SWEET POTATO PODIMAS

 SWEET POTATO PODIMAS

Sweet Potatoes, the commonly available tubers, are known as Sihi Genasu in Kannada, Sakkaravalli Kizhangu in Tamil, Shakarkhand in Hindi, and Kannang in my mother tongue, Konkani. 

It is well established that sweet potatoes have many health benefits. I therefore use them in my cooking from time to time. 

Elsewhere in this blog, you will find recipes for dishes made with sweet potato such as:-

• Sweet Potato Stir Fry 
• Sweet Potato Tikkis
• Sweet Potato Roast 

Today's recipe is for an easy to make yet delicious side dish called Sakkaravalli Kizhangu Podimas or Sweet Potato Podimas.  In Tamil, "Podimas"  literally means "mashed ". A popular dish is Potato Podimas.  Today's dish is instead made with Sweet Potato. 

This dish goes great as an accompaniment with hot steamed rice and rasam/sambar.  We had this for lunch today and it was amazing!! 

Ingredients:-

• Sweet Potato, 750 gms 
• Mustard Seeds, 1 tsp
• Black Gram (Urad) Dal, 1 tsp
• Bengal Gram (Channa) Dal, 1 tsp
• Curry Leaves, a sprig
• Turmeric Powder, 1/4 tsp
• Green Chillies, slit, 6
• Ginger, grated, 1 tsp
• Asafoetida (Hing) , 1/4 tsp
• Fresh Coconut Gratings, 1/4 cup 
• Lemon Juice (juice of 1/2 lemon) 
• Salt, to taste
• Coconut Oil, 1 to 1 and 1/2 tbsp

Method:

Wash the sweet potatoes thoroughly. Snip off the two ends and cut each of the sweet potatoes into 2-3 pieces ( depending on the size of the sweet potatoes)

In a vessel, boil the sweet potato pieces in adequate water for about 20-25 minutes or till they are fully cooked. Check that they are done. 

Transfer the cooked sweet potato pieces to a plate and allow it to cool

Once it is cool enough to handle, peel off and discard the skin

Using a grater, grate the cooked sweet potatoes or crumble them using your fingers. Keep aside. 

Heat 1 tbsp of oil in a thick bottomed kadhai and on medium heat add the mustard seeds,

When they splutter add the urad dal, channa dal, slit green chillies, grated ginger and curry leaves

Saute till the urad dal and channa dal change colour 

Now add asafoetida and turmeric powder, salt and mix well

To this add the grated sweet potato and mix well 

Cook on medium heat till the seasoning gets well blended with the sweet potatoes 

Next add fresh coconut gratings, mix well and switch off the gas

Lastly, squeeze the lemon juice and mix once again

Transfer to a serving bowl

Serve the Sweet Potato Podimas as a side dish with hot steamed rice and sambar or rasam 

SWEET POTATO FRY

 SWEET POTATO FRY

As you must know, besides their distinctive flavor, sweet potatoes have many health benefits. They provide an excellent source of beta carotene, Vitamin C and potassium. I make dishes using this root vegetable from time to time. 

In India, Sweet Potatoes are known as Shakarkhand in Hindi, Sihi Genasu in Kannada, Sakkarvalli Kilangu in Tamil, Ratale in Marathi and Kannang in my mother tongue, Konkani. 

Elsewhere in this blog, you will find recipes for dishes made with sweet potato such as:-

• Sweet Potato Stir Fry 
• Sweet Potato Tikkis
• Sweet Potato Roast 

Today's recipe is for an easy to make yet delicious stir fry of sweet potato which goes great as a side dish with hot steamed rice and rasam. I have adapted this from Sweet Potato Fry in the YouTube video by Dindigul Food Court. 

We enjoyed this very much and hope you will too! 

