Sweet Potato Curry (Shakarai Urulikazhangu)

Enjoy this exotic fall dish alongside steamed rice, an Indian classic.

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Prep Time 30 min
Total Time 30 min
Servings 4

Ingredients

Tangy Sambhar Powder

1/2: cup dried Thai, serrano or cayenne chiles

1/4: cup dried yellow split peas (chana dal), sorted

2: tablespoons sesame seed

1: tablespoon tamarind pulp or grated lime peel

1: tablespoon coriander seed

1: teaspoon cumin seed

1: teaspoon black peppercorns

Curry

1: tablespoon vegetable oil

1: teaspoon black or yellow mustard seed

1/4: teaspoon asafetida (hing), if desired

2: tablespoons dried yellow split peas (chana dal), sorted

1: large sweet potato, (1 lb), peeled and cut into 1/2-inch cubes

8: to 10 fresh karhi leaves or 2 tablespoons chopped fresh cilantro

3/4: teaspoon salt

1/2: cup water

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Directions

1 In small bowl, mix all tangy sambhar powder ingredients. Heat 6-inch skillet over medium-high heat. Place mixture in skillet; cook 1 to 2 minutes, stirring constantly, until seeds crackle, spices turn 1 shade darker and the mixture has a nutty, pungent aroma. Transfer to a bowl; cool 8 to 10 minutes.
2 Place 3 tablespoons mixture in spice grinder. Grind until mixture resembles texture of finely ground pepper. Repeat with remaining mixture. Store in airtight jar at room temperature for up to 1 month; beyond that, it will start to lose its full flavor. Makes about 1 cup spice blend; use 1 teaspoon for this recipe.
3 To make curry, in wok or deep 12-inch skillet, heat oil and mustard seed over medium-high heat. Once seed begins to pop, cover wok and wait until popping stops. Add asafetida and 2 tablespoons split peas; cook and stir about 1 minute or until peas are golden brown. Add sweet potato, karhi leaves, salt and 1 teaspoon of the tangy sambhar powder; cook and stir 1 to 2 minutes.
4 Stir in water. Heat to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until sweet potato is tender.

EXPERT TIPS

Expert Tips

A good source of vitamin A, sweet potatoes are used in many a South Indian stew and stir-fry. There are many varieties of sweet potato, but the two that are readily available are the pale orange–skinned sweet potato and the darker skinned one that is usually called a yam (although it is not a true yam).

Try this recipe with pumpkin for a comforting fall dish. The pumpkin in India is much smaller than its American cousin.

Pay extra attention when popping mustard seed in hot oil because its flavor will be determined by its doneness. When it is popped in hot oil, it turns nutty and sweet, a technique essential to cooking the South Indian way. If the seed continues to cook at high temperatures, it becomes bitter and pungent, a flavor highly prized in East Indian kitchens.

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