Sweet potato/ sihi genasu/ sakarai velli kazhangu pacchadi

Ingredients

• 1 Medium sized Sweet potato/ Genasu
• 2 cups of plain Yoghurt/curds
• 3 to 4 sprigs of coriander leaves
• TO GRIND
• 1 Medium sized Onion chopped
• 2 to 3 tablespoons of fresh grated coconut
• 1 teaspoon of Black Pepper
• 1 tablespoon of Cumin seeds
• 1/4 teaspoon of turmeric powder
• 1 teaspoon chilli powder
• TO SEASON
• 1 teaspoon oil
• 1/2 teaspoon of Mustard seeds
• 1/4 teaspoon of Fenugreek seeds
• 2 to 3 split Red chillies
• 1 sprig of curry leaves

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Preparation

• Clean the sweet potato peel the skin off and cut them into chunks, boil them in salted water, until they become quite soft.
• Meanwhile Grind all the ingredients in the to grind category into a fine paste drain and use the water from the cooked sweet potato.
• Using the same water put the ground paste into it mix well and allow it to boil so the raw smell of the onions disappears, do not use too much water while cooking so adjust the quatity of water, other wise the pacchadi will become too watery.
• Now mash the potatoes, mix this with the boiled gravy, add yogurt and adjust salt allow it to boil for a minute or two, you must keep an eye on them like the Moru Kozhambu, if not careful they split, water and curds.
• Keep stirring for a minute and put off the stove. Then heat oil, add mustard seeds, fenugreek seeds, let the Mustard seeds splutter and the fenugreek seeds change to a golden brownish colour then add the chillies and curry leaves, with these season Sweet potato pacchadi
• Serve it rice, chapati or with anything of your choice.Hope you enjoy this !!!