Tag Archives: Sweet Potato

Purple Sweet Potato Coconut Chutney

21 Apr

purple_sweet_potato_coconut
Chilakada Dumpala Kobbari Pachadi.

Purple sweet potato chutney or a regular sweet potato is chopped up and ground into coarse paste along with fresh or frozen grated coconut and spices. The chutney is finished with seasoned oil and can be served with idly, dosa etc…
Makes: around 1 1/2 Cups of Purple Sweet Potato Coconut Chutney.

Ingredients:

Purple Sweet Potato 1 Small
Grated Fresh Coconut 1/8 Cup
Green Chiles 1
Lemon Juice 2 Tbsps
Salt to taste

Talimpu:

Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Urad Dal 1/2 tsp
Broken Red Chiles 6
Curry Leaves 2
Oil 1 tsp

Method of preparation:

Peel, remove ends, wash and chop the purple sweet potato.
Remove stem, wash and roughly chop green chile.

Grind the chopped sweet potato, grated coconut, green chiles, lemon juice, a tbsp or two of water and salt into somewhat coarse paste using a spice grinder.
Alternatively, use a mortar and pestle to grind the sweet potato coconut mixture.
Remove purple sweet potato chutney onto a bowl.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above sweet potato bowl.
Stir and serve purple sweet potato coconut chutney with steamed rice or with idly, dosa etc.
Notes: Make sure not to add any water to increase the shelf life of the chutney.

Suggestions: If the sweet potato chuntey is chunky, then grind it again into coarse paste adding little water if required.
Variations: Check out other recipes of sweet potato here.
Other Names: Purple Sweet Potato Coconut Chutney, Chilakada Dumpala Kobbari Pachadi.

Pickled Sweet Potato

12 Apr

pickled_sweet_potato
Pickled Sweet Potato.

Sweet potato is peeled and cut into strips or chips and soaked in lemon juice. Green chiles are also slit and added to lemon juice for spice. Pickled sweet potatoes can be eaten with rice mixed with some sort of dal / dhal or just with yogurt rice.
Makes: around 1 1/2 Cups of Pickled Sweet Potato.

Ingredients:

Purple Sweet Potato 1 Small
Tender Green Chiles 4 – 5
Lemons 3 – 4
Salt 1 Tbsp

Method of preparation:

Peel, remove ends, wash and pat dry the purple sweet potato.
Halve and chop the sweet potato into 2 inch long strips.
Remove stems, wash and pat dry the green chiles.
Slit the green chiles and keep aside.

Halve the lemons.
Squeeze all the juice out of the lemons into a glass or ceramic jar.
Add sufficient salt to the lemon juice and stir to dissolve.
Now stir in chopped purple sweet potato and green chiles.
Cover and let the sweet potato sit for a day or two to mature.
Serve pickled sweet potato as an accompaniment to dal rice, yogurt rice etc..
Notes: Make sure to choose tender green chiles for milder spice level.

Suggestions: Make sure the jar is clean and dry for pickle to last longer.
Variations: Here are the pickled variations with carrots and baby ginger.
Other Names: Pickled Sweet Potato.

Sweet Potato Stew

7 Dec

sweet_potato_stew
Chilakada Dumpa Pulusu.

Sweet potato is peeled and chopped into big chunks. It is then cooked in water along with tamarind, jaggery etc till little soft. Rice flour is mixed with little water to make a smooth paste and added into the sweet potato stew to thicken it. Oil is tempered with spices and added to the sweet potato stew as a final step. sweet potato stew with plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Sweet Potato Stew.

Ingredients:

Sweet Potato 2 Medium
Onion 1
Green Chiles 3
Jaggery 2 (3 inch blocks)
Tamarind 2 – 3 inch sized ball
Fenugreek Seeds a small pinch
Red Chile Powder 1/2 tsp
Turmeric Powder a pinch
Rice Flour 1 Tbsp
Salt to taste
Cilantro few Sprigs

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and finely chop the cilantro leaves.
Wash thoroughly, peel and chop sweet potato into large chunks or half inch thick disks.
Soak tamarind in quarter cup or more of warm water for sometime and extract all the thick juice.
Peel and chop onion into big chunks or thick slices.
Remove stems, wash and slice the green chiles.
In a small bowl, mix rice flour with couple of tablespoons of water to make thick smooth paste.

