MASHED SWEET POTATO CURRY (SAKARAVALLI KIZHANGHU CURRY)

INGREDIENTS:

• Sweet potato - 3
• Green Chillies - 1
• Curry Leaves - 1
• Mustard seed - 1/4 Tsp
• Cumin Seeds - 1/4 Tsp
• Porial Masala Podi - 1 Tbsp

PREPARATION FOR PORIAL MASALA PODI
Ingredients:

• 1 cup coriander seeds
• 1/2 cup urad dal/uluntham paruppu
• 1/2 cup grated coconut
• 2 generous pinches of perungayam
• 10 dried red chillies
• 2 tsp oil

Method:
1. Dry roast the coriander seeds in a skillet/kadai until the seeds turn a darker shade of brown (about 4-5 mins). Set aside.
2. In the same pan, dry roast the dal until golden brown, taking care not to burn it. Set aside.
3. In the same pan, dry roast the coconut until just short of burnt. I made mine turn a dark brown taking care not to burn. Set aside.
4. Add the oil to the pan, let it heat through and throw in the red chillies. Fry them until they are short of burning, throw in the hing, stir through for 10 seconds and remove from fire.
5. Cool, combine and grind the ingredients to a powder.


The smell of this freshly made poriyal podi is so delicious and you can almost use it for any type of fried curries like normal potato fries or yam fries.Part of this is going to be used for our curry and  Store the leftover poriyal podi in an air tight container.

PORIAL PREPARATION.
Method 1:

1. Heat oil for tempering in a pan and add all the ingredients. When the mustard seeds beging to pop, add the turmeric, green chillies and sweet potatoes with some salt .
2. Add 1/3 cup water. Mix well.
3. Cook closed for 10-12 mins until the sweet potatoes are soft and cooked. If there is extra water, leave the pan open and let it evaporate.
4. Once the mixture is dry, add the poriyal podi and stir well.

Method 2:

1. Cook the Kizhangu in Pressure cooker for about 3 minutes.
2. Removes the skin and mash it well.
3. Follow Method 1’s first step for tempering and 4th for adding the podi.
4. Serve with Hot Rice.

Extra Notes:

The porial can be left without adding the porial podi.With just tempering it with green chillies and mustard/cumin seeds,it is good to be served for youg toddlers lunch.
Addition of the podi makes it more delicious and spicy for adults to have it in their menu.
I always tend to take a little bit of masiyal at the stage before adding podi and keep it for my little boy.The “UNPODI” Version of the masiyal looks like this:


It looks more like POTATO MASALA served for Rotis/Pooris..(Don’t be fooled!)
This is really healthy veggie for growing kids.
Typical Masiyal with Podi for Adults looks like this:

(SORRY ABOUT THE BAD PHOTOGRAPHY :( )