non-vegetariangluten-free
mangalorean
Kori Ajadina with Goan Sanna
Aromatic Kori Ajadina with fluffy Sanna - a soul-satisfying, protein-packed meal!
40 min
920 cal
46gProtein
100gCarbs
40gFat
2Recipes
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Crispy, perfectly spiced Sweet Potato Podi – a fiber-rich, energy-giving snack you'll love!
A simple, flavorful South Indian stir-fry where tender sweet potatoes are tossed in a freshly ground, aromatic spice powder. It's a perfect balance of sweet and spicy, making a great side for rice.
Serving size: 1 cup
Aromatic Kori Ajadina with fluffy Sanna - a soul-satisfying, protein-packed meal!
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Crispy, perfectly spiced Sweet Potato Podi – a fiber-rich, energy-giving snack you'll love!
This mangalorean dish is perfect for snack. With 240.14 calories and 4.63g of protein per serving, it's a low-calorie option for your meal plan.
Prepare the Sweet Potatoes: Wash, peel, and chop the sweet potatoes into 1-inch cubes. Boil or steam them for 8-10 minutes until they are fork-tender but still hold their shape. Do not overcook them into a mush. Drain the water completely and set aside.
Make the Podi (Spice Powder): While the potatoes cook, heat a small, dry pan over low-medium heat. Add the chana dal, 1 tbsp (3 tsp) of urad dal, and dried red chillies. Dry roast for 3-4 minutes, stirring continuously, until the dals turn light golden and aromatic. Add the sesame seeds and roast for another 30 seconds. Finally, add the desiccated coconut and roast for 1 minute until fragrant. Turn off the heat and let the mixture cool completely.
Grind the Podi: Once cooled, transfer the roasted ingredients to a spice grinder or a small blender jar. Grind into a coarse powder. Avoid grinding it too fine to maintain a nice texture. Set aside.
Prepare the Tempering (Tadka): Heat the coconut oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter. Add the remaining 1 tsp of urad dal and sauté until it turns golden brown. Add the curry leaves and hing, and sauté for a few seconds until fragrant.
Combine and Sauté: Gently add the cooked sweet potato cubes and turmeric powder to the pan. Toss carefully to coat them with the tempering, ensuring the cubes don't break. Sauté for 2 minutes.
Add Podi and Finish: Sprinkle the prepared podi powder and salt over the sweet potatoes. Mix gently until all the cubes are evenly coated. Cook for another 2-3 minutes on low heat, allowing the flavors to meld together.
Garnish and Serve: Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot as a side dish with sambar rice, rasam rice, or curd rice.