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Sweet Potato Humman Recipe

Sweet Potato Humman is a popular Indian Curries
Author :
On :
Monday, 20 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Simmer Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 2 - medium Sweet Potatoes
  • 1/2 cup - Coconut Milk
  • 2 - dry Red Chillies (use more or less according to your taste)
  • 1 tsp - Cumin seeds
  • 1 tbsp - Coriander seeds
  • 1/2-inch ball of Tamarind (remove seeds, if any)
  • 1/4 cup - chopped coriander
  • Salt to taste
  • How to Make Sweet Potato Humman:

    1. Wash sweet potatoes and dice them into 1/2-inch cubes. You don't have to peel the skins.
    2. Put in a microwave-safe bowl with 2 tbsp water and cover with a microwave-safe lid (or just a ceramic plate). Microwave for 5-7 mins until tender (if you prefer, you can also cook the sweet potatoes on the stovetop).
    3. Heat a skillet and dry-roast the red chillies, coriander seeds, cumin seeds until they are a couple of shades darker and smell aromatic.
    4. Put the roasted spices in a blender along with the coconut milk. Add the coconut milk, tamarind and enough water to blend into a smooth paste.
    5. Pour the coconut paste in a saucepan and add the sweet potatoes. Bring the mixture to a boil. If it's too thick, add more water.
    6. Add salt to taste and let the curry simmer for about 10 mins. Turn off the heat and garnish with coriander leaves.


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