Heat a sauce pot on high flame, add sweet potato chunks, onion, tamarind extract, jaggery, sliced green chiles, fenugreek seeds, a cup water and salt.
Bring the mixture to a heavy boil and reduce the flame to medium.
Let the jaggery dissolve and let sweet potato pieces cook thoroughly while still holding their shape (around 20 min).
Slowly stir in the prepared rice flour paste into the sweet potato stew to make it little thick.
Add more rice flour paste if required but make sure the stew is not too thin or not too thick.
Let the stew bubble for a minute or two before proceeding with next step.

Heat oil in a pan on medium flame , add all talimpu ingredients in order.
When mustard seeds almost stop spluttering, add this to the prepared sweet potato stew.
Stir in cilantro and serve sweet potato stew with plain steamed rice and dollop of ghee.
Notes: Make sure sweet potato pieces are cooked to the point that they fall apart when lightly pressed.

Suggestions: If the sweet potato stew is too sour, add more jaggery. If the sweet potato stew is too sweet, add more tamarind extract to balance the flavors.
Variations: Check other recipes with sweet potato here.
Other Names: Sweet Potato Stew, Chilakada Dumpa Pulusu.

Sweet Potato Idli

29 Jun

sweet_potato_idli
Chilakada Dumpa Idlilu.

Sweet potato is grated raw and is mixed with idli batter along with cilantro and spices (for spicy version) and poured into idli moulds. The idli is then steamed till done. Serve sweet potato idli with spicy idli powder or with sambar or with coconut chutney.
Makes: around 4 Sweet Potato Idli.

Ingredients:

Idli Batter 1 Cup
Sweet Potato 1/2 of Small One
Cilantro few Leaves
Salt to taste
Ghee few drops

Method of preparation:

Peel, wash and grate the sweet potato (around 1/2 Cup)
Separate leaves, wash and tear the cilantro leaves.

In a bowl, add the idli batter, grated sweet potato, teared cilantro leaves and salt (if necessary).
Mix thoroughly and keep aside.
Grease idli moulds with few drops of ghee.
Pour few tablespoons of batter in each idli mould.
Place the idli stand in steamer.

Steam the idli for around 8 minutes.
Leave the idli outside for a minute or two to cool down.
Carefully remove the idli from idli mould with help of a spoon.
Serve sweet potato idli with coconut chutney.
Notes: Make sure idli is steamed well before removing from heat.

Suggestions: Adjust the amount of sweet potato if necessary. Make sure idli batter is not too thick or not too thin. Adjust the batter with water if necessary.
Variations: Also add finely chopped green chiles to the batter for a spicy idli.
Other Names: Sweet Potato Idli, Chilakada Dumpa Idlilu.

Sweet Potato Soup

23 Apr

sweet_potato_soup
Sweet Potato Soup.

Sweet potato is peeled and cooked in vegetable stock along with onion. Once the sweet potato is cooked, it is then ground in to puree with milk or heavy cream. Serve sweet potato soup immediately.
Makes: around 2 Servings of Sweet Potato Soup.

Ingredients:

Sweet Potato 2 Medium
Onion 1
Nutmeg powder a Small Pinch
Black Pepper Powder a big Pinch
Milk or heavy Cream 1/2 Cup
Corn Flour 1 Tbsp
Vegetable Stock 1 1/2 Cups
Lemon Juice 1 tsp
Butter 1 Tbsp
Salt to Taste

Method of preparation:

Peel, remove ends, wash and roughly chop sweet potato.
Peel and roughly chop the onion.

Heat butter in a pan, add corn flour and fry till the mixture turns golden brown in color.
Add the chopped onion and sweet potato.
Fry briefly, add vegetable stock and salt.
Cook the mixture till sweet potato turns soft and vegetable stock reduces quite a bit meanwhile.
Remove from heat, puree the sweet potato mixture with milk or heavy cream, black pepper powder, nutmeg powder and lemon juice.
Remove the pureed sweet potato soup onto a bowl.
Serve sweet potato soup immediately.
Notes: Make sure sweet potato is cooked well before removing from heat.

Suggestions: Adjust black pepper according to taste.
Variations: You can garnish the sweet potato soup with finely chopped chives or crouton. Add chopped vegetables like carrot, celery etc along with sweet potato if you wish.
Other Names: Sweet Potato Soup.