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You are here: Home / Dry Vegetarian Side Dishes / Poriyal Podi & Sweet Potato Poriyal Recipe

Poriyal Podi & Sweet Potato Poriyal Recipe

December 1, 2015 34 Comments

I have been keeping a secret for a while. Yep, I have. And that is, my love for sweet potatoes. There you go, now you all know me inside out. That’s all there is to me – I love sweet potatoes, chocolate, brinjal and step by step recipe pictures. I am a very simple person.
Back to sweet potatoes. What does that have to do with this poriyal podi recipe you ask? Well, I usually have sweet potatoes just boiled and very lightly salted. It makes my troubles go away like nothing else can.
But the other day, I was going through Chandra Padmanabhan’s Southern Spice, for the umpteenth time, and saw this recipe called chakkaravalli kizhangu poriyal recipe. I had no clue chakkaravalli kizhangu is sweet potato. All this time I thought sweet ptoato is cheeni kizhangu in tamil although I have no clue how I came to that conclusion.
I tried it and let me just tell you this much – it beats slightly salted sweet potatoes to the door and back, any day!
To make this poriyal, you need poriyal podi. It can be made in a jiffy so don’t let that intimidate you. You can make a bit of this and store it for future use too.

Poriyal Masala Podi Recipe

Source: Southern Spice by Chandra Padmanabhan
What I Used:
1 cup coriander seeds/kothamalli
1/2 cup urad dal/uluntham paruppu/husked black gram
1/2 cup grated coconut
2 generous pinches of hing/asafoetida/perungaayam
10 dried red chillies
2 tsp oil
How I Made It:
1. Dry roast the coriander seeds in a skillet/kadai until the seeds turn a darker shade of brown (about 4-5 mins). Set aside.
2. In the same pan, dry roast the dal until golden brown, taking care not to burn it. Set aside.
3. In the same pan, dry roast the coconut until just short of burnt. I made mine turn a dark brown taking care not to burn. Set aside.
4. Add the oil to the pan, let it heat through and throw in the red chillies. Fry them until they are short of burning, throw in the hing, stir through for 10 seconds and remove from fire.
5. Cool, combine and grind the ingredients to a powder.
The smell of this freshly made poriyal podi is a-m-a-z-i-n-g and I am not even exaggerating this time. So let’s quickly go make this sweet potato poriyal, shall we? Store the leftover poriyal podi in an air tight container.
Chakkaravalli Kizhangu / Sweet Potato Poriyal Recipe
Source: Southern Spice by Chandra Padmanabhan
Serves: 2
What I Used:
2 cups sweet potatoes, cut into small cubes
2 green chillies
1/4 tsp turmeric powder
1.5 tbsp poriyal masala podi
For tempering:
2 tsp oil
1/4 tsp mustard seeds
1/4 tsp jeera/cumin seeds
1 red chilli, halved
A pinch of hing (optional)
A few curry leaves
How I Made It:
1. Heat oil for tempering in a pan and add all the ingredients. When the mustard seeds beging to pop, add the turmeric, green chillies and sweet potatoes with some salt and 1/3 cup water. Mix well.
2. Cook closed for 10-12 mins until the sweet potatoes are soft and cooked. If there is extra water, leave the pan open and let it evaporate. Once the mixture is dry, add the poriyal podi and stir well.
3. Serve hot with steamed rice.
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By nags Filed Under: Dry Vegetarian Side Dishes, Masala Powders, Tamil Recipes, Uncategorized

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Reader Interactions

Comments

  1. Niv mani

    November 9, 2010 at 11:16 pm

    The photographs looked good enough to eat!! Can only guess the joy of scarfing the poriyal after the photo session!

    Reply
  2. Tina

    April 1, 2010 at 1:10 pm

    Sweet potato is ma fav tooo…This looks spicy and delicious.

    Reply
  3. sangeeta

    April 1, 2010 at 1:10 pm

    i tried a stirfry made with just the temperings you have mentioned …after seeing a recipe in femina..i liked it but this podi will make it more interesting n hot for sure…..the pictures look great.
    i'd love it as it is……..

    Reply
  4. Sushma Mallya

    April 1, 2010 at 1:10 pm

    pics are very lovely , seems very delicious too

    Reply
  5. Mahimaa's kitchen

    April 1, 2010 at 1:09 pm

    I am hungry girl!

    Reply
  6. Mahimaa's kitchen

    December 2, 2009 at 2:34 am

    I am hungry girl!

    Reply
  7. Sharmilee! :)

    November 29, 2009 at 12:52 pm

    Absolutely new to me, let me try it sometime later!

    Reply
  8. Sig

    November 27, 2009 at 1:11 am

    A poriyal podi, what a great idea! That would save some time. I love sweet potato, almost as much as you love eggplants 😉

    Reply
  9. Shri

    November 25, 2009 at 4:35 am

    Wow!This is so new to me;We always put SP in sambar and mash it but this looks delish!

    Reply
  10. Dhanya Nambirajan

    November 24, 2009 at 10:57 pm

    Sweet potato poriyal looks yummy.And also awesome click:).