Ingredients:-

• Sweet Potato, 500 gms 
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/4 tsp
• Urad Dal, 1 and 1/2 tsp
• Onion, small sized, 1
• Garlic Cloves, 3
• Green Chilli, 1
• Curry Leaves, 1 sprig
• Kashmiri Chilli Powder, 1 tsp
• Coriander Powder, 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Oil, 1 tbsp

Method:-

Snip off the ends of the sweet potatoes and wash them thoroughly 

Chop the onion and green chilli

Crush the garlic cloves

Pressure cook the sweet potato in adequate water adding a little salt for one whistle

Once the cooker cools, check to ensure the sweet potato is cooked yet remains firm

(Make sure it does not get overcooked) 

Remove from the cooker, peel off the skin and cut them into cubes

Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds

Once they splutter, add the cumin seeds and when they sizzle add the urad dal and saute till the dal turns golden brown

To this add the chopped onion, crushed garlic cloves, curry leaves, and chopped green chilli

Saute till the onion turns translucent

To this add the boiled and cubed sweet potato, mix well and saute

Now add salt to taste, chilli powder, coriander powder and turmeric powder

Mix well and cook uncovered on medium/low flame for about 5 minutes till the sweet potato gets well blended with the spices

Switch off the gas and transfer to a serving bowl

Serve as a side dish with hot steamed rice and rasam 

SWEET POTATO SABZI

 SWEET POTATO SABZI

In addition to their distinctive flavor, we know that sweet potatoes have several health benefits. They provide an excellent source of beta carotene, Vitamin C and potassium. I make dishes using this root vegetable from time to time. 

In India, Sweet Potatoes are known as Shakarkhand in Hindi, Sihi Genasu in Kannada, Sakkarvalli Kilangu in Tamil, Ratale in Marathi and Kannang in my mother tongue, Konkani. 

Elsewhere in this blog, you will find recipes for dishes made with sweet potato such as:-

• Mergole- Sweet Potato Payasu 
• Sweet Potato Tikkis
• Sweet Potato Stir Fry 

Today's recipe is for an easy to make side dish made with sweet potatoes, which can also be had as a snack. I have adapted this from " Sweet Potato Sabzi" in the YouTube video by Chef Anupa in Sanjeev Kapoor Khazana. 

We tried this out recently and loved this dish which can be made in a jiffy. 

Ingredients:-

• Sweet Potato, 500 gms 
• Cumin Seeds, 1 tsp
• Green Chillies, slit, 3
• Curry Leaves, a sprig
• Roasted and Crushed Peanuts, 3 tbsp + some for garnish
• Chilli Powder, 1/2 tsp
• Lemon, juice of 1/2 lemon 
• Fresh Coriander Leaves, finely chopped, 2 tbsp
• Fresh Coconut Gratings, 2 tbsp + some for garnish
• Oil, 2 tbsp
• Salt, to taste

Method:

Wash the sweet potatoes thoroughly, boil them in a cooker with adequate water for 1-2 whistles. Peel  them once they are cool enough to handle

Cut the boiled sweet potatoes into even- sized cubes and keep aside. 

Dry roast the peanuts on medium heat till they crackle and they brown. Allow this to cool and de-skin the roasted peanuts. Crush them to a coarse powder. Keep aside. 

Scrape the coconut and keep the gratings aside

Finely chop the fresh coriander leaves

Heat oil in a thick- bottomed kadhai, add cumin seeds and saute till they sizzle and change colour

Lower the heat add the slit green chillies and curry leaves. Saute for a few seconds

To this add the boiled sweet potato cubes and mix well

Add 75 % of the crushed peanuts ( keeping some aside to garnish) and salt to taste and mix well

Let it cook on medium heat till the sweet potatoes get slightly browned 

Now mix in the chilli powder 

Switch off the gas and squeeze the juice of half a lemon and mix well

Add the coconut gratings and coriander leaves. Mix well

Transfer to a serving bowl and garnish with  finely chopped coriander leaves and coconut gratins and the remaining roasted peanuts

Serve hot as a side dish or a snack 

SWEET POTATO STIR FRY

SWEET POTATO STIR FRY

Sweet Potatoes are known as Shakarkhand in Hindi, Sihi Genasu in Kannada, Sakkarvalli Kilangu in Tamil, and Kannang in my mother tongue, Konkani. 

In addition to their distinctive flavor, we know that the sweet potatoes have several health benefits.

