Sakkarai Valli kizhangu (Sweet Potato/Yam) is quite a delicacy in South-Indian cuisine, u either love it or hate it! I am not a big fan of it tho, this one time i had in Varanasi, at the Mutt where it is cooked by a traditional Brahmin mama and mami with such a homely taste and unique touch to it that i fell in love with it rite away and made it at home as soon as i got a chance to… here i present it to u.. the recipe of the best Sakkarai Valli Kizhangu (Sweet Potato/Yam) Curry i ve ever had…
Sakkarai Valli Kizhangu (Sweet Potato/Yam) Curry Recipe
Sakkarai Valli Kizhangu (Sweet Potato/Yam) – 5 to 6
Green chillies – 2 or 3 (slit in the centre)
Coconut – 1/4 cup (grated)
Mustard seeds – 1/4 tsp
Turmeric powder – 1/2 tsp
Channa dal – 2 tbsp
Urud dal – 1 tsp
Curry leaves – very few
Asafoetida – small pinch
Oil to saute
Salt to taste
Wash, peel, boil & dice the Sakkarai Valli Kizhangu into small pieces. (Do not overcook)
Add few tsps oil in a pan, splutter the mustard seeds, add turmeric powder, curry leaves, green chillies and saute.
Add the dals and fry till golden brown.
Mix in the cooked vegetable into the pan and add salt and asafoetida.
Saute for very few minutes, add the coconut and mix well.
Turn off the flame and serve hot as a side dish with sambhar or rasam rice.
You may also grind the coconut and green chillies together in a mixer and then add it for a unique taste!