    Reply
  11. Gulmohar

    November 24, 2009 at 6:35 pm

    poriyal masala podi..that's new to me..How long you could store that? potato poriyal looks fabulous and tempting 🙂

    Reply
  12. Parita

    November 24, 2009 at 5:49 pm

    I love sweet potatoes and poriyal masala sounds very delicious and tasty!

    Reply
  13. Nags

    November 25, 2009 at 1:23 am

    The poriyal podi can be stored for a week, but since it has coconut, make sure you store in a cool, dry place, or even in the fridge (where it may last to 10 days)

    Reply
  14. Shama Nagarajan

    November 24, 2009 at 1:01 pm

    yummy podi and delicious recipe

    Reply
  15. Bharathy

    November 24, 2009 at 12:28 pm

    Achu says…ROMBA NALLA IRUKKU!!!…me too 🙂 🙂
    ..the podi you've used is simply the best!!!

    Reply
  16. Sushma Mallya

    November 24, 2009 at 7:17 am

    pics are very lovely , seems very delicious too

    Reply
  17. Anupama

    November 24, 2009 at 12:14 am

    Till date I knew only one thing to make with sweet potatoes and that is to steam them and mash them… never knew such curries existed.. that podi must definitely give it that spiciness that is often much required in Indian families 🙂

    Reply
  18. Nags

    November 24, 2009 at 7:20 am

    Many of you asked about the spice level of the podimas. The poriyal podi is not very hot but you can adjust the level of heat there or add an extra green chilly while cooking the sweet potatoes. This was just right for us, hot and sweet at the same time, neither taking over the other. If you try this recipe, do let me know 🙂

    Reply
  19. Mriganayani

    November 23, 2009 at 11:15 pm

    Dude…no more secrets – we thought we know you well and you let another cat out of the bag? What else are you hiding? LOL!

    Looks awesome – I make a similar podi for kathirikkai poriyal..I'm sure this was super tasty. Looks awesome as always!

    Reply
  20. Raje

    November 23, 2009 at 7:15 pm

    Interesting recipe with sweet potatoes. Lovely picture. BTW First time here. You have a lovely space. Do check out my blog when you have a chance.

    Reply
  21. munchcrunchandsuch

    November 23, 2009 at 7:02 pm

    Nags, I have never fancied sweet potatoes..but this pic with that podi sprinkled and coated all over, I guess I want to try that..

    Reply
  22. Gita

    November 23, 2009 at 4:50 pm

    Crispy and delicious potatoes…the powder used here sounds interesting…I have to try it out 🙂

    Reply
  23. Vrinda

    November 23, 2009 at 4:08 pm

    Thats a gr8 recipe with sweet potatoes…here sweet potatoes r mainly used to make desserts,nice one….

    Reply
  24. Arch

    November 23, 2009 at 3:40 pm

    Thanks for the poriyal podi recipe…A friend gave me some of the podi her mom made for her – i am sure it did not have coconut, but tasted great – I've just run out of it, so perfect timing !! Never been a big fan of sweet potatoes, but this looks awesome…

    Reply
  25. Sharmila

    November 23, 2009 at 9:23 am

    That snap of what you have done with the sweet potatoes already proves me a criminal for wasting them in mushy curries. 🙁
    I'd love to give this a try Nags. 🙂

    Reply
  26. Manasi

    November 23, 2009 at 7:39 am

    I am sold on this recipe ! Will surely try!
    Awesome pics.

    Reply
  27. sangeeta

    November 23, 2009 at 7:25 am

    i tried a stirfry made with just the temperings you have mentioned …after seeing a recipe in femina..i liked it but this podi will make it more interesting n hot for sure…..the pictures look great.
    i'd love it as it is……..

    Reply
  28. Swapna

    November 23, 2009 at 5:59 am

    I love sweet potato too..this looks so delicious…will surely try this out…

    As usual great pics:)…

    Reply
  29. DEESHA

    November 23, 2009 at 5:39 am

    sweet potato is a lil too sweet for my taste but I guess the poriyal podi should balace it out

    Reply
  30. Hb

    November 23, 2009 at 4:02 am

    Even I love sweet potatoes but keep wondering what to make apart from boiling. I made similar podi yesterday but without coconut. Did you use dessicated coconut?

    Reply
  31. RAKS KITCHEN

    November 23, 2009 at 5:59 am

    I know only making podimas using this kezhangu,this sounds amazing and thanks for that poriyal podi recipe,i have heard abt it,but never made or tasted!

    Today I made ur paneer peas pulav for my kid 🙂

    Reply
  32. Tina

    November 23, 2009 at 5:20 am

    Sweet potato is ma fav tooo…This looks spicy and delicious.

    Reply
  33. Sonia

    November 23, 2009 at 4:48 am

    Nags, keeping a secret from us is serious issue. 😉 😀
    I love sweet potato too…very forgiving..no? I love the podi in that bowl. Look so nice. 🙂

    Reply
  34. Nags

    November 23, 2009 at 4:05 am

    hey hb, knew you'd be first 🙂 i used freshly grated coconut (well, it was freshly greated when I bought it 4 days back!) but unsweetened dessicated should work too!

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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