Elsewhere in this blog, you will find other recipes using Sweet Potato, such as:-

• Sweet Potato Roast
• Sweet Potato Tikkis
• Sweet Potato Masala Fry 

Today's recipe is for an easy to make yet yummy side dish: Sweet Potato Stir Fry. The addition of roasted and crushed peanuts enhances the taste of this dish.

I have adapted this from "Quick Sweet Potato Sabzi" from the well-known website, Sanjeev Kapoor Khazana

We enjoyed having this with hot rotis.  Do give it a try.

Ingredients:-

• Sweet Potato, about 400-500 gms 
• Cumin Seeds, 1/2  tsp
• Green Chillies, slit, 3
• Curry Leaves, a sprig 
• Peanuts, 3 tbsp
• Chilli Powder, 1/2 tsp
• Lemon, juice of 1/2 a lemon
• Fresh Coriander Leaves, finely chopped, 2 tbsp
• Fresh Coconut Gratings, 2 tbsp
• Salt, to taste
• Oil, 2 tbsp

Method:-

Wash the sweet potatoes thoroughly 

Pressure cook the sweet potatoes in adequate water for 2 whistles or till they get done

Ensure that they are cooked yet remain firm

When the cooker is cool enough to handle, remove the cooked sweet potatoes

Peel and cube the sweet potatoes. Keep aside.

In a kadhai, dry roast the peanuts for 3-4 minutes

Allow this to cool and remove the skin

In a small mixer jar, pulse the roasted peanuts to a coarse powder. Keep aside

Heat oil in the same kadhai and on medium heat add the cumin seeds and when they sizzle, add the slit green chillies and curry leaves

Saute for a few seconds

To this add the cubed sweet potatoes and mix well

Next add some of the crushed roasted peanuts (retaining a little for garnishing), salt to taste and mix again

Cook till the sweet potatoes get slightly roasted 

Sprinkle chilli powder and mix thoroughly 

Switch off the gas and mix in the juice of the lemon 

Finally, garnish with fresh coconut gratings, finely chopped coriander leaves and the remaining roasted peanut powder

Transfer to serving bowl

Serve with rotis

SWEET POTATO ROAST

 SWEET POTATO ROAST

Sweet Potatoes are known as Shakarkhand in Hindi, Sihi Genasu in Kannada, Sakkarvalli Kilangu in Tamil, and Kannang in my mother tongue, Konkani. 

In addition to their distinctive flavor, we know that the sweet potatoes have several health benefits.

Elsewhere in this blog, you will find other recipes using Sweet Potato, such as:-

• Sweet Potato Stir Fry 
• Sweet Potato Tikkis
• Sweet Potato Masala Fry 

Today's recipe is for a side dish called Sweet Potato Roast. This goes great with our meal of rice and dal. In Konkani we call this Kannanga Bhajun Upkari.  

The special touch of adding dissolved asafoetida ( or what we call 'Hinga Udda" in Konkani) in the end is a must! 

Ingredients:-

• Sweet Potatoes, 3 or about 350-380 grams
• Mustards Seeds, 1/2 tsp
• Asafoetida, ( 1/8 tsp + 1/4 tsp to be dissolved in water)
• Turmeric Powder, 1/4 tsp 
• Curry Leaves, 1 sprig
• Salt, to taste
• Chilli Powder, 3/4 to 1 tsp
• Coconut Oil, 2 tbsp or as required

Method:-

Wash the sweet potatoes thoroughly 

Peel and cut them into thin strips

Immerse the sweet potato strips in water to avoid discoloration

Drain away the water and add salt to the sweet potato

Keep aside for 5 to 10 minutes

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds and when they splutter add 1/8 tsp of asafoetida, turmeric powder, curry leaves and sauté for a few seconds

Squeeze out the water released from the sweet potato and add the sweet potato strips to the kadhai and sauté for a couple of minutes

Now cook this covered on medium/low flame, stirring from time to time, till the sweet potatoes get done

To this add the chilli powder and mix well so that it gets well blended

Check for salt and add only if required

At this stage if you want the sweet potatoes to be roasted even more, add a little more oil and cook till it gets further roasted as sweet potatoes suck up a lot of oil in the cooking 

Lastly, dissolve 1/4 tsp of asafoetida in a little water

Sprinkle this on to the dish and mix well. 

