non-vegetariangluten-free
udupi
Anjal Masala Fry with Neer Dosa
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
30 min
566 cal
40gProtein
79gCarbs
10gFat
2Recipes
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Genasina Podi, a perfectly spiced sweet potato stir-fry. An energy-giving, soul-satisfying comfort food!
A simple, healthy South Indian stir-fry where tender sweet potato cubes are tossed with a classic tempering of mustard seeds, lentils, and curry leaves, finished with fresh coconut. A delightful blend of sweet and savory flavors.
Serving size: 1 cup
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Genasina Podi, a perfectly spiced sweet potato stir-fry. An energy-giving, soul-satisfying comfort food!
This udupi dish is perfect for snack. With 204.63 calories and 2.96g of protein per serving, it's a low-calorie option for your meal plan.
Wash, peel, and chop the sweet potatoes into uniform ½-inch cubes. This ensures they cook evenly and quickly. Set aside.
Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely (about 30-45 seconds). Add the urad dal and sauté for about 1 minute until it turns light golden brown. Immediately add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic.
Add the cubed sweet potatoes to the pan. Sprinkle with turmeric powder, sambar powder, and salt. Stir gently for about a minute to coat the sweet potatoes evenly. Pour in ¼ cup of water, bring to a simmer, then reduce the heat to low. Cover and cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender when pierced with a fork but still hold their shape.
Once the sweet potatoes are cooked and any excess water has evaporated, add the freshly grated coconut. Gently toss everything together and cook for another 1-2 minutes to warm the coconut through. Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.