Name: Upwas Sweet Potato Poriyal
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 267 g Sweet Potato, boiled, peeled, and cut into cubes; 1 tbsp Cooking Oil, coconut oil or peanut oil; ⅔ tsp Cumin Seeds; 1⅓ Green Chili Pepper, slit; 7 Curry Leaves, if allowed in your fast; 2¾ tbsp Freshly Grated Coconut, generous amount; ½ tsp Rock Salt; ⅔ tsp Lemon Juice, to balance the sweetness

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Ingredients

267 gSweet Potatoboiled, peeled, and cut into cubes
1 tbspCooking Oilcoconut oil or peanut oil
⅔ tspCumin Seeds
1⅓Green Chili Pepperslit
7Curry Leavesif allowed in your fast
2¾ tbspFreshly Grated Coconutgenerous amount
½ tspRock Salt
⅔ tspLemon Juiceto balance the sweetness

Quantities are for 2 servings.

You'll need: Stovetop.

Method

Drive the designated lipid (preferably coconut oil to establish an authentic regional profile) to a medium thermal state within a broad sauté pan.
Drop the cumin seeds into the fat, extracting a sharp, audible crackle.
Follow straight away with the slit green chillies and fresh curry leaves. Fry them for just a few seconds so their aroma passes into the oil.
Cascade the perfectly cubed, boiled sweet potatoes into the pan. Employ a delicate, flipping motion to enrobe each tuber completely in the tempered fat.
Sprinkle the rock salt over. Pan-roast over medium-low heat for 4-5 minutes, so the natural sugars caramelise and the edges turn golden and lightly crisp.
4–5 min
Fold in the freshly grated coconut with extreme care. Sustain the heat for an additional 2 minutes to toast the coconut flesh slightly.
2 min
Turn off the heat. Squeeze fresh lemon juice over the dish to cut through the sweetness, and give it one last toss before serving.

How to tell it's done

Soft, yielding sweet potato cubes adorned with the crispness of tempered spices and the moist bite of fresh coconut.

Getting it right

Tip

Coconut oil elevates this dish significantly. The natural sweetness of the potatoes pairs brilliantly with the nutty aroma of the coconut oil and grated coconut.

What to serve it with

Serve as a dry side dish along with Upwas Kadhi or simply enjoy it as a warm, filling snack.

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