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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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LOCATION

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.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
(
Calories from Fat
45 ),
% Daily Value
Total Fat
5 g
5 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
0mg
0%;
Sodium
450 mg
450 %;
Total Carbohydrate
14 g
14 %
(Dietary Fiber
3 g
3 %
),
Protein
3 g
3 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
8%;
Calcium
2%;
Iron
6%;
Exchanges:
1 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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