To begin making the Dry Sweet Potato Thoran Recipe, wash and trim the edges of sweet potatoes. Pressure cook in enough water for 1 whistle over medium flame. After the pressure is released, peel the skin and cut into roundels and keep it aside.

Heat oil in a heavy bottomed pan, add mustard seeds and urad dal. When the mustard seeds splutter, add curry leaves. Later add chopped onion and saute till soft and translucent.

Add the sliced sweet potato to the pan and toss them gently. Add turmeric powder, salt and rasam powder. Mix everything so that sweet potato slices are well coated.

Keep the flame on low, close with a lid and let it cook over low flame. Mix in between. The mixture should cook from the steam released by it.

When the sweet potato is cooked, sprinkle gram flour and toss gently such that it gets coated well. Add 1-2 teaspoon of oil and let the raw banana pieces get nicely fried on low flame .

Let it cook for 5-7 minutes for all the flavors to absorb. Take off stove and serve hot.

Serve Dry Sweet Potato Thoran along with Mixed Vegetable Sambar and Steamed Rice for a weekday meal.