Cream colored sweet potatoes work best for this dish; the orange ones with their higher moisture content get a bit mushy. Serve this delicious dish as a side dish with freshly cooked rice, Simple or Authentic Sambar or any kind of kuzhambu like Whole Mung With Basella for a lovely meal. I like them as a nice snack too!
2 - 4 Servings
2 - 4 Servings
2 large Cream colored Sweet Potatoes
1 pinch Turmeric
1 Tbsp uncooked raw rice
1/2 tsp Fenugreek Seeds
1 or 2 dry Red Chile
1/2 tsp Sea Salt
1 tsp Oil
1/2 tsp Brown Mustard seeds
1 Tbsp split, skinless Urad dal
1 or 2 hot green or red chile
1 pinch Asafetida
1 stem fresh Curry Leaves, minced
Dry roast the rice, fenugreek and dry chiles in a small pan until rice is golden and slightly puffed; cool and then grind coarsely.
Wash and trim the sweet potatoes; it is not necessary to peel them but you may if you wish. Cut them into 1/2" chunks/cubes.
Heat the oil in a kadai/wok or other suitable pan and add the mustard and urad; when urad turns pinkish, add the chile, asafetida and then the curry leaves.
Stir in the potato cubes, salt and turmeric; cook covered over medium heat until just beginning to be tender. Stir once in a while to make sure the veggies cook evenly without burning.
Sprinkle a couple of spoonfuls of water while the veggies are cooking to ensure that they do not dry out.
Sprinkle the rice mixture over the veggies, stir to coat well, and cook covered over low heat for about 5 minutes.
Turn off the heat and rest undisturbed for about 5 to 10 minutes.
Serve hot, warm, or at room temperature. Enjoy!!