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.