Sweet Potato Fry

By Priya Srinivasan - I Camp in My Kitchen - Monday, September 28, 2009

My hubby love all the Kizangu varieties (Tuberous plants). Sweet potatoes, in my home, we normally pressure cook them with little salt. eat them as such (ofcourse we peel the skin). we love it. My chithi(mom's sister), used to make it often for us. After coming to my in-law's place i learned how to make podimass with it.This Sweet Potato fry was tried just like that to see whether it tastes great like the normal potato fry. And know what?  it did, really did. Try it for yourself.

Sweet Potatoes - 3 to 4 Medium sized.
Chilli powder - 1 tbsp (u can increase this, if u want it more spicy!!!!!!)
Salt to taste

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Canola oil - 2 tbsp
mustard seeds - 1 tsp
chana dal - 1 1/2 tsp
hing - a pinch
curry leaves


  • Cook Sweet potatoes in a pan of water till fork tender. When the water starts boiling, Switch it off and Keep the vessel closed for 10 minutes. This way you will get fork tender Sweet Potatoes.Drain the excess water,
  • Heat oil in a Non-stick pan, splutter mustard seeds, add chana dal, hing, turmeric, curry leaves.Saute till chana dal turns brown.
  • Add cooked sweet potatoes and saute.
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  • Add Red chili powder and Salt and mix well. Cook in slow flame, till potatoes are roasted.
  • Do not Mix the potatoes often, this might make them mushy. Instead try giving a stir by tossing the pan.
  • Serve Warm  with any Kalandha saadam (Mixed Rice), it tastes great.

Sending this recipe to Lakshmi Venkatesh's Think Spice - Think Red Chillies Event and Sunita's World Think Spice Event and to  Srivalli's Spice your life - Kids Delight Event

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Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!