalli Kizhangu Poriyal is a delicious preparation of the sweet potatoes cooked South Indian style. Even the Bengalis have a similar preparation with a subtle variation and call it Aloo Bhaja.
These potatoes are seasoned with mustard seeds and a few condiments, then slow roasted until the sweet potatoes get coated with a crispy brown texture. The result is simply delicious.
Serve Sakkaravalli Kizhangu Poriyal along with Yeruvalli Kuzhambuand Steamed Rice for a weekday lunch. You can also pack this with Tawa Paratha for Lunch Box.
If you like this Sakkaravalli Kizhangu Poriyal Recipe, you can also try other Vegetarian recipes such as
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45 M
4 Servings
Ingredients
- 3 Sweet Potatoes
- 1/2 teaspoon Asafoetida (hing)
- 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon White Urad Dal (Split)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 1 sprig Curry leaves
- 2 tablespoons Sesame (Gingelly) Oil
- Salt , to taste
How to make Sakkaravalli Kizhangu Poriyal Recipe - Spicy Sweet Potato Roast
To begin making the Spicy Sweet Potato Roast Recipe/ Sakkaravalli Kizhangu Poriyal Recipe, first get all the ingredients ready.
Peel and cut the sweet potatoes into 1 inch size pieces and soak in water to prevent discoloration.
Heat two tablespoon of oil in a wok over medium heat. Add the mustard seeds, urad dal and allow them to crackle and turn golden brown and crisp.
Stir in the curry leaves, asafoetida and finally the peeled and cut sweet potatoes.
Sprinkle salt and stir well to combine. Cover the pan and turn the heat to low and cook the sweet potatoes until they are almost cooked.
Towards the end, stir in the turmeric powder and red chilli powder.
Stir well to combine and finally cook the sweet potato roast/ Sakkaravalli Kizhangu Poriyal without the lid and allow it to roast until golden and slightly crisp.
Roast the sweet potatoes/Sakkaravalli Kizhangu Poriyal until they have a slightly crispy texture.
Remember the sweet potatoes drink a lot of oil, so adding more oil will give a more roasted feel, but watch out for that excess.
Once the Sweet potatoes/Sakkaravalli Kizhangu Poriyal are well roasted, check the salt and spice levels and adjust to suit your taste. Turn off the heat and transfer the Sakkaravalli Kizhangu Poriyal into a serving dish.
Serve Sakkaravalli Kizhangu Poriyal along with Yeruvalli Kuzhambuand Steamed Rice for a weekday lunch. You can also pack this with Tawa Paratha for Lunch Box.
