From the recipe box
Sweet Potato Pulusu
Kooras, pappus, rasam, pulusu, kootu, and the modular sides that build a Telugu thaali.
- Meal format
- South Indian Thaali Items
- Base
- Rice, Millets, Grains
Vegetables
Sweet Potato
From my kitchenCook this meal
Ingredients & method
- Prep
- 10 mins
- Cook
- 28 mins
- Total
- 38 mins
- Serves
- 3
Sweet Potato Base
- 3medium sweet potatoes, peeled and cut into large chunks
- 2 tablespoonsoil
- ½ teaspoonmustard seeds
- 1 teaspooncumin seeds
- 1 teaspoonurad dal
- ¼ teaspoonhing
- 5–6curry leaves
Pulusu Seasoning
- 1½ teaspoonsthick tamarind paste
- 1 tablespoonjaggery powder
- 1 teaspoonred chili powder
- to tasteSalt
- 2–3 cupswater
Notes & Tips
- The key is to cook the sweet potato until it is soft but not falling apart. Unlike other pulusu varieties, this one does not need rice flour because the sweet potato naturally gives body to the gravy.
- Mix gently after cooking so the pieces stay intact.
- This pairs beautifully with hot rice and ghee.
Step by step
Method
- 01
Peel and cut sweet potatoes into medium-sized pieces.
- 02
Heat oil in a pot.
- 03
Add mustard seeds and let them splutter.
- 04
Add cumin seeds, urad dal, hing, and curry leaves.
- 05
Add sweet potato pieces and sauté gently.
- 06
Add water, tamarind paste, salt, and chili powder.
- 07
Cook until the sweet potato is soft enough to pierce easily but still holds its shape.
- 08
Add jaggery and gently mix.
- 09
Simmer for a few more minutes until the flavors combine.
- 10
Remove from heat.
- 11
This Sweet Potato Pulusu highlights the natural sweetness of the vegetable while balancing it with tangy tamarind and spice.
