Sweet Potato (Sakkaravalli Kizhangu) Poriyal

How to Prepare

1. Boil the sweet potatoes in a large pot with enough water until they are tender but firm (about 10-15 minutes).
2. Peel the boiled sweet potatoes and cut them into small cubes.
3. Heat oil in a frying pan or kadai over medium heat.
4. Add mustard seeds and wait until they start to splutter.
5. Add urad dal and chana dal, and sauté until they turn golden brown.
6. Add curry leaves, green chilies, and a pinch of asafoetida. Sauté for a few seconds.
7. Add the cubed sweet potatoes and mix well to coat them with the tempering.
8. Sprinkle salt and turmeric powder, and stir gently to avoid mashing the sweet potatoes.
9. Cook for 5-7 minutes on low heat, stirring occasionally.
10. Add grated coconut, mix well, and cook for another 2 minutes.
11. Turn off the heat and serve hot as a side dish.