Skip to content

Chef Annil

Singapore-Indian party catering — seafood shellout, mini buffets, and the Party Poori live station. Islandwide delivery and self-collection.

Get in touch·Track order

© 2026 Chemmeen Pte Ltd. All Rights Reserved.

Sweet Potato Perattal · Chef Annil
Chef Annil
Live StationRecipesContactOrder
Live StationRecipesContactOrder
All recipes
Recipe

Sweet Potato Perattal

0:5512 Aug 2026@annilravin

Learn how to make a flavorful Sweet Potato Perattal (Sweet Potato Fry) with Chef Annil. Cubed sweet potatoes are deep-fried until tender and tossed in a rich, tempered spice mix featuring mustard seeds, urad dal, curry leaves, chillies, ginger, garlic, and South Indian masala spices. This dish pairs brilliantly with curd rice or plain white rice.

Jump to recipe
✻ ✻ ✻

Ingredients

Method

  1. Wash, peel, and cut the sweet potatoes into small cubes.
  2. Deep fry (or air fry) the sweet potato cubes until tender and golden brown. Drain and set aside.
  3. Heat oil in a wok over medium heat. Add mustard seeds, urad dal, curry leaves, and sliced chili to temper.
  4. Add chopped onion, ginger, and garlic paste. Sauté until fragrant, taking care not to burn.
  5. Add your masala spice powders and a splash of water to form a rich, simmering gravy paste.
  6. Add fresh sliced green chillies and allow the masala to cook until oil separates.
  7. Toss in the fried sweet potato cubes and stir until completely coated in the masala.
  8. Serve hot plated over a banana leaf alongside curd rice or plain white rice.
recipesweet potatoperattalsouth indianvegetarianside dish