Sweet Potato / Sarkarai Valli Kizhangu Curry

Preparation time: 5 minutes

Cook time: 10 minutes

Serves: 4

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Ingredients:
Sweet potato - 4, thin sized or 2 large
Mustard seeds - 1 tsp
Urad dal - 2 tsp
Curry podi /powder - 2 Tbsp
Turmeric powder - 1/2 tsp
Asafoetida - 1/4 tsp
Salt - to taste
Curry leaves - few
Grated coconut - 2 tsp (optional)
Oil - 2 TBSP

My curry podi / powder recipe link:
http://www.apeekintomykitchen.com/2013/12/curry-podi-multi-purpose-south-indian.html

Method:

1. Wash the sweet potatoes thoroughly and steam cook until soft. Alternatively you can pressure cook them for 2 to 3 whistles.
2. Let it cool and peel the skin off.  Cut into 1/2 inch slices or cubes.
3. Heat oil in a skillet and splutter mustard seeds.
4. Add urad dal and fry till golden brown.
5. Add curry leaves and asafoetida.  Add the sliced sweet potatoes and mix gently.
6. Add turmeric powder, salt and curry podi /powder.  Toss gently.
7. Cook for five minutes on medium heat.  Keep turning the sweet potatoes gently in between.
8. Switch off the heat and add the grated coconut and mix gently.
9. Sere hot as a side dish for sambar or rasam rice.