Switch off the gas and transfer to serving plate

SWEET POTATO STIR FRY

 SWEET POTATO STIR FRY

There is a school of thought which says that Sweet Potatoes are indeed better than Potatoes. Both are good within limits and each has its pros and cons but it is well-established that the sweet potato has several health benefits.

Sweet Potatoes are known as Shakarkhand in Hindi, Sihi Genasu in Kannada and Kannang in my mother tongue, Konkani. 

Elsewhere in this blog, you will find recipes for other dishes using sweet potatoes such as:-

• Sweet Potato Masala Fry 
• Sweet Potato Tikkis
• Mergole- Sweet Potato Payasu

Today's recipe is for a simple stir fry or Upkari as we would say in Konkani. Kannanga Upkari is easy to make and goes well as a side dish with rice or rotis. 

Ingredients:-

• Sweet Potatoes,  500 grams
• Medium-sized Onion, 1
• Green Chillies,  2
• Ginger, 1 " piece
• Chilli Powder, 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste 

For the Seasoning:-

• Mustard Seeds, 1 tsp
• Curry Leaves, a sprig 
• Oil,  1 and 1/2 to 2 tbsp

Method:-

Wash the sweet potatoes thoroughly and pressure cook in adequate water for 1 whistle

Once the cooker cools, remove the sweet potatoes and when it is cool enough to handle peel and cube them. Keep aside

Chop the onion, finely chop the green chillies and grate the ginger

In a thick bottomed kadhai, heat oil and on medium heat add the mustard seeds, when they splutter add the curry leaves and sauté for a few seconds

To this, add the chopped onion and green chillies and the grated ginger and saute till the onion becomes translucent

Now add the chopped sweet potatoes, salt to taste, turmeric powder and chilli powder and mix well

Cook on medium/low flame, stirring from time to time, for 4-5 minutes till the sweet potatoes get well blended with the spice powders

Transfer to serving bowl

Serve Sweet Potato Stir Fry as a side dish with rice and rasam or with rotis

SWEET POTATO MASALA FRY

 SWEET POTATO MASALA FRY 

Sweet Potatoes are known as Shakarkhand in Hindi, Sihi Genasu in Kannada, Sakkarvalli Kilangu in Tamil, and Kannang in my mother tongue, Konkani. 

Elsewhere in this blog, you will find recipes for dishes made with sweet potato such as:-

• Mergole- Sweet Potato Payasu 
• Sweet Potato Tikkis

In addition to their distinctive flavor, we know that the sweet potatoes have several health benefits.

Today's recipe is for a side dish made with sweet potatoes in which the masala balances the inherent sweetness of the main ingredient. I have adapted this from Sweet Potato Masala Fry from Chef Sanjay Thumma of VahRehVah.com .

I have adjusted the spice levels to suit my needs.  

Ingredients:-

• Sweet Potato, 500 gms
• Onion, 1
• Garlic Cloves, 4
• Cumin Seeds, 1 tsp
• Mustard Seeds, 1/2 tsp
• Black Gram Dal ( Urad Dal), 1 tbsp
• Turmeric Powder, 1/2 tsp
• Green Chillies, 2 
• Curry Leaves, 2 sprigs
• Chilli Powder, 1 tsp 
• Salt, to taste
• Oil, 2 tbsp

Method:-

Wash the sweet potatoes thoroughly and pressure cook them in adequate water -with a little salt- for two whistles or till they get done. Please take care to see that they don't get overcooked.

When the cooker cools remove the cooked sweet potato, peel and cube them. Keep aside. 

