Sweet Potato Podi
Crispy-edged sweet potato cubes tossed with a nutty, aromatic roasted lentil and spice powder. This South Indian stir-fry balances natural sweetness with earthy, savory warmth from homemade podi masala. A quick side dish that's perfect with steamed rice and sambar.
For 4 servings
- prep · ~5 min
Prepare the sweet potato.
Peel the sweet potatoes and cut into 1-inch cubes. Keep aside.
- roast · ~8 min
Roast and grind the podi masala.
1.In a small pan over low heat, dry roast chana dal and urad dal separately until golden and fragrant (2 min each).2.Add dried red chilies, cumin seeds, and sesame seeds. Roast until sesame pops lightly (1-2 min).3.Switch off heat, add asafoetida, and let the mixture cool completely.4.Grind into a coarse powder with salt. Do not make it too fine.TIPCool the roasted ingredients completely before grinding to avoid a pasty powder. - saute · ~10 min
Cook the sweet potato.
1.Heat 1.5 tbsp oil in a heavy pan or kadai over medium heat.2.Add the sweet potato cubes and sauté, turning occasionally, until golden spots appear and they are fork-tender (8-10 min).3.Remove and set aside on a plate.TIPDon't crowd the pan — cook in batches if needed for crispy edges. - temper · ~2 min
Make the tempering.
1.In the same pan, add the remaining 0.5 tbsp oil over medium heat.2.Add mustard seeds and let them splutter (30 sec).3.Add curry leaves and turmeric powder, stir for 10 seconds until fragrant. - mix · ~2 min
Toss everything together.
1.Return the cooked sweet potato cubes to the pan.2.Sprinkle 2-3 tbsp of the ground podi masala over the sweet potato.3.Gently toss until all pieces are well coated. Cook for 1 more minute.4.Taste and add more podi masala or salt if needed.TIPStore leftover podi masala in an airtight jar — it's great on dosa or rice with ghee. - garnish
Serve hot.
Transfer to a serving bowl and serve immediately with steamed rice and sambar.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut sweet potatoes into uniform 1-inch cubes for even cooking and browning.
- 2Roast the dals on low heat until deeply golden for maximum nuttiness in the podi.
- 3Let roasted spices cool completely before grinding to prevent clumping and moisture.
- 4Cook sweet potatoes in a single layer without crowding to achieve crispy edges.
- 5Store leftover podi masala in an airtight jar at room temperature for up to a month.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tablespoon and pan-roast sweet potatoes in a non-stick skillet with minimal oil, using a splash of water to help steam-cook until tender.
spicierSpicier
Increase dried red chilies to 5 or add 1/2 teaspoon of red chili powder to the podi for extra heat.
veganVegan
This dish is already vegan. Serve with vegan sambar and steamed rice for a complete plant-based meal.
no sesameNo-sesame
Replace sesame seeds with roasted peanuts or skip entirely for a nut-free version of the podi.
Why this is on our healthy list.
Rich in Vitamin A
Sweet potatoes are packed with beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
High in Plant Protein
Chana dal and urad dal contribute plant-based protein and dietary fiber, supporting satiety and digestion.
Good Source of Antioxidants
Turmeric, curry leaves, and cumin seeds provide anti-inflammatory compounds and antioxidants that help protect cells.
Low in Fat
With only 2 tablespoons of oil across the whole dish, this is a light, stir-fry-style preparation that keeps added fats minimal.
Frequently asked questions
Yes, you can substitute with regular potatoes, but the flavor balance will shift from sweet-savory to more earthy. Adjust salt as needed.
