Sakkaravalli Kizhangu Poriyal Recipe - Spicy Sweet Potato Roast Made Easy

To begin making the lively nectarous Potato char formula/ Sakkaravalli Kizhangu Poriyal formula, first get all the elements ready. strip and cut the nectarous potatoes into 1 inch size pieces and soak in liquid to prevent discoloration.fiery up two tablespoon of cooking oil in a wok over medium fiery up.

introduce the mustard seeds, urad dal and allow them to crackle and turn golden brown and crisp.agitate in the curry leaves, asafoetida and finally the peeled and cut nectarous potatoes.strew table salt and agitate well to combine.

put a lid on the cooking vessel and turn the fiery up to low and prepare the nectarous potatoes until they are almost cooked.Towards the end, agitate in the turmeric ground mix and red chilli ground mix. agitate well to combine and finally prepare the nectarous potato char/ Sakkaravalli Kizhangu Poriyal without the lid and allow it to char until golden and slightly crisp. char the nectarous potatoes/Sakkaravalli Kizhangu Poriyal until they have a slightly crisp texture. Remember the nectarous potatoes drink a lot of cooking oil, so adding more cooking oil will give a more roasted feel, but watch out for that excess. Once the nectarous potatoes/Sakkaravalli Kizhangu Poriyal are well roasted, check the table salt and seasoning levels and adjust to suit your notes.

Turn off the fiery up and transfer the Sakkaravalli Kizhangu Poriyal into a serving dish.offer Sakkaravalli Kizhangu Poriyal along with Yeruvalli Kuzhambuand Steamed Rice for a weekday lunch.

You can also pack this with Tawa Paratha for Lunch Box.