Jun 27, 2013

Sweet Potato Curry - Spicy with a hint of sweet

Sweet potato supposedly has lesser calories, more fiber and more nutrients packed in it than the white potato. But as with a lot of vegetables the debate goes on. Debate not withstanding both the spuds are loved by my family The sweetness of the sweet potato is often off-putting for some in my family which forces us to choose the white variety many times but with the right kind of treatment the sweet potato can provide a stiff competition.
Its an easy curry to prepare and goes well with chapathis but I love it most with rasam rice. Great for the lunch box of a picky eater too.

Sweet Potato Curry - Spicy with a hint of sweet

Servings: 2 cups curry
Prep Time: 15mins     Cook Time: 10 mins


4 sweet potatoes
1-2 tbsp Jaggery
1/2 tsp Mustard seeds
4-5 Green chillies
1 tsp Cumin seeds
2 tsp Chana Dal
1 tsp Urad Dal
Few Curry leaves
1 bunch Coriander leaves
4 tsp Oil
Salt to taste
3-4 cups Water


  1. Boil the water, add some salt, turmeric and put in sweet potato halves.
  2. When the sweet potato is nearly cooked add in  the jaggery and continue to cook till sweet potato becomes tender to the touch. 
  3. Remove the sweet potato halves and peel the skin off and mash it. 
  4. Heat the oil in a heavy bottomed vessel and add mustard seeds
  5. When the seeds sputter add the cut green chillies, cumin seeds, chana dal and urad dal and fry for a couple of minutes. 
  6. Add in the mashed potatoes and curry leaves and mix well.
  7. Adjust the salt as necessary. 
  8. Switch off the stove and garnish with coriander leaves. 
  9. Serve with chapathis or rice. 

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