Sweet Potato Curry (Shakarai Urulikazhangu)
Prep Time: 30 Minutes • Start to Finish: 30 Minutes • Makes 4 servings
- Tangy Sambhar Powder
- ½cup dried Thai, serrano or cayenne chiles
- ¼cup dried yellow split peas (chana dal), sorted
- 2tablespoons sesame seed
- 1tablespoon tamarind pulp or grated lime peel
- 1tablespoon coriander seed
- 1teaspoon cumin seed
- 1teaspoon black peppercorns
- Curry
- 1tablespoon vegetable oil
- 1teaspoon black or yellow mustard seed
- ¼teaspoon asafetida (hing), if desired
- 2tablespoons dried yellow split peas (chana dal), sorted
- 1large sweet potato (1 lb), peeled, cut into ½-inch cubes
- 8to 10 fresh karhi leaves or 2 tablespoons chopped fresh cilantro
- ¾teaspoon salt
- ½cup water
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 one shade darker and the mixture has a nutty, pungent aroma. Transfer to small bowl; cool 8 to 10 minutes.
2 Place 3 tablespoons mixture in spice grinder. Grind until mixture looks like 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 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 to low. Cover and simmer 5 to 7 minutes or until sweet potato is tender
1 Serving: Calories 100 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g, Trans Fat nc); Cholesterol 0mg; Sodium 450mg; Total Carbohydrate 14g (Dietary Fiber 3g); Protein 3g Exchanges: 1 Starch, ½ Fat
Tips Try this recipe with pumpkin for a comforting fall dish. The pumpkin in India is much smaller than its American cousin.
Pay extra attention when popping mustard seed in hot oil because its flavor will be determined by its doneness. When it is popped in hot oil, it turns nutty and sweet, a technique essential to cooking the South Indian way. If the seed continues to cook at high temperatures, it becomes bitter and pungent, a flavor highly prized in East Indian kitchens.