Sweet Potato Curry (Shakarai Urulikazhangu)

 


Ingredients

Tangy Sambhar Powder

  • 1/2
    cup dried Thai, serrano or cayenne chiles
  • 1/4
    cup dried yellow split peas (chana dal), sorted
  • 2
    tablespoons sesame seed
  • 1
    tablespoon tamarind pulp or grated lime peel
  • 1
    tablespoon coriander seed
  • 1
    teaspoon cumin seed
  • 1
    teaspoon black peppercorns

Curry

  • 1
    tablespoon vegetable oil
  • 1
    teaspoon black or yellow mustard seed
  • 1/4
    teaspoon asafetida (hing), if desired
  • 2
    tablespoons dried yellow split peas (chana dal), sorted
  • 1
    large sweet potato, (1 lb), peeled and cut into 1/2-inch cubes
  • 8
    to 10 fresh karhi leaves or 2 tablespoons chopped fresh cilantro
  • 3/4
    teaspoon salt
  • 1/2
    cup water

  • Steps

1 In small bowl, mix all tangy sambhar powder ingredients. Heat 6-inch skillet over medium-high heat. Place mixture in skillet; cook 1 to 2 minutes, stirring constantly, until seeds crackle, spices turn 1 shade darker and the mixture has a nutty, pungent aroma. Transfer to a bowl; cool 8 to 10 minutes.

    2 Place 3 tablespoons mixture in spice grinder. Grind until mixture resembles texture of finely ground pepper. Repeat with remaining mixture. Store in airtight jar at room temperature for up to 1 month; beyond that, it will start to lose its full flavor. Makes about 1 cup spice blend; use 1 teaspoon for this recipe.

      3 To make curry, in wok or deep 12-inch skillet, heat oil and mustard seed over medium-high heat. Once seed begins to pop, cover wok and wait until popping stops. Add asafetida and 2 tablespoons split peas; cook and stir about 1 minute or until peas are golden brown. Add sweet potato, karhi leaves, salt and 1 teaspoon of the tangy sambhar powder; cook and stir 1 to 2 minutes.

      4 Stir in water. Heat to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until sweet potato is tender.

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