Sarkarai Vallikizhangu, also known as Sweet Potatoes, is very rich in Vitamin D, B6, Ascorbic acid and Iron. It is also a good source of Iron and Magnesium. It has a very low glycemic Index. It does not have any side effects except in case of high consumption. Too much of its consumption may lead to kidney stone formation and cause stomach bloating. Otherwise, it is a very nutritional food. It is used in preparing many dishes. We will see a spicy dish prepared in the South Indian Style here. Kara Kuzhambu is a traditional South Indian dish which can be prepared in different styles and also with different vegetables. Sweet Potato Kara Kuzhambu is a very tasty, delicious dish which is served with steamed Rice. As an accompaniment, Papads are served and this combination is a traditional tasty one. This is a spicy, tangy gravy and can be stored for 2 to 3 days in refrigerator.
Sarkarai Vallikizhangu (Sweet Potato) – 500 Gms
Gingili Oil – 2 tbsp + 1 tsp
Fenugreek Seeds – ¼ tsp
Dried Red Chillies – 3 (broken)
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Asafoetida – 1 pinch
Curry Leaves – from 2 sprigs
Garlic Pods – 15 to 20
Pearl Onion (Sambar Onion) – 15
Tomatoes – 2 (finely chopped)
Sambar Powder – 2 tbsp
Tamarind – Lemon sized ball soaked in ½ cup of water
Jaggery 1 tsp (optional)
Heat the Oil in a pan. Add Fenugreek Seeds and stir for a few seconds. Add dry Red Chillies. In another few seconds, add Mustard Seeds. When the Mustards crackle, add Urad dal. When the Dal turns pink, add Asafoetida and Curry Leaves. Stir them well and add Garlic Pods and Pearl Onions. Cook them for 4 to 5 minutes in low flame.
Add chopped Tomatoes. Mix and cover the pan with a lid. Simmer for 3 to 4 minutes in medium flame. Mash the Tomatoes with a ladle.
Add Sambar Powder. Sauté them 2 to 3 minutes. Add Salt and Sweet Potatoes. Mix well. Add 2 to 2 ½ cups of water.
Cover the pan and simmer for 12 to 15 minutes in medium flame till the Sweet Potatoes are cooked soft.
Add the Tamarind extract and Jaggery. Simmer for 4 to 5 minutes. And finally add a spoon of Oil and mix well. Adjust the texture fof the gravy thin or medium thick by adding water or reducing water in the beginning.
Cover and allow to rest for about 15 minutes before serving.