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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Grind to powder: Transfer the cooled roasted mixture to a blender and grind into a fine powder. Set this aromatic masala powder aside.
- 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.
- Cook the sweet potatoes: Add the peeled and cubed sweet potatoes along with salt and turmeric powder. Mix everything well to combine.
- 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.
- Add the masala powder: Sprinkle the prepared roasted masala powder over the cooked sweet potatoes and mix thoroughly to coat all the pieces evenly.
- Final sauté: Fry the sweet potatoes in the pan for 2 more minutes, allowing the flavors to meld and the masala to slightly fry.
- 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
