Sakkaravalli Kizhangu Poriyal Recipe – Spicy Sweet Potato Roast
Introduction
The Spicy Sweet Potato Roast, also known as Sakkaravalli Kizhangu Poriyal, is a delectable dish hailing from the rich culinary tradition of South India. This dish is especially popular in Chettinad cuisine, where sweet potatoes are cooked in a medley of aromatic spices and tempered with mustard seeds and curry leaves, giving it an irresistible flavor. This dish bears a resemblance to the Bengali Aloo Bhaja, though with a subtle variation in ingredients and spices. Whether enjoyed with Steamed Rice, Yeruvalli Kuzhambu, or Tawa Paratha, this dish promises to be a flavorful and satisfying addition to your lunch table.
Cuisine
Chettinad
Course
Lunch
Diet
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet Potatoes | 3 medium-sized |
| Asafoetida (Hing) | 1/2 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/4 teaspoon |
| White Urad Dal (Split) | 1/4 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Sesame (Gingelly) Oil | 2 tablespoons |
| Salt | To taste |
Preparation Time
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
Instructions
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Preparation of Sweet Potatoes: Start by peeling and cutting the sweet potatoes into 1-inch pieces. Soak the pieces in water to prevent them from discoloring while you prepare the other ingredients.
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Tempering: Heat 2 tablespoons of sesame oil in a wok or frying pan over medium heat. Add the mustard seeds and white urad dal to the hot oil. Allow them to crackle and turn golden brown, which should take about 1-2 minutes.
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Adding Aromatics: Once the mustard seeds crackle and the urad dal is golden, stir in the curry leaves and asafoetida (hing). These ingredients will release a fragrant aroma, enhancing the flavor of the dish.
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Cooking the Sweet Potatoes: Add the soaked and drained sweet potato pieces to the wok. Sprinkle in salt to taste and stir well to combine all the ingredients. Cover the wok with a lid, reduce the heat to low, and let the sweet potatoes cook. This step should take around 15-20 minutes. Stir occasionally to ensure even cooking.
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Adding Spices: Once the sweet potatoes are nearly cooked through, add the turmeric powder and red chili powder to the pan. Stir everything together, ensuring the sweet potatoes are coated evenly with the spices.
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Roasting the Sweet Potatoes: Continue cooking the sweet potatoes uncovered for an additional 10-15 minutes to allow them to roast and become slightly crispy. The key is to achieve a golden, slightly crisp texture while ensuring the sweet potatoes are tender on the inside.
Note: Sweet potatoes tend to absorb oil, so feel free to add a little more sesame oil if you prefer a more roasted texture. However, be mindful of adding too much oil to avoid greasiness.
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Final Adjustments: Once the sweet potatoes are roasted to your desired level of crispiness, taste the dish and adjust the salt and spice levels as needed.
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Serving: Turn off the heat and transfer the Sakkaravalli Kizhangu Poriyal to a serving dish. Serve it hot alongside Yeruvalli Kuzhambu and Steamed Rice for a traditional South Indian meal. Alternatively, you can pack it in a lunch box with Tawa Paratha for a satisfying, on-the-go meal.
Tips for Perfecting Sakkaravalli Kizhangu Poriyal
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Sweet Potatoes: For this dish, choose medium-sized, firm sweet potatoes to get the right balance of sweetness and texture. If you prefer a more roasted flavor, opt for larger sweet potatoes.
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Oil: Sesame oil is traditionally used in South Indian cooking, and it adds a distinct flavor to this dish. If you don’t have sesame oil, you can substitute it with any vegetable oil, but the taste will be different.
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Adjust Spices: Feel free to adjust the amount of red chili powder to suit your spice tolerance. For a milder version, reduce the chili powder or omit it entirely.
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Serving Suggestions: Sakkaravalli Kizhangu Poriyal pairs wonderfully with a variety of South Indian curries and rice dishes. Try it with a side of Dal or Rasam for a complete meal.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 2 g |
| Carbohydrates | 35 g |
| Fiber | 4 g |
| Fat | 5 g |
| Sodium | 250 mg |
| Potassium | 500 mg |
Conclusion
This Sakkaravalli Kizhangu Poriyal recipe is an embodiment of the bold, vibrant flavors of South Indian cuisine. The combination of sweet potatoes with mustard seeds, curry leaves, and spices creates a dish that’s both savory and slightly sweet, with a perfectly roasted finish. Whether you’re looking to serve it for a weekday lunch or pack it for a lunch box, this dish is sure to delight your taste buds and bring a little taste of Chettinad into your home.
