Adraki Rathaloo is a simple mildly flavoured stir
fry that is super easy to put together and goes very well with steamed rice,
curd rice or even Rasam-Rice. Once a fortnight, we have sweet potato in Tikki / Pattiesform , use it as a filling for Baked Samosasor even make a quick oil free Rathaloo Chaat. Compared to the potato, this tuber is known to be beneficial for
diabetics too with its low glycemic Index. Addition of onions is totally
optional and I havent added the same. The mild flavour of ginger in this stir
fry is a wonderful discovery I made this noon as we had this with Poricha
Rasam, steamed rice for Sunday Lunch.
Sending this to Blogging Marathon # 15 under "Accompaniments"
theme as a day 7 entry. In case you have missed any of the last 6 days under
this theme, here is a quick recap.
- Paruppu
Thogayal | Paruppu Thuvayal - Spicy Lentil Dip - a heirloom recipe - Badanekaayi Palya | Spicy Brinjal stir fry
- Manga Kothamalli Chutney | Raw mango-cilantro chutney
- Vellarikai Khara Pachadi | Fiery Cucumber chutney
- Pudina Thogayal | Mint Chutney
- Okra Stir
fry (Vendakai dry curry), and a journey of a Satvic South Indian Thali
Now, over to the dish today.
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Prep time - 10 mins
Cook time - 10 mins
Serves - 2
Difficulty level - Easy
Served with - Curd / yoghurt rice , Rasam+Rice
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Ingredients:
- Sweet potato - 200 gms (about 2 medium sized ones)
- Grated Ginger - ½ teaspoon (or if you prefer juilienne
the Ginger) - Oil - 2 tsp
- Salt - to taste
- Turmeric - a pinch
- Red Chilli powder - ½ tsp
- Tempering : Mustard, curry leaves, Asafoetida, Urad
Dal (½ tsp)
Method:
1) Wash and scrub the vegetable. Cube it with the
skin on.
2) In a pan, add oil. Splutter mustard seeds, curry
leaves, urad dal and asafoetida. Once the dal turns slightly brown, add the
grated ginger or juilennes of ginger. Saute lightly.
3) Add the cubed sweet potato, salt, turmeric and
mix lightly.
4) Sprinkle 4 tablespoon of water and cook covered on
very low-medium heat for 8 - 10 mins.
5) Once the veggies are cooked, add the red chilli
powder and saute once more with lid on for 2 more mins.
6) Serve hot with steamed rice or even lemon rice
etc.
vaishali sabnani says
This looks yum...and a new version for me..very tempting indeed!
Priya Suresh says
Very interesting dish,simply inviting..
Champa says
Very nice.
Harini R says
Love the gingery taste in curries!
The Pumpkin Farm says
interesting combination..never heard of this , ur invention, patent it
Chef Mireille says
what a simple curry
Shobha says
I have never made any curry with this..normally we eat it boiled, roasted or cooked with jaggery.
Sravs says
So unique and delicious one !!
Ongoing event
CC:Spring Seasonal Food
Kanan says
this looks yumm
Vardhini says
Love ginger flavor. Looks yummy.
Vardhini
CooksJoy
Gayathri NG says
Sounds interessting n flavorful curry...
rajani says
I love to have a slightly spicy sweet potato curry with curd rice. They pair amazingly well.
Jayanthi says
Looks super delicious...I need to try this one for sure. I love the touch of curry leaves gives a nice lift to the picture. Nice...
Aarthi says
very unique dish
Gurgaonflowerplaza says
Really tongue tickling...
Gurgaonflowerplaza.com
Srivalli says
I never wait for making a curry with sweet potatoes..wonder how it must taste..its been a good week for BM..
Padmajha says
Looks delicious. I mash sweet potato and season it with grated ginger. Will try your version too...
preeti garg says
awesome recipe
Nalini's Kitchen says
Sounds new to me,never made curry with sweet potato,will try it soon....
Suma Gandlur says
Looks yum. I have never added ginger to sweet potato.
veena says
Love the ginger taste !!!
Anonymous says
I also like that ginger taste of this recipe. Thanks for sharing this here because I want to know more recipe that I need to cook. I always cook a stir fried chicken and I think I already master it even I don't have a recipe.
Anonymous says
I also like that ginger taste of this recipe. Thanks for sharing this here because I want to know more recipe that I need to cook. I always cook a stir fried chicken and I think I already master it even I don't have a recipe.