Sweet Potato and Fenugreek (Methi) Leaves Stir Fry ~ Day 21

Of the many different types of sweet potatoes, I used a variety called, Hannah Sweet Potato / Yam.  It is dry and firm with cream colored skin.  The flesh is cream to whitish in color.  The sweetness from sweet potato and a light bitterness from the fenugreek leaves strike a perfect balance to this dish.  I had it with a cup of homemade yogurt and it was so delicious.

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Preparation time: 10 minutes

Cook time: 10 minutes

Serves: 4

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Ingredients:

• Sweet Potato - 3, peeled and cubed
• Fenugreek (Methi) Leaves - 1 bunch, plucked, washed and chopped coarsely
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1 tsp
• Red chilies - 3, broken
• Ground black pepper - 1 tsp
• Amchoor / Mango powder - 3/4 tsp
• Turmeric powder - 1/8 tsp
• Asafoetida - a pinch
• Fresh coconut - 2 tbsp
• Curry leaves - 4
• Oil - 3 tsp
• Salt - to taste

Method:

1. Steam cook the sweet potato until tender, about 5 to 7 minutes.  You can also cook it in the microwave for 4 to 5 minutes.
2. Heat oil in a skillet and splutter mustard seeds.  Add asafoetida, curry leaves, cumin seeds and red chilies.  
3. Add the chopped fenugreek / methi leaves and saute for 2 to 3 minutes.
4. Add the sweet potato and stir well.  Add black pepper and salt.  Mix well and cook for 2 minutes over low heat.
5. Remove from the heat, add fresh coconut and give it a stir.
6. Serve with rice as a side dish.  

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.

Sweet Potato Poli

Wishing You all a Very Happy Pongal / Sankranti

Ingredients:
Sweet Potato - 4
All Purpose Flour - 1 cup
Coarse Sooji / Rava - 2 TBSP
Rice Flour - 1 TBSP
Pinch of Slat
Ghee - 2 tsp
Sugar - 3/4 cup
Cardamom Powder - 1 tsp

Method:

1. In a large bowl, combine the flour, rava, and rice flour, salt and ghee.  Add enough water and make a soft dough. Cover and keep it for 30 minutes.
2. Cook sweet potato until soft in a pressure cooker or on stove top.
3. Peel and cut the sweet potatoes into small pieces and mash it well.
4. Add sugar to the mashed potato and cook for 5 to 10 minutes until the sugar dissolves.
5. Keep it aside to cool.
6. Add cardamom and mix it well.
7. Grease a plastic sheet or a plantain leaf with some ghee and take a lemon sized dough and flatten it.
8. Take a doubled amount of sweet potato mixture and place it in the middle of the dough and close the edges.
9. Flatten the dough ball  into medium size discs with your fingers using some ghee. 
10. Heat a skillet and fry the discs on both sides using some more ghee.
11. Serve hot or at room temperature.

Sweet Potato VathaKuzhambu

Ingredients:

Sweet Potato - 1 cup (Peeled and cut into cubes)

Tamarind Pulp - 1 Cup ( Squeezed and extracted from a lemon sized tamarind)

Peanuts - 2 TBSP ( with or without skin)

Ajwain Seeds / Omam - 2 tsp

Sambar Powder - 2 TBSP

Turmeric Powder - 1 tsp

Mustard Seeds - 1 tsp

Asafetida - 1/2 tsp

Salt - to taste

Oil - 2 TBSP (preferably sesame oil)

Curry leaves - few

Method:

1. Heat oil in a non-stick pan or kadai and splutter the mustard seeds.
2. Add the peanuts, ajwain seeds and curry leaves.  Fry till the nuts are roasted.
3. Add sweet potato, sambar powder, asafetida and turmeric powder and fry for 1 minute.
4. Now add the tamarind pulp and salt.  Let it boil for 15 minutes or until the vegetable is cooked.

If the sauce is too watery, add 1 tsp of rice flour in 2 Tbsp of water, mix well and add it to the sauce and bring it to boil.

Serve hot with rice and papad or appalam.