In This article explained traditional Mangalore-style Sweet Potato Upkari, a simple and flavorful dry dish commonly prepared in coastal Karnataka.
Ingredients
Sweet Potatoes: 2-3 medium, cubed
Oil: 1-2 tbsp (Coconut oil is preferred for authentic flavor)
Mustard Seeds: 1 tsp
Urad Dal: 1 tsp
Dried Red Chillies: 2-3, broken
Curry Leaves: A sprig
Green Chillies: 1-2, slit
Turmeric Powder: 1/4 tsp
Grated Coconut: 1/2 cup (Fresh)
Salt: To taste
Jaggery: A small piece (optional, to enhance sweetness)
Preparation Steps
1. Preparing the Sweet Potatoes
Wash the sweet potatoes thoroughly to remove dirt.
Peel them (optional, depending on preference) and cut them into bite-sized cubes.
Keep them soaked in water until ready to cook to prevent browning.
2. The Tempering (Tadka)
Heat oil in a kadai or pan.
Add mustard seeds and let them splutter.
Add urad dal and fry until it turns golden brown.
Add the broken red chillies, slit green chillies, and fresh curry leaves. Fry for a few seconds until fragrant.
3. Cooking the Potatoes
Drain the water from the sweet potato cubes and add them to the pan.
Add salt, turmeric powder, and a small piece of jaggery if desired.
Sprinkle a little water, cover with a lid, and cook on low-medium flame.
Stir occasionally to ensure even cooking and to prevent sticking. Cook until the potatoes are fork-tender but not mushy.
4. Finishing Touches
Once the sweet potatoes are cooked, add the fresh grated coconut.
Give it a gentle toss to combine everything well.
Turn off the heat and serve hot.
Serving Suggestions
This dish is best enjoyed as a side with rice and dal/sambar or as a healthy tea-time snack.
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