Sakkaravalli Kizhangu Poriyal – Spicy Sweet Potato Roast Recipe
Recipe Name: Sakkaravalli Kizhangu Poriyal – Spicy Sweet Potato Roast
Cuisine: Chettinad
Course: Lunch
Diet: Vegetarian
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Introduction
This classic Chettinad-inspired Sakkaravalli Kizhangu Poriyal, or Spicy Sweet Potato Roast, is a flavorful side dish that pairs beautifully with steamed rice and a tangy Kuzhambu curry. It offers a crispy and lightly spiced twist on sweet potatoes, transforming them into a perfect addition to your lunch or dinner spread. This dish is versatile enough to be packed for lunch with soft Tawa parathas or enjoyed at home as part of a wholesome South Indian meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet Potatoes | 3 (medium) |
| Asafoetida (Hing) | 1/2 teaspoon |
| Mustard Seeds | 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 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 20 g |
| Protein | 2 g |
| Fat | 7 g |
| Fiber | 4 g |
| Vitamin A | 300% DV |
| Vitamin C | 15% DV |
| Iron | 8% DV |
Instructions
-
Prepare the Ingredients
- Begin by gathering all the ingredients for the Sakkaravalli Kizhangu Poriyal. Peel the sweet potatoes and cut them into 1-inch cubes. Soak these cubes in water to prevent discoloration.
-
Heat the Oil and Temper the Spices
- In a wok or large skillet, heat the sesame (gingelly) oil over medium heat.
- Once the oil is hot, add the mustard seeds and urad dal. Allow the mustard seeds to splutter and the urad dal to turn golden brown, which will add a lovely crunch to the dish.
-
Add Aromatics and Sweet Potatoes
- Stir in the curry leaves and asafoetida (hing) for a burst of fragrance.
- Next, add the cubed sweet potatoes and sprinkle salt to taste. Stir well to coat the sweet potatoes with the oil and spices evenly.
-
Cook the Sweet Potatoes
- Lower the heat and cover the wok with a lid. Let the sweet potatoes cook slowly, stirring occasionally to prevent sticking.
- Cook until the sweet potatoes are tender but still hold their shape (around 20 minutes).
-
Spice and Roast
- Once the sweet potatoes are nearly cooked, add the turmeric powder and red chili powder.
- Stir well to combine, coating the sweet potatoes thoroughly with the spices.
- Remove the lid, and allow the sweet potatoes to roast, stirring occasionally, until they become golden and slightly crispy. If necessary, add a bit more oil for a crispier texture.
-
Adjust Seasoning and Serve
- Once the sweet potatoes are well-roasted, taste and adjust the salt and spice levels if needed.
- Transfer the Sakkaravalli Kizhangu Poriyal to a serving dish.
-
Serving Suggestions
- This spicy sweet potato roast is delicious when served with a side of steamed rice and a tangy curry like Yeruvalli Kuzhambu.
- It can also be packed alongside Tawa Paratha for a flavorful lunchbox meal.
Cooking Tips
- Oil Control: Sweet potatoes tend to absorb oil, so you may need to add a bit more during the roasting stage for a crispier finish. However, avoid adding too much oil, as the dish can become heavy.
- Adjust Spices: Feel free to adjust the chili powder to suit your spice tolerance, as Chettinad dishes can be quite spicy.
Storage Tips
If you have leftovers, store them in an airtight container in the refrigerator. Reheat on the stovetop for best results, as this helps retain the crisp texture.
