Sweet Potato Podi
A simple, flavorful South Indian stir-fry where tender sweet potatoes are tossed in a freshly ground, aromatic spice powder. It's a perfect balance of sweet and spicy, making a great side for rice.
For 4 servings
7 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Sweet Potatoes: Wash, peel, and chop the sweet potatoes into 1-inch cubes. Boil or steam them for 8-10 minutes until they are fork-tender but still hold their shape. Do not overcook them into a mush. Drain the water completely and set aside.
- 2
Step 2
- a.Make the Podi (Spice Powder): While the potatoes cook, heat a small, dry pan over low-medium heat. Add the chana dal, 1 tbsp (3 tsp) of urad dal, and dried red chillies. Dry roast for 3-4 minutes, stirring continuously, until the dals turn light golden and aromatic. Add the sesame seeds and roast for another 30 seconds. Finally, add the desiccated coconut and roast for 1 minute until fragrant. Turn off the heat and let the mixture cool completely.
- 3
Step 3
- a.Grind the Podi: Once cooled, transfer the roasted ingredients to a spice grinder or a small blender jar. Grind into a coarse powder. Avoid grinding it too fine to maintain a nice texture. Set aside.
- 4
Step 4
- a.Prepare the Tempering (Tadka): Heat the coconut oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter. Add the remaining 1 tsp of urad dal and sauté until it turns golden brown. Add the curry leaves and hing, and sauté for a few seconds until fragrant.
- 5
Step 5
- a.Combine and Sauté: Gently add the cooked sweet potato cubes and turmeric powder to the pan. Toss carefully to coat them with the tempering, ensuring the cubes don't break. Sauté for 2 minutes.
- 6
Step 6
- a.Add Podi and Finish: Sprinkle the prepared podi powder and salt over the sweet potatoes. Mix gently until all the cubes are evenly coated. Cook for another 2-3 minutes on low heat, allowing the flavors to meld together.
- 7
Step 7
- a.Garnish and Serve: Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot as a side dish with sambar rice, rasam rice, or curd rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent sweet potatoes from getting mushy, steam them instead of boiling, or ensure you don't over-boil them. They should be tender but firm.
- 2Roast the dals and spices for the podi on low heat to prevent them from burning, which can result in a bitter taste.
- 3The podi can be made in a larger batch and stored in an airtight container for up to two weeks for quick use in other vegetable stir-fries.
- 4If you're short on time, you can use 3-4 tablespoons of store-bought idli milagai podi as a substitute for the homemade powder.
- 5For a firmer texture, you can pan-roast the sweet potato cubes in a little oil until cooked through instead of boiling them.
Adapt it for your goals.
Other Vegetables
This podi works wonderfully with other vegetables like regular potatoes, yam (suran), raw banana (vazhakkai), or even carrots.
Add OnionsAdd Onions
For a different flavor profile, sauté 1 finely chopped small onion after the tempering until translucent, before adding the sweet potatoes.
Nutty CrunchNutty Crunch
Add a tablespoon of roasted peanuts or cashews along with the podi at the end for an extra layer of texture and flavor.
Tangy TwistTangy Twist
Squeeze a teaspoon of lemon or lime juice over the dish just before serving to add a pleasant tang that balances the sweetness of the potatoes.
Why this is on our healthy list.
Rich in Vitamins and Fiber
Sweet potatoes are an excellent source of Vitamin A (from beta-carotene) and Vitamin C, which support vision and immune function. They are also high in dietary fiber, promoting digestive health and stable blood sugar levels.
Good Source of Plant-Based Protein
The use of chana dal and urad dal in the spice powder (podi) provides a good amount of plant-based protein and essential amino acids, which are crucial for muscle repair and overall body function.
Provides Healthy Fats
Coconut oil and desiccated coconut contribute healthy medium-chain fatty acids (MCFAs). These fats are easily digestible and provide a quick, sustained source of energy for the body.
Anti-Inflammatory Properties
Spices like turmeric and hing (asafoetida) used in the tempering are known for their anti-inflammatory and digestive benefits, helping to soothe the gut and reduce inflammation.
Frequently asked questions
One serving of Sweet Potato Podi contains approximately 240-260 calories, making it a moderately caloric but highly nutritious side dish. The calories come from the carbohydrates in sweet potatoes, protein from dals, and healthy fats from coconut and oil.