Sweet Potato Kara Kuzhambu Recipe, How To Make Sweet Potato Kara Kuzhambu Recipe

Sweet Potato Kara Kuzhambu is a traditional South Indian dish made with sweet potato cubes cooked in sweet, spicy and tangy tamarind gravy. This dish is a very delicious and yummy that tastes absolutely good with hot rice and papad. Kara Kuzhambu means spicy curry. Kuzhambu is a very common dish in South Indian and Sri Lankan cuisine primarily made of a variety of dals. Kuzhambu is a gravy based dish made with tamarind, urad dal, tur dal and any variety of vegetable added.

This type of dish is popularly known as pulusu in Andhra Pradesh. They are also prepared in the southern regions of India especially in the states of Andhra Pradesh, Tamil Nadu, Karnataka and Kerala. Tamarind is the key ingredient in making this Kuzhambu sour and tangy. There are a number of varieties of making a kuzhambu. Some of the popular Kuzhambu’s are Vathal Kuzhambu, Vengakai (lady finger) Kuzhambu, Mor (buttermilk) Kuzhambu, Milagu (pepper) Kuzhambu and many more.

Each State in southern India prepares in a typical variation, adapted to its taste and environment.  Sweet potato is generally an important part of the Thanksgiving tradition. Sweet potatoes can be grouped into two different categories depending upon the texture they have when cooked: some are firm, dry, and mealy, while others are soft and moist. In both types, the taste is starchy and sweet with different varieties having different unique tastes.

Purée cooked sweet potatoes with bananas, maple syrup and cinnamon. Top with chopped walnuts. The fat content of the walnuts will help you get optimal absorption of the beta-carotene in the sweet potatoes. Steam cubed sweet potatoes, tofu, and broccoli. Mix in raisins and serve hot or cold with a curried vinaigrette dressing. Baked sweet potatoes are delicious even when served cold and therefore make a great food to pack in to-go lunches.

In India, in some regions fasts of religious nature are an occasion for a change in normal diet, and a total absence from cooking or eating is held as elective while a normal diet for a fasting day is a light feast consisting of different foods from usual, amongst which sweet potato is one of the prime sources of sustenance. They are a variety of dishes like the sweet potato chips, sweet potato pudding, sweet potato curry or salad.

Sweet potato is eaten otherwise too, and a popular variety of preparation in most parts is roasted slow over kitchen coals at night and eaten with some dressing—primarily salt, possibly yogurt—while the easier way in south is simply boiling or pressure cooking before peeling, cubing and seasoning for a vegetable dish as part of the meal. Usually the preparations for sweet potato are similar to the blander ones for potato, while the sharper versions—with more green chilly or red pepper—are reserved for potato.

Recipe of Sweet Potato Kara Kuzhambu:

Ingredients:

1. Tamarind, medium lemon size ball Sambar powder       -    3 tsp
2. Hing/ asafoetida              -       ¼ tsp
3. Salt                                  -       to taste
4. Sweet Potato                    -       1 no
5. Onion, sliced (optional)    -       ½ cup
6. Jaggery                            -       ½ tsp

Seasoning:

1. Red Chillies dry               -       3-4 nos
2. Sesame oil                       -       1 tbsp
3. Mustard seeds                 -       1 tsp
4. Fenugreek seeds              -       1 tsp
5. Chana dal                                -       1 tsp
6. Curry leaves                     -       2 sprigs

Method:

1. Soak tamarind in 1 cup of warm water and rest for 10 minutes. Extract 3 cups of tamarind water and keep aside.
2. Heat oil in a pan and when it becomes hot, add red chillies, mustard seeds. When the mustard seeds crackle, add fenugreek seeds, chana dal, curry leaves, asafoetida, sambar powder, onions and sauté well. Saute until the onions turn light brown in colour.
3. Add sweet potatoes (peeled and sliced into ¼ inch thick disks), salt and cook for about 10 to 15 minutes.
4. Add the tamarind water to the boiling mixture and stir continuously. Add jaggery and mix well.
5. Turn off the heat and serve hot with rice and roasted papad.

Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C and manganese. In addition, sweet potatoes are a good source of copper, dietary fiber, vitamin B6, potassium and iron. Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B₆. To try more yummy and mouth-watering dishes, do click on:

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