Sweet potato(Chakkaravalli)Kuzhambu

Using freshly ground spices when we cook always enhances the flavor of the dish. Chakkaravalli kizhangu, known as sweet potato in English is a sweet tasting tuber. This is different from the orange Yam. This vegetable has a pink skin and is off white color on the inside. It tastes very good when roasted. I am reminded of my grandmother when I see this vegetable. She used to make a kuzhambu (stew) with this vegetable with freshly ground spices. She used to call it araithuvitta kuzhambu. It is sweet and spicy at the same time. I made this aromatic dish this morning (for lunch). My kitchen was filled with the aroma of freshly ground spices.

Ingredients:

2 small sweet potatoes, peeled and diced into big chunks

1 Cup tamarind water ( using 3 Tablespoons extract)

1/4 teaspoon turmeric powder

salt as required

1 teaspoon brown sugar (vellam/gud)

For Masala:

1 teaspoon sesame oil

1 1/2 Tablespoons coriander seeds

1 1/4 Tablespoons channa dal

1/2 Tablespoon toor dal

1 teaspoon urad dal

1/8 teaspoon fenugreek seeds (methi)

3-4 dried red chili (adjust to taste)

1/4 teaspoon asafoetida

Method:

1. Roast the ingredients for masala with 1 teaspoon oil. Transfer to a plate. Allow to cool. Grind in blender, using water to a slightly coarse paste. Keep aside.

                                         

2. Place sweet potatoes and tamarind water in a saucepan. Add some more water to immerse the vegetables. Add turmeric powder and salt. Cover and cook on medium heat until vegetables are soft and tamarind smell is gone.

                                             

3. Gently stir in the ground masala paste. Check for salt and add if required. Add vellam if you are using. This enhances the taste.

                                                             

4. Simmer for a couple minutes. Remove from stove.

                                                             

5. Temper mustard seeds and 2 dried red chili in sesame oil and garnish kuzhambu. Serve hot over rice.