Tag Archives: Sweet Potato

Sweet Potato Raita

20 Dec

sweet_potato_raita
Chilakada Dumpa Raita.

Sweet potato is boiled in water till soft and peeled. Sweet potato is then diced and folded into whisked yogurt with spring onion and aromatic fennel seeds. Serve sweet potato raita with any fried rice with a sweet note to it.
Makes: around 2 Servings of Sweet Potato Raita.

Ingredients:

Sweet Potato 1 Medium
Yogurt 1 Cup
Spring Onion 1
Fennel Seeds a Pinch
Salt to taste
Oil 1/4 tsp

Method of preparation:

Whisk yogurt with salt in a bowl and keep aside.
Wash, remove ends and finely chop the spring onion.
Bring to boil a cup of water, add halved sweet potato and boil till sweet potato is soft but not mushy.
Strain the sweet potato, peel and chop the sweet potato into small chunks.
Fold the chopped sweet potato and spring onion into whisked yogurt.

Heat oil in a pan on medium heat, add fennel seeds.
Fry till fennel seeds change color or until aromatic.
Remove from heat, cool a bit and mix the fennel seeds with the yogurt mixture.
Serve sweet potato raita chilled with sweet fried rice.
Notes: Make sure to cook the sweet potato well.

Suggestions: If the sweet potato is not cooked inside, put in back in boiling water and boil till done.
Variations: You can also add finely chopped red onion or raisins to the yogurt if you wish.
Other Names: Sweet Potato Raita.

Sweet Potato Chutney

29 Sep

sweet_potato_pachadi
Chilakada Dumpala Pachadi.

Sweet potato chutney is a very flavorful and healthy chutney made with raw sweet potato. Sweet potato is ground into coarse paste along with tempering, tamarind and jaggery. The chutney is finally tempered with typical South Indian spices and can be served with idly, dosa, bonda etc…
Makes: around 1 1/2 Cups of Sweet Potato Mango Chutney.

Ingredients:

Sweet Potato 1 Medium
Tamarind Extract 1/2 tsp
Jaggery 1 inch Block
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 6
Oil 1 tsp

Method of preparation:

Peel, remove ends, wash and finely chop the sweet potato.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and let it cool off a bit.
Reserve curry leaves and a quarter tsp of tempering for garnish.
Grind the remaining tempering, sweet potato, tamarind extract, jaggery and salt into paste.
Alternatively, use a mortar and pestle to grind the sweet potato.
Adjust the sweetness and sourness if required at this point.

Remove sweet potato chutney onto a bowl and garnish with remaining tempering.
Serve sweet potato chutney with steamed rice, yogurt 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 is chunky, then grind it again into coarse paste adding little water. For tamarind extract, refer here.
Variations: Check out other recipes of sweet potato here.
Other Names: Sweet Potato Chutney, Chilakada Dumpala Pachadi.

Sweet Potato Coconut Curry

9 Mar

sweet_potato_coconut
Chilakada Dumpa Kobbari Koru Koora.

Sweet potato and coconut is a simple and fresh curry with a sweet tone. Sweet potato is peeled and either grated or finely chopped. Grated sweet potato is cooked in tempered oil till soft. It is then finished with grated fresh coconut and roasted peanuts. Serve this as a accompaniment to plain steamed rice or serve as a salad.
Makes: around 3 servings of Sweet Potato Coconut Curry.

Ingredients:

Sweet Potato 2 Medium
Roasted Peanuts 1 tbsp
Shredded Coconut 2 tbsps
Green Chiles 2 – 3
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Peel, remove ends and wash the sweet potato.
Grate the sweet potato on thick side of the grater or use a food processor (makes around 1 1/2 cups).
Remove stems, wash and slice the green chiles.
Lightly crush the roasted peanuts.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, sweet potato and salt.
Cook covered on low flame till sweet potato turns soft but not mushy.
Uncover, stir in shredded coconut, roasted peanuts and remove from heat.
Serve sweet potato coconut curry with plain steamed rice.
Notes: Make sure not to overcook sweet potato.

Suggestions: If the sweet potato is not cooked properly, put it back on heat and cook on low flame till done.
Variations: Finely chop up the sweet potato if you wish. Use grated coconut for a different texture.
Other Names: Sweet Potato Coconut Curry, Chilakada Dumpa Kobbari Koru Koora.

Sweet Potato Mango Chutney

6 Mar

sweet_potato_mango
Chilakada Dumpa Mamidikaya Pachadi.

Sweet potato and mango chutney is a very unique and healthy chutney with fresh flavor. Sweet potato is not cooked for this chutney. Both sweet potato and raw mango are ground into coarse paste along with green chiles. The chutney is finally tempered with typical South Indian spices and served with idly, dosa, bonda etc…
Makes: around 1 1/2 Cups of Sweet Potato Mango Chutney.

Ingredients:

Raw Mango 1/2 of Medium Size
Medium Sweet Potato 5 – 7 inch long
Green Chiles 1 – 2
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 4
Curry Leaves 6
Oil 1 tbsp

Method of preparation:

Peel, remove ends, wash and chop or grate the sweet potato.
Peel, remove ends, remove seed and chop or grate the raw mango.
Remove stems, wash and roughly chop the green chiles.

Coarsely grind the sweet potato, raw mango, green chiles and salt by adding enough water.
Alternatively, use a mortar and pestle to grind them into coarse paste.

Heat oil in a wok, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the chutney bowl.
Mix well and serve sweet potato mango chutney with steamed rice or with idly, dosa etc.
Notes: Make sure raw mango is sour enough.

Suggestions: If the sweet potato or mango is chunky, then grind them again into coarse paste.
Variations: Add enough lemon juice or tamarind pulp if raw mango is not sour enough.
Other Names: Sweet Potato Mango Chutney, Chilakada Dumpa Mamidikaya Pachadi.

Sweet Potato Fry

21 Oct

sweetpotato_fry
Chilakada Dumpala Vepudu

Ingredients:

Sweet Potato 2 medium sized
Roasted Cumin Powder a big pinch
Red Chile Powder 1 – 2 tsps
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash, remove ends, peel and chop sweet potato into small cubes.

Heat oil in a pan on medium flame, add all chopped sweet potato pieces.
Cook covered until they turn soft but not mushy.
Uncover and stir fry for few seconds, add red chile powder, cumin powder and salt.
Serve hot with steamed rice and ghee.

Notes:Make sure sweet potato is cooked right.