Sakkaravalli Kizhangu poriyal | Sweet potato poriyal | Sweet potato fry Indian style | Sweet potato roast | Sweet potato varuval | Sweet potato curry | Sakkaravalli Kizhangu — a spicy, no-onion no-garlic South Indian side dish with step-by-step pictures and a video demonstration. For a full video tutorial, watch the sweet potato kara curry recipe on the same channel. If you enjoy the video, please subscribe for more step-by-step recipes.
Sweet potato roast
This flavorful South Indian poriyal highlights healthy sweet potatoes tossed with aromatic tempering and a spiced podi (powder). It pairs well with plain rice, variety rice, or traditional accompaniments like kuzhambu and rasam. A make-ahead podi makes this dish quick and convenient to prepare.
Can I pressure cook sweet potatoes for the South Indian poriyal?
Pressure cooking can change the texture and make the pieces too soft. I recommend steam cooking: it preserves shape and yields a better curry texture.
Rough chopping
I usually roughly chop the sweet potatoes into large pieces, steam them, then peel and cut into bite-sized pieces before finishing the poriyal.
Cooking time
Cooking time varies with the sweet potato variety and piece size. Steam until fork-tender but not falling apart.
Wide pan for sakkaraivalli kizhangu podi curry
Use a wide pan so sweet potato pieces sit in a single layer and cook evenly without overlapping.
Can I cook potato roast on a high flame?
No — cook on low to medium flame. An iron pan works well because it retains heat and cooks gently.
Oil for sweet potato podi curry
I used coconut oil for authentic flavor, but any neutral or aromatic cooking oil can be used according to preference.
Curry powder
I used idli milagai podi for this recipe. You can substitute other podi varieties or spice blends such as sundal podi, sambar powder, or homemade podi made for vegetables like kovakkai or Kalyana urulaikizhangu.
Texture of the podi
At home we prefer a slightly coarse homemade podi because it adds a pleasant bite and texture. Grind fine or coarse to suit your preference.
Can I add onion to sweet potato podi kari?
Yes — onions, garlic, or ginger can be added if you like, but the traditional version shown here is made without them.
Poriyal recipe collection in TMF
Varuval recipes in TMF
Ingredients
Steam cook
1 big sweet potato
Salt, to taste
Ginger powder, a pinch
Temper
1 1/2 tbsp coconut oil (or oil of choice)
1/2 tsp mustard seeds
1 tbsp urad dal
Curry leaves
1 tbsp chana dal
Asafoetida (a pinch)
Poriyal
3 tbsp idli milagai podi (or similar spice mix)
1/2 tsp Kashmiri chilli powder (optional, for color and mild heat)
1 tbsp freshly grated or desiccated coconut
How to make sweet potato poriyal — step-by-step
- Roughly chop the sweet potato into large chunks and steam-cook for about 5 minutes.
- Add salt and ginger powder, then steam for another 5 minutes until pieces are fork-tender.
- Allow the potatoes to cool, then peel and cut into bite-sized pieces.
- Heat coconut oil in a wide pan over low-medium heat.
- Temper mustard seeds; when they pop, add urad dal, chana dal and curry leaves and sauté until the dal turns light golden.
- Add a pinch of asafoetida and mix quickly.
- Add the steamed sweet potato pieces and a little salt, tossing gently to coat.
- Sprinkle idli milagai podi and Kashmiri chilli powder, then sauté on low heat for about 3 minutes so the spice powder coats the potatoes well.
- Add the coconut, sauté for another minute, and remove from heat.
sweet potato poriyal
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Ingredients
Steam cook
- 1 big sweet potato
- Salt
- Ginger powder
Temper
- 1 +1/2 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1 tbsp urad dal
- Curry leaves
- 1 tbsp chana dal
- asafoetida
Poriyal
- 3 tbsp idli milagai podi
- 1/2 tsp kashmiri chilli powder
- 1 tbsp coconut
Instructions
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Steam-cook roughly chopped sweet potatoes for 5 minutes.
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Add salt and ginger powder; steam for 5 more minutes.
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Cool, peel, and cut into bite-sized pieces.
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Heat the coconut oil.
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Temper mustard seeds, urad dal, chana dal, and curry leaves.
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Add asafoetida and mix.
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Add sweet potatoes and a little salt; toss gently.
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Sprinkle idli milagai podi and Kashmiri chilli powder; sauté for 3 minutes.
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Add coconut and sauté for a minute. Serve warm.