|Sweet potato kuzhambu with bean poriyal|
Wash and peel the skin of sweet potatoes. Chop it into slightly bigger pieces.
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.
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