Sweet Potato Dry Curry (Chakkaravalli Kizhangu kari)

This is the first time we tried to make a dish with Sweet Potatoes. Sweet potatoes are a healthier choice to regular potatoes. This is again Krishna's recipe

Ingredients

Sweet Potato(Chakkaravalli Kizhangu) - 2 sweet potatoes chopped into medium size cubes
Curry Powder (manjal, dhaniya, jeeragam etc podi)- 1/2 spoon
Salt (Uppu)- 1/4 spoon (add to taste)
Green Chilli (pachai miagai)- 1 chopped finely
Broken Urad Dhall (udacha ulutham paruppu)- 1 spoon
Mustard seeds (kadugu)- 1/2 spoon
Asofoetida powder (Perungaya podi) - 1/4 spoon
Cooking Oil (Ennai)- 1-2 spoons
Curry leaves (Karuvepillai)- 3-4 leaves

Peel the skin from the sweet potatoes (you can leave the skin on if you like), and cut it into small cubes. Microwave ( or boil in water) for 5-10 minutes till the potatoes are half cooked.

Heat Oil in a non stick pan, add Asofoetida and mustard seeds. When the mustard starts to pop, Add Urad dhall and green chillies and saute it for few minutes. Put the cooked sweet potatoes into the pan and add curry powder, salt and mix it well. Cook on medium low for 10 minutes. Garnish with fresh curry leaves.

Sweet Potato curry had a carrot-like taste to it, we both liked it and it went well as a side dish for Chapathi!

Serve with rice or chapathis. Serving size: 2