Sweet Potato Curry - South Indian Style

Sweet Potato Curry can be an excellent substitute to traditional potato curry that is served with south Indian meals. The mild sweetness in the sweet potatoes bring a different flavor profile that especially kids love.

In my family Sweet potato is a more common vegetable when compared to regular potatoes. Although they are not too different, the mild sweetness that the vegetable brings has become my kids’ favorite.

So I treat them as regular potatoes and make a curry to go along with sambhar or rasam. Keep reading below to see what I do with the leftover curry the next day.

When researching online, I noticed that sweet potatoes are a reservoir for Vitamin A and Beta Carotene. If you have tried this vegetable before, I highly recommend it to be a part of your diet.

Whatever you make with the potatoes can be made with the sweet potatoes. So don’t shy away from it and give it a shot.

To make the curry nice and roasted, you don’t need a ton of oil. If you have a good non-stick pan or a cast iron pan, just a tablespoon of oil should do the trick. I have a trusted cast iron pan, that is very well seasoned and this is what I use to make all my curries.

Preparation Time – 10 mins
Cooking time – 20 mins
Difficulty level – easy

Ingredients to make Sweet Potato Curry - (Serves 4)

• Sweet potatoes – 4
• Oil – 1 tbsp
• Mustard seeds (kadugu) – 1 tsp
• Turmeric powder (manjal podi) – 1 tsp
• Chili powder – 1 teaspoon (or based on your spice level)
• Dhania Jeera powder – 1tsp
• Curry leaves- few
• Salt – to taste

Procedure to make Sweet Potato Curry

• Peel the potatoes and chop them into small pieces (about ¼ inch cubes).

• Heat oil in a non stick pan or a cast iron pan. Once the oil heats, add the mustard seeds and turmeric powder.

• Once the mustard seeds sputter add the chili powder, dhania jeera powder, salt and curry leaves and fry for a minute.

• Now add the chopped sweet potatoes and give it a good mix. Cover it with a lid and let the potatoes cook until soft. Take care that you don’t overcook it, because then it will become very mushy. Open the pan when they still have a slight bite to them. This will take about 8 mins.

• Let the sweet potatoes cook over medium high heat until they develop a nice brown layer to it. Keep stirring in between to ensure even browning.

• Serve the Sweet Potato Curry with rice and sambhar/rasam.

Notes and variations –

• I have noticed that sweet potatoes cook quickly when compared to regular potatoes. So keep an eye out when you are cooking them. You don’t want them to end up as a mushy mass.

• I purposefully make this curry in excess, so that the next day, this ends up as lunch sandwich for my 7 yr old. I heat up the curry a bit and then place in between slices of bread and cheese. The cheese when melts, helps to hold the vegetable well and it serves great as a lunch sandwich.

Other Curry Recipes

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Sweet Potato Curry - South Indian Style

Sweet Potato Curry can be an excellent substitute to traditional potato curry that is served with south Indian meals. The mild sweetness in the sweet potatoes bring a different flavor profile that especially kids love.

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Course: Curry, Kids Friendly, Poriyal and Subzi,, Side Dishes

Cuisine: Asian, South Indian, Tamil Nadu

Diet: Vegetarian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 People

Calories: 234kcal

Author: Sandhya Ramakrishnan

Equipment

• ▢
  pan
• ▢
  bowl
• ▢
  spatula

Ingredients

• ▢ 4 Sweet potatoes
• ▢ 1 tablespoon Oil
• ▢ 1 teaspoon Mustard seeds kadugu
• ▢ 1 teaspoon Turmeric powder manjal podi
• ▢ 1 teaspoon Chili powder or based on your spice level
• ▢ 1 teaspoon Dhania Jeera powder
• ▢ few Curry leaves
• ▢ to taste Salt

Instructions

• Peel the potatoes and chop them into small pieces (about ¼ inch cubes).
• Heat oil in a non stick pan or a cast iron pan. Once the oil heats, add the mustard seeds and turmeric powder.
• Once the mustard seeds sputter add the chili powder, dhania jeera powder, salt and curry leaves and fry for a minute.
• Now add the chopped sweet potatoes and give it a good mix. Cover it with a lid and let the potatoes cook until soft. Take care that you don’t overcook it, because then it will become very mushy. Open the pan when they still have a slight bite to them. This will take about 8 mins.
• Let the sweet potatoes cook over medium high heat until they develop a nice brown layer to it. Keep stirring in between to ensure even browning.
• Serve the Sweet Potato Curry with rice and sambhar/rasam.

Notes

• I have noticed that sweet potatoes cook quickly when compared to regular potatoes. So keep an eye out when you are cooking them. You don’t want them to end up as a mushy mass.
• I purposefully make this curry in excess, so that the next day, this ends up as a lunch sandwich for my 7 yr old. I heat up the curry a bit and then place in between slices of bread and cheese. The cheese when melts, helps to hold the vegetable well and it serves great as a lunch sandwich.

Nutrition

Calories: 234kcal | Carbohydrates: 47g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 133mg | Potassium: 796mg | Fiber: 7g | Sugar: 10g | Vitamin A: 32211IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 2mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!