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sakkaraivalli kizhangu poriyal
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Sakkaravalli kizhangu poriyal

Sakkaravalli kizhangu poriyal is a simple accompaniment for rice, or even you can have as such. This sweet potato poriyal is made with fresh ground spices to make it tasty, flavourful.
Prep Time10 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Indian, South Indian
Servings: 2


  • 1.5 cups Sweet potato sliced
  • 3 tablespoon Coconut grated
  • Salt - As needed

To roast & powder

  • 1 teaspoon Oil
  • 3 Red chilli
  • 1 teaspoon Coriander seeds
  • 1 teaspoon Chana dal
  • ½ teaspoon Urad dal
  • teaspoon Asafoetida

To temper

  • 1 teaspoon Oil
  • ½ teaspoon Mustard
  • 1 Curry leaves sprig


  • Peel the skin off sweet potato, slice into thick pieces. Divide into two or three if its big. Mine was small, so I just divided into two.
  • Boil it with salt until cooked. Drain and set aside once done.
  • In a kadai, roast chilli, coriander seeds, chana dal, urad dal until golden and lastly add asafoetida.
  • Cool down the roasted items and powder it. Temper with oil, mustard and curry leaves. Add boiled sweet potato.
  • Give it a stir and add powdered spice.
  • Lastly add coconut and roast for a minute.


  • Keep the cut sweet potato immersed in water, otherwise it turns dull in colour. 
  • Make sure to cook the sweet potato just right. It takes very less time. Mine was little overcooked.
  • You can boil with a pinch of turmeric and sambar powder too, instead of adding fresh ground spice powder.