Sweet potato porial, Boiled Sweet potato curry with coconut, Sweet potato recipe

Sweet potato, a sweet tasting root vegetable, is rich in carbohydrate, dietary fiber,  Vitamins A, B5, B6, and Manganese.

Sweet potatoes with dark orange flesh have more beta-carotene (a precursor of vitamin A) than those with the lighter colored flesh.

Although the leaves and shoots are also edible, we Indians, mainly consume the tuberous root. It is best to consume sweet potatoes by baking them without losing the nutrients.

Here we go with a simple baked sweet potato curry.

Ingredients:

Sweet potatoes - 4 or 5 nos
(Medium sized)
Coconut oil - 2 tsps
Coconut (grated)  - 4 tsps

Mustard seeds - 1/4 tsp

Red chili powder - 1/4 tsp

Asafoetida - a pinch

Salt - a little

Curry leaves

Preparation:

Wash the potatoes thoroughly in water. Bake them with salt.

You can consume it with the skin itself, as it becomes very soft after baking. Here I have removed the skin.

Cut them into cubes.

In a kadai, add coconut oil, splutter mustard seeds, add asafoetida, red chili powder, curry leaves. 

Now add the sweet potatoes, grated coconut, and stir it softly.

Very tasty sweet potato curry is ready to go with sambar sadham.

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Vazhaithandu mour recipe - Vazhaithandu juice recipe

Vazhaithandu or banana stem or plantain stem is beneficial for our health in many ways. 

It is rich in fiber, minerals and the edible part of the stem can help to lower blood pressure, cure ulcers and prevents constipation. It helps in weight loss and to get rid of kidney stones. We usually make poriyal, pachadi, raita and kootu. 

Here we are going to see vazhaithandu juice, blended with buttermilk.

Sundaikkai pulikuzhambu recipe - Turkey berry in tamarind gravy - Turkey berry kuzhambu recipe

Sundaikkai (Turkey berry) is rich in iron, calcium and a few other minerals and vitamins. It has amazing health benefits.  

Using fresh Sundaikkai, we prepare Sambar and Puli kuzhambu.  Here we are going to see puli kuzhambu, as the name implies, it is prepared using tamarind extract.  

This same recipe can also be prepared with dried Sundaikkai (Sundaikkai vatral), Manathakkali vatral, Shallots (small onions) etc.

Pudhina chutney for idli and dosa - Mint chutney recipe - Pudhina chutney recipe

Mint leaves or Pudhina in Tamil is an aromatic herb. It is one of the oldest herbs too. It has remarkable medicinal properties and it is commonly used by us to make chutneys, raitas etc. Also, we use it in in Biryanis. 

Mint has very powerful antioxidant properties. It aids in digestion, breathing disorders, treating skin conditions, and to manage blood glucose levels.

Here we prepare a chutney with a few ingredients. This is an excellent combination for idli and dosa.

Beetroot poriyal - Simple Beetroot poriyal - Beetroot stir fry

Beetroot is of exceptional nutritional value. It is an excellent source of folic acid and a very good source of fiber. 

It is low in fat, full of vitamins and minerals and packed with antioxidants.

Beetroot poriyal is a quick stir fry recipe. It is prepared with a few ingredients,  a nice side dish for rice with sambar and rasam.