Sweet Potato Poriyal Recipe – Authentic South Indian Podi Style

Last Updated on 2 months by Neha Deshmukh

Sweet Potato Poriyal Recipe – Authentic South Indian Podi Style

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Sweet Potato Poriyal. It’s a simple, flavorful South Indian stir-fry that’s perfect as a side dish with rice and dal. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get the podi (spice blend) just right! But trust me, it’s worth the effort. This recipe is all about that beautiful blend of textures and aromas – slightly crunchy sweet potatoes coated in a fragrant, homemade spice mix. Let’s get cooking!

Why You’ll Love This Recipe

This Sweet Potato Poriyal isn’t just delicious; it’s also incredibly versatile. It’s quick to make, perfect for a weeknight meal, and packed with flavor. Plus, the homemade podi takes it to another level – it’s so much more fragrant and flavorful than anything you can buy pre-made. It’s a comforting dish that always reminds me of home.

Ingredients

Here’s what you’ll need to make this delightful poriyal:

• 1 cup coriander seeds
• 1/2 cup urad dal
• 1/2 cup grated coconut
• 2 pinches hing (asafoetida)
• 10 dried red chillies
• 2 tsp oil
• 2 cups sweet potatoes (cubed) – about 300g
• 2 green chillies
• 1/4 tsp turmeric powder
• 1.5 tbsp poriyal masala podi
• 2 tsp oil (for tempering)
• 1/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1 red chilli (halved)
• 1 pinch hing (optional)
• A few curry leaves

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Podi (Spice Blend): This is the heart and soul of the poriyal! Podi is a dry spice blend used extensively in South Indian cuisine. It adds a unique depth of flavor that’s hard to replicate. You can find pre-made podi blends, but making your own is so much better.
• Grated Coconut: Traditionally, this recipe uses copra – dried grated coconut. It has a more intense coconut flavor and crisps up beautifully when roasted. If you can’t find copra, you can use desiccated coconut, but the flavor won’t be quite as strong.
• Spice Levels: South Indian cuisine varies greatly in spice levels depending on the region. This recipe is moderately spiced, but feel free to adjust the number of red chillies to your liking. My family prefers a milder version, so I often reduce the chillies.

Step-By-Step Instructions

Alright, let’s get down to making this poriyal!

1. Prepare the podi: First, we’ll make the magic spice blend. Dry roast the coriander seeds in a skillet over medium heat until they turn dark brown and fragrant (about 4-5 minutes). Be careful not to burn them! Set aside.
2. Next, dry roast the urad dal in the same pan until golden brown. This usually takes about 3-4 minutes. Set aside.
3. Now, dry roast the grated coconut until it turns dark brown and crispy. This will take another 3-5 minutes. Keep a close eye on it, as it can burn quickly. Set aside.
4. Heat 2 tsp of oil in the same pan. Fry the dried red chillies and hing for about 10 seconds until fragrant. Remove from the heat.
5. Let all the roasted ingredients cool completely. Then, grind them into a fine powder using a spice grinder or a blender. Store any extra podi in an airtight container – it will stay fresh for weeks!
6. Make the Poriyal: Heat 2 tsp of oil for tempering in a separate pan. Add the mustard seeds, cumin seeds, halved red chilli, hing (if using), and curry leaves. Sauté until the mustard seeds start to pop.
7. Add the turmeric powder, green chillies, and cubed sweet potatoes to the pan. Add 1/3 cup (about 80ml) of water and salt to taste. Mix well to coat the sweet potatoes with the spices.
8. Cover the pan and cook for 10-12 minutes, or until the sweet potatoes are tender. If there’s excess water, evaporate it by cooking uncovered for a few minutes.
9. Finally, stir in the poriyal masala podi until the sweet potatoes are evenly coated. Cook for another minute or two to allow the flavors to meld.
10. Serve hot with steamed rice and your favorite dal!

Expert Tips

• Don’t overcrowd the pan when roasting the spices. Roast them in batches if necessary to ensure even cooking.
• Make sure all the roasted ingredients are completely cool before grinding them. This will prevent the podi from becoming sticky.
• Adjust the amount of water based on the type of sweet potato you’re using. Some varieties are drier than others.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your hing (asafoetida) to ensure it doesn’t contain any animal products.
• Spice Level Adjustment: For a milder poriyal, reduce the number of red chillies in the podi and omit the green chillies. For a spicier version, add more red chillies or a pinch of cayenne pepper.
• Using Different Root Vegetables: Feel free to substitute sweet potatoes with other root vegetables like carrots, beets, or even potatoes.
• Festival Adaptations: This poriyal is a popular dish during Onam and Pongal festivals in South India. You can add a handful of roasted peanuts for extra crunch during these celebrations. My aunt always makes a huge batch for Onam!

Serving Suggestions

This Sweet Potato Poriyal is best served hot with:

• Steamed rice
• Sambar or Rasam
• Coconut Chutney
• A simple yogurt raita

Storage Instructions

Leftover poriyal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.

FAQs

Let’s answer some common questions:

What is Podi and how is it traditionally used?

Podi is a dry spice blend used extensively in South Indian cuisine. It’s typically made with roasted lentils, spices, and sometimes dried coconut. It’s used to flavor rice, idli, dosa, and various vegetable stir-fries like this poriyal.

Can I make the Podi ahead of time? How long does it store?

Yes, absolutely! Making the podi ahead of time is a great way to save time. It will stay fresh in an airtight container for up to a month.

What type of sweet potatoes work best for this poriyal?

I prefer using the orange-fleshed sweet potatoes, as they have a slightly sweeter flavor and hold their shape well during cooking. But any variety will work!

Can I use fresh coconut instead of grated dried coconut?

You can, but the texture won’t be the same. Fresh coconut will make the poriyal slightly softer. If using fresh coconut, use about 1/2 cup.

How can I adjust the spice level of this dish?

Adjust the number of red chillies in the podi and whether or not you include the green chillies. You can also add a pinch of cayenne pepper for extra heat.

Enjoy making this delicious and authentic Sweet Potato Poriyal! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!