Chettinad Sweet Potato Varuval Recipe

Introduction

Chettinad Sweet Potato Varuval is a flavorful South Indian dry fry dish featuring tender sweet potatoes coated in a spicy, aromatic roasted masala powder. Perfect as a side with steamed rice, this recipe brings a delightful blend of textures and vibrant spices to your meal.

Ingredients

• Sweet Potato / Sakkarai Valli Kizhangu – 5, peeled and cubed
• Turmeric Powder / Manjal Podi – 1 tsp
• Mustard Seeds / Kaduku – 1 tsp
• Dry Red Chilli – 1
• Curry Leaves – 1 spring
• Salt – to taste
• Oil – 2 tbsp
• Coconut – 3 tbsp (for roasting and grinding)
• Dry Red Chilli – 4 (for roasting and grinding)
• Channa Dal / Kadalai Paruppu – 1 tbsp (for roasting and grinding)
• Coriander Seeds / Malli Vithai – 1 tbsp (for roasting and grinding)
• Cumin Seeds / Jeerakam – 1 tsp (for roasting and grinding)

Instructions

1. Step 1: Dry roast the dry red chillies, channa dal, coriander seeds, and cumin seeds on low heat for about 5 minutes until the color changes. Add the coconut and roast for another 3 to 4 minutes until it turns golden. Remove from heat and let cool. Grind this mixture into a fine powder using a blender and set aside.
2. Step 2: Heat oil in a kadai or heavy-bottomed pan. Add mustard seeds, the single dry red chilli, and curry leaves. Allow them to pop and release their aroma.
3. Step 3: Add the cubed sweet potatoes along with salt and turmeric powder. Stir to coat the potatoes evenly with the spices.
4. Step 4: Add a splash of water, cover the pan, and let the potatoes simmer until cooked through and the water evaporates completely.
5. Step 5: Add the freshly ground masala powder to the cooked potatoes and mix well. Fry the mixture for 2 more minutes to incorporate the flavors.
6. Step 6: Serve hot with plain steamed rice for a delicious and satisfying meal.

Tips & Variations

• Use freshly grated coconut if possible for a more authentic and rich flavor in the roasted masala powder.
• Adjust the number of dry red chillies according to your preferred spice level.
• For a nuttier taste, lightly toast the spices one by one instead of together before grinding.

Storage

Store leftover Sweet Potato Varuval in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to maintain the crisp texture of the stir-fry. Avoid microwaving as it may make the sweet potatoes soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, regular potatoes can be used, but the flavor and sweetness will differ. Sweet potatoes provide a unique sweetness that complements the spices well.

Is this dish vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free, making it suitable for a variety of dietary preferences.

Chettinad Sweet Potato Varuval Recipe

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★★★★★

4.7 from 98 reviews

• Author: Isabella
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Chettinad Sweet Potato Varuval is a flavorful South Indian dry vegetable dish featuring tender sweet potato cubes coated in a spicy, aromatic roasted masala powder made from dry red chillies, coriander seeds, cumin seeds, channa dal, and coconut. This quick and easy stir-fried preparation delivers robust Chettinad flavors and is perfect to serve as a side with steamed rice.

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Ingredients

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Main Ingredients

• 5 sweet potatoes (Sakkarai Valli Kizhangu), peeled and cubed
• 1 tsp turmeric powder (Manjal Podi)
• 1 tsp mustard seeds (Kaduku)
• 1 dry red chilli
• 1 sprig curry leaves
• Salt to taste
• 2 tbsp oil

For Roasting and Grinding Masala Powder

• 3 tbsp grated coconut
• 4 dry red chillies
• 1 tbsp channa dal (Kadalai paruppu)
• 1 tbsp coriander seeds (Malli Vithai)
• 1 tsp cumin seeds (Jeerakam)

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Instructions

1. Roast the spices: Dry roast the dry red chillies (except those for grinding), channa dal, coriander seeds, and cumin seeds on low heat for 5 minutes until their color changes and they emit a fragrant aroma.
2. Roast the coconut: Add grated coconut to the roasted spices and continue roasting for another 3-4 minutes until the coconut turns golden brown. Remove from heat and allow to cool.
3. Grind to powder: Transfer the cooled roasted mixture to a blender and grind into a fine powder. Set this aromatic masala powder aside.
4. Prepare the sweet potato base: Heat oil in a kadai or heavy pan. Add mustard seeds, dry red chilli, and curry leaves and sauté until mustard seeds start to pop.
5. Cook the sweet potatoes: Add the peeled and cubed sweet potatoes along with salt and turmeric powder. Mix everything well to combine.
6. Simmer and soften: Pour in some water, cover the pan with a lid, and cook on low heat until the sweet potatoes are tender and the water has evaporated completely.
7. Add the masala powder: Sprinkle the prepared roasted masala powder over the cooked sweet potatoes and mix thoroughly to coat all the pieces evenly.
8. Final sauté: Fry the sweet potatoes in the pan for 2 more minutes, allowing the flavors to meld and the masala to slightly fry.
9. Serve: Serve the Chettinad Sweet Potato Varuval hot as a delicious side dish with steamed rice.

Notes

• Adjust the number of dry red chillies in the roasting mix based on preferred spice level.
• Ensure to roast the coconut separately to avoid burning and achieve a rich flavor and color.
• This dish tastes best when freshly made and served immediately.
• You can substitute sweet potatoes with regular potatoes for a different variation.
• If a crunchier texture is desired, shallow fry the sweet potato cubes before adding the masala powder.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: South Indian, Chettinad

Keywords: Chettinad Sweet Potato Varuval, South Indian sweet potato recipe, Chettinad cuisine, spicy sweet potato stir fry, dry sweet potato side dish