Monday, October 4, 2010

Simple Sweet Potato Curry~Sakkaraivallikizhangu curry

Sweet potatoes are often categorized as a super food and are powerhouses of nutrients. For more on the health benefits of sweet potatoes read this post. Recently I came across an article that stated that we need to get some sweet potato in our diet every day if possible. Unfortunately I did not bookmark the article and cannot find it now, so I am unable to share that link.  In any case, I find that including  sweet potatoes each day in our diet somewhat of a tall order, but getting it each week seems very doable to me and is something I have consistently managed to do in the recent past.

This satisfying sweet potato curry with a minimum of spices and simple seasoning finds its way to my dinner table whenever I am in the mood for a quick and simple sweet potato curry. This curry combined with some plain or multigrain phulkas makes a wonderful simple meal that can best be described as comfort food.  Try this curry if you too are looking for a simple way to include more sweet potatoes in your diet :-)  

Simple Sweet Potato Curry~Sakkaraivallikizhangu curry

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Ingredients and Method to make Sweet Potato curry
1 large onion cut fine
3 small to medium Tomatoes cut fine
5 large Sweet Potatoes (Meethe Aloo/Sakkaraivalikizhangu)  peeled and cut into 1/2 inch pieces (yielded approx 5 cups of cut potatoes)

1 tbsp oil
1 tsp cumin seeds
1/4 tsp turmeric powder (optional)
salt to taste
1/2 tsp red chili powder (or according to taste)

Heat oil in a large heavy bottomed pan, add cumin seeds to it. When the seeds begin to sizzle add onions and saute until transparent. Add tomatoes and stir until the tomatoes are cooked and soft.

Add turmeric powder and stir a couple of times. Add sweet potatoes, salt to taste, red chili powder and mix well.
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Cover with a lid and allow the sweet potatoes to cook on low to medium low heat, stir a few times in between to ensure even cooking. Make sure to cook the sweet potatoes until soft yet it retains its shape, over cooking can turn sweet potatoes into mush.  Keeping the pan covered usually provides sufficient moisture to cook the sweet potatoes, but keep an eye on it and if required, sprinkle a few drops of water for a little moisture to cook the potatoes.

Remove from heat and serve hot as a side dish to any Indian themed menu, this curry works very well with phulkas / rotis (Indian flat bread)  too.
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