May 24, 2019

Sakkaravalli kizhangu Pachadi | Sweet Potato Raita

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Sweet potatoes are highly nutritious tubers and are a great source of dietary fiber and has immense anti oxidant properties.
Popularly known as sakkarkandi or rathaloo in the north, in Tamil nadu it is called as sakakra Velli kizhangu ("sakkara" meaning sweet and "kizhangu" meaning tuber ).
Maharashtrians consume this vegetable during the times they observe fast just like how potatoes are consumed during a fast.
These are mildly sweet and also a rich source of beta carotene ,which is why if given to growing children they would be free from Vit A related ailments or diseases.
In India , sweet potatoes are either boiled and eaten or are directly cooked over charcoal and are enjoyed like a barbecue product .
Today's recipe is very simple but flavorful and healthy and can be consumed without any guilt . I like to eat just cup full of this raita as is and it is almost like a whole meal , filling and nutritious.

Preparation Time - 15 mins
Cooking Time - 20 mins
Serves - 2-3
Complexity  - Simple

1 medium sized sweet potato
2 cups of thick curd or yogurt
3 tablespoons fresh grated coconut
1 tsp jeera/ cumin seeds
1-2 green chillies (adjust as your taste)
Small piece of ginger
Few curry leaves
Coriander for garnish
1 tsp oil
1/2 tsp mustard seeds
1 tsp (channa dhall + udad dhall)
Asafoetida a pinch
Salt to taste


  • Wash and clean the sweet potato to remove any mud or dirt .
  • Chop off the ends and cut into 2 halves and pressure cook them until soft. (2-3 whistles on medium flame) . Peel the skin,roughly mash it and allow it cool. 
  • Grind the coconut,jeera,ginger,chillies and curry leaves into a semi fine paste with little water.
  • In a wide mixing bowl , take the 2 cups of thick yogurt/ curd ;whisk it well , add salt, the coconut mixture and  mix well. 
  • Add the mashed sweet potatoes and mix nicely.
  • Prepare the tempering by crackling the mustard , channa+udad dhall and asafoetida in hot oil . Pour it over the raita.
  • Garnish it with fresh coriander and serve .
  • This raita can be mixed with hot rice and eaten or as an accompaniment to roti , sambar rice etc. 


  1. Priya, this an interesting raita using sweet potato. Looks so inviting, its a must try recipe.

    1. Thanks dear .I like to have this with flavored paratha or stuffed paratha. Goes well


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