Chop the onion and slit the green chillies

Crush together the garlic cloves and the cumin seeds and keep aside. (You can use either a mortar and pestle or a rolling pin to crush them)

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds 

When they splutter add the urad dal and sauté till the dal changes colour

Next add the chopped onion, turmeric powder, slit green chillies and curry leaves and salt to taste

Saute till the onion becomes translucent 

To this add the garlic-cumin seeds mixture  and mix well

Saute till the raw smell of the garlic goes 

Add the chilli powder and mix well

Lastly add the cooked sweet potato pieces and sauté for 3-5 minutes, stirring from time to time, till the sweet potatoes get well browned and blend well with the masala

Transfer to serving bowl

Serve hot as a side dish with rotis or rice

SWEET POTATO TIKKIS

 SWEET POTATO TIKKIS 

A popular street food in India are shallow fried patties which are known as Tikkis in Hindi. The most common of these is the Aloo Tikkis made with potatoes. Today's recipe is for Tikkis made with sweet potato instead! 

Sweet Potatoes are known as Shakarkhand in Hindi, Sihi Genasu in Kannada and Kannang in my mother tongue, Konkani. 

In addition, we know that the sweet potato has several health benefits.

Sweet Potato Tikkis can be made fast and can be enjoyed as an evening snack with a hot cup of tea. 

We enjoyed these Sweet Potato Tikkis with our favourite Maggi Hot and Sweet Ketchup! 

Ingredients:- 

• Sweet Potatoes, 3 (450-500 gms)
• Large -sized Onion, 1
• Green Chilli, 1 
• Coriander Leaves, 1 tbsp 
• Chilli Powder, 1/2 tsp or to taste 
• Bengal Gram Flour, (Besan) , 2 tbsp
• Rice Flour, 1 tbsp
• Salt, to taste
• Oil, as required for shallow frying

Method:-

Wash the sweet potatoes thoroughly and cook them with adequate water in a pressure cooker for 3-4 whistles. Once the cooker cools, remove the sweet potatoes and keep aside. Once it is cool enough to handle peel the sweet potatoes and mash them well using a masher.

Peel the onion and finely chop it.

Finely chop the green chilli and the coriander leaves.

Next in a bowl mix together the mashed sweet  potatoes, finely chopped onion, green chilli and coriander leaves, salt, chilli powder, besan and rice flour 

( The besan and rice flour help in binding) 

Mix all of these thoroughly to make a dough    

Divide the dough into equal sized balls 

Flatten each of them in the palm of your hand to form tikkis 

Heat oil in a pan and shallow fry the tikkis in batches of  4-5 

Once they get done on one side, flip them, add oil on the top and sides and shallow fry the other side as well 

Place the tikkis on absorbent paper and then transfer them to a serving plate

Serve hot with ketchup or any chutney of your choice. 

 

MERGOLE-SWEET POTATO PAYASU: GUEST POST BY SHOBHA KAMATH

MERGOLE-SWEET POTATO PAYASU: GUEST POST BY SHOBHA KAMATH

I am grateful to my friend, Shobha Kamath for this Guest Post in which she shares her recipe for Mergole, which is the Konkani name for this payasu made of Sweet Potato. Reflecting her diverse interests, Shobha has a blog imaginatively called, "Ladle, Brush & Spade" 

Shobha says that though traditionally the skin is not removed from the sweet potato (Kanang in Konkani, Genasu in Kannada, Shakarakanda in Hindi) , she has done it this time. She also advises that it is better to dissolve the powdered jaggery in water and strain it so as to remove any insoluble impurities.

Here is her recipe:-

Ingredients:

• Sweet Potato ( small ), 1
• Coconut Milk, 150 ml ( 1 and 1/2 cup)
• Jaggery Powder, 3 tbsp, or as per taste
• Salt, a pinch
• Cardamom Powder, 1 tsp
• Cashews* halved & roasted in ghee, 6 whole  *optional
• Raisins *, roasted in ghee, 8-10 * optional

Method:

Wash and skin the sweet potato. Cut it into small cubes.

Steam the cubed bits in a steamer or boil them in a little water till soft. This should take about 20 minutes

Add salt, jaggery powder and the coconut milk to the boiled sweet potato bits and bring it to a boil

Finally add the roasted cashews, raisins and cardamom powder.

Mix well and remove from flame.

Serve hot or cold as per your choice.