Sweet Potatoes – 2 1/2 cups, cut into 1/4 inch cubes
Green Chillies – 2, slit
Turmeric Powder – 1/2 tsp
Salt as per taste
Poriyal Podi – 1 tblsp

For Tempering:
Oil – 2 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Dry Red Chilli – 1, halved
Urad Dal – 1 tsp
Curry Leaves – few

1. Heat oil for tempering in a pan over moderate heat.
2. Add the rest of the ingredients for tempering.
3. When the mustard seeds start spluttering, add the sweet potatoes, green chillies, turmeric, salt and 1/3 cup of water.
4. Lower heat, cover pan and simmer till sweet potatoes are cooked and water is completely absorbed.
5. Sprinkle the poriyal podi, mix well and remove.
6. Serve hot with rice.

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