accompaniment / lunch / lunch box / Uncategorized

Genasu Taalu

November is the month of sweet potato awareness,
Like most coastal kids many chilly evenings were eating warm sweet potato boiled in brine.
A favourite dish is what we called as genasu taLu, or the sweet potato stir fried crisp. Which we ate as stand alone dish, or with curd rice or with chapatti.
Ingredients required.
3 cups of diced sweet potato (usually skinned but it can be eaten with the skin)
4 red chilli.
2 tsps. Of cumin seeds
¾ cup fresh coconut scarping.
Salt to taste
1 tbsp. Coconut oil.
2 tsps, mustard
1 tsp. Urad dal
1 red chili for seasoning
Pinch of asafoetida.
Method.
• Skin and dice the sweet potato.
• Dry roast the cumin and 4 red chilli pods, powder to a fine powder. (you can substitute it with 1and ½ tsp each of cumin powder and chilli powder.)
• In a wok pour the coconut oil, when the oil is warm
• Add the mustard, urad dal and one chilli in that order.
• Now add in the cumin- chilli paste
• Add the coconut and sauté a minute.
• Now add in the diced sweet potato and sprinkle water. Keep it closed and let it cook for about 10- 15mnts, stirring it so that it does not stick to the pan..

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s