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Sweet potato fry | South-Indian style dry subzi

Sweet potato fry, South-Indian style dry subzi made with sweet potoates and simple spices in your pantry. A delicious side to rice dishes.
Course Main Course, Side Dish
Cuisine Indian
Keyword How to make simple subzi, Sweet potato curry, Sweet potato recipe, Sweet potato subzi recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5


  • 700 grams sweet potato Weighed after peeling the skin
  • 2 teaspoon curry podi /sambar powder/red chili & coriander powder see notes
  • 2 teaspoon oil any vegetable oil
  • ½ teaspoon mustard seeds /kadugu
  • ¼ teaspoon hing/asafoetida
  • few curry leaves


  • Wash the sweet potatoes and peel them. Chop them into 1 inch cubes. I usually chop them into thick roundels and then chop each roundel into ¾ sticks and each stick into cubes.
  • I usually use the microwave to parboil the sweet potatoes. Take the chopped cubes in a microwave safe bowl, add water to cover them completely. Add turmeric powder and mix well. Microwave cook them for 10 minutes at power high.
  • Do not cook them more than the given time, they might turn mushy. Cook them a minute or two less, but not more than the 10 minutes. The sweet potatoes must be fork tender, when you poke them with a fork it should go through them easily.
  • If cooking them on stove-top, then once the water comes to a rolling boil, switch off the gas and keep it covered for 10 minutes. This should get them to fork-tender stage.
  • Once done, remove them from stove-top/microwave and let it sit for 2 minutes. Drain them on a colander. Let it sit until it is completely dry.

Let us make the curry

  • Heat oil in a kadai/pan, when it is hot add mustard seeds, let is splutter, next add hing and curry leaves.
  • To this sizzling hot tadka add the drained sweet potatoes. Mix it well to coat the tadka
  • To this now add curry podi/Sambar powder or red chili and coriander powder and salt.
  • Mix well cover and cook for 5-8 minutes in a medium flame. If you smell that the curry is burning, remove the cover and mix it once. This helps to escape the rawness of the spices and also the vegetable to soak in the spices.
  • After the said time, remove the cover, mix once and let it be on the stove for another 8-10 minutes in medium flame, without cover, toss it once or twice in between.
  • Once the curry turns golden brown, take it off the stove. Serve it with rice.



  • The sweet potatoes can be parboiled either in the microwave or on stove-top. Make sure you don't over cook them. They should retain their shape.
  • You can use curry podi, if you dont have curry podi, use your regular sambar masala. if you dont have sambar masala, add equal amounts of red chili powder and coriander powder (1 teaspoon each)
  • i have tried the same curry with all the above masala's it tastes good.