Purple Sweet Potato Coconut Chutney

Chilakada Dumpala Kobbari Pachadi.

Purple sweet potato chutney or a regular sweet potato is chopped up and ground into coarse paste along with fresh or frozen grated coconut and spices. The chutney is finished with seasoned oil and can be served with idly, dosa etc…
Makes: around 1 1/2 Cups of Purple Sweet Potato Coconut Chutney.

Ingredients:

Purple Sweet Potato 1 Small
Grated Fresh Coconut 1/8 Cup
Green Chiles 1
Lemon Juice 2 Tbsps
Salt to taste

Talimpu:

Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Urad Dal 1/2 tsp
Broken Red Chiles 6
Curry Leaves 2
Oil 1 tsp

Method of preparation:

Peel, remove ends, wash and chop the purple sweet potato.
Remove stem, wash and roughly chop green chile.

Grind the chopped sweet potato, grated coconut, green chiles, lemon juice, a tbsp or two of water and salt into somewhat coarse paste using a spice grinder.
Alternatively, use a mortar and pestle to grind the sweet potato coconut mixture.
Remove purple sweet potato chutney onto a bowl.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above sweet potato bowl.
Stir and serve purple sweet potato coconut chutney with steamed rice or with idly, dosa etc.
Notes: Make sure not to add any water to increase the shelf life of the chutney.

Suggestions: If the sweet potato chuntey is chunky, then grind it again into coarse paste adding little water if required.
Variations: Check out other recipes of sweet potato here.
Other Names: Purple Sweet Potato Coconut Chutney, Chilakada Dumpala Kobbari Pachadi.

Pickled Sweet Potato

Pickled Sweet Potato.

Sweet potato is peeled and cut into strips or chips and soaked in lemon juice. Green chiles are also slit and added to lemon juice for spice. Pickled sweet potatoes can be eaten with rice mixed with some sort of dal / dhal or just with yogurt rice.
Makes: around 1 1/2 Cups of Pickled Sweet Potato.

Ingredients:

Purple Sweet Potato 1 Small
Tender Green Chiles 4 – 5
Lemons 3 – 4
Salt 1 Tbsp

Method of preparation:

Peel, remove ends, wash and pat dry the purple sweet potato.
Halve and chop the sweet potato into 2 inch long strips.
Remove stems, wash and pat dry the green chiles.
Slit the green chiles and keep aside.

Halve the lemons.
Squeeze all the juice out of the lemons into a glass or ceramic jar.
Add sufficient salt to the lemon juice and stir to dissolve.
Now stir in chopped purple sweet potato and green chiles.
Cover and let the sweet potato sit for a day or two to mature.
Serve pickled sweet potato as an accompaniment to dal rice, yogurt rice etc..
Notes: Make sure to choose tender green chiles for milder spice level.

Suggestions: Make sure the jar is clean and dry for pickle to last longer.
Variations: Here are the pickled variations with carrots and baby ginger.
Other Names: Pickled Sweet Potato.