Sweet Potato Coconut Curry

Chilakada Dumpa Kobbari Koru Koora.

Sweet potato and coconut is a simple and fresh curry with a sweet tone. Sweet potato is peeled and either grated or finely chopped. Grated sweet potato is cooked in tempered oil till soft. It is then finished with grated fresh coconut and roasted peanuts. Serve this as a accompaniment to plain steamed rice or serve as a salad.
Makes: around 3 servings of Sweet Potato Coconut Curry.

Ingredients:

• Sweet Potato 2 Medium
• Roasted Peanuts 1 tbsp
• Shredded Coconut 2 tbsps
• Green Chiles 2 – 3
• Salt to taste

Talimpu:

• Urad Dal 1/4 tsp
• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Broken Red Chiles 2
• Curry Leaves 6
• Oil 1 tsp

Method of preparation:

Peel, remove ends and wash the sweet potato.
Grate the sweet potato on thick side of the grater or use a food processor (makes around 1 1/2 cups).
Remove stems, wash and slice the green chiles.
Lightly crush the roasted peanuts.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, sweet potato and salt.
Cook covered on low flame till sweet potato turns soft but not mushy.
Uncover, stir in shredded coconut, roasted peanuts and remove from heat.
Serve sweet potato coconut curry with plain steamed rice.
Notes: Make sure not to overcook sweet potato.

Suggestions: If the sweet potato is not cooked properly, put it back on heat and cook on low flame till done.
Variations: Finely chop up the sweet potato if you wish. Use grated coconut for a different texture.
Other Names: Sweet Potato Coconut Curry, Chilakada Dumpa Kobbari Koru Koora.