This is a sweet potato pacchadi which I learnt from my friend, actually she gave me the idea that she makes pacchadi out of this, I tweeked it a little bit, because I wasn’t very sure if I my family would like it!!, so here is the sweet potato pacchadi
SWEET POTATO PACCHADI
1 Medium sized Sweet potato/ Genasu
2 cups of plain Yoghurt/curds
3 to 4 sprigs of coriander leaves
1 Medium sized Onion chopped
2 to 3 tbsp of fresh grated coconut
1 tsp of Black Pepper
1 tbsp of Cumin seeds
1/4 tsp of turmeric powder
1 tsp chilli powder
1 tsp oil
1/2 tsp of Mustard seeds
1/4 tsp of Fenugreek seeds
2 to 3 split Red chillies
1 sprig of curry leaves
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.