Monday 1 April 2013

Sweet Potato Fry/Sakkravalli Kizhangu Fry

Hello everybody, I am back from my vacation. We had  great time in Paris. The six days, we stayed there was fabulous. I am planning to share everything about my trip in another post. For now I am sharing with you a very simple traditional sweet potato fry/sakkravalli kizhangu fry(spicy).

Sakkravalli kizhangu is a root vegetable rich in carbohydrates and sweet in taste. We usually make this during Pongal (Tamil Nadu’s Harvest Festival). The kids love the sweet potato because of its taste.

Here’s how to make it with photos…


Sweet Potatoes
500 gm
Red Chilli powder
3 tsp
Turmeric powder
½ tsp
Mustard seeds
¼ tsp
Cumin seeds
¼ tsp
Urad dhal
¼ tsp
Curry leaves
5 leaves
2 tsp
Asafoetida powder
¼ tsp
As needed


Wash and peel the skin of the sweet potatoes. Cut them in round shapes.

In a kadai heat oil, add mustard seeds after it crackles add cumin seeds, urad dhal, curry leaves and sauté for 20sec. Now add asafoetida powder, sweet potatoes and mix. Add the red chilli powder, turmeric powder and salt and mix them well.

Add about 30ml of water and let the potatoes cook well. Sweet potatoes cook really fast, so be careful when you add water. If you think the potatoes are not cooked then just sprinkle some more water and cook the potatoes. Then fry the potatoes as shown in the photo.

Yummy spicy sweet potato fry is ready to be served. It can be served as a side dish for any rice varieties.

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Until then I am signing off...


Hello everybody,
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Priya Anandakumar