Sweet potatoes are very nutritious and good for our health. I have written a lot about the health benefits of sweet potatoes in my sweet potato poriyal recipe. This Kulambu tastes great with sweet potatoes. You will not know the sweetness of the potatoes, if done properly. Today we will learn how to make Sweet Potato kuzhambu following this easy recipe.
|Sweet potato kuzhambu with bean poriyal|
Wash and peel the skin of sweet potatoes. Chop it into slightly bigger pieces.
Soak tamarind in hot water for 15 minutes and extact its juice. Discard the pulp. You will have 2 cups of tamarind extract.
Heat oil in a kadai or heavy bottomed vessel, add mustard seeds, when it splutters, add fenugreek, hing, curry leaves and onions.
Saute until onions turn pink.
Then add sweet potatoes, sambar powder, turmeric powder, salt needed and saute for 2-3 minutes.
Add 2 cups of tamarind extract and cook covered on medium flame.
Switch off when the kuzhambu reduces to half and oil separates.
Serve with rice or any vegetable curry.
Note - To get perfect kuzhambu, the ratio of the tamarind and the sambar powder is very important. This differs according to the tamarind and sambar powder used. If it is old tamarind, use less otherwise the kuzhambu will be tangy. I have used home made sambar powder which is not hot. If you are using store bought sambar powder, use less.
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