Best 5 Kelang Palya Sweet Potato Curry Recipes

Kelang Palya, a traditional dish from Karnataka, India, is a delightful curry made with sweet potatoes. This flavorful dish is often served with rice and is a great way to enjoy the sweet and earthy taste of sweet potatoes. This recipe collection offers three variations of Kelang Palya, each with its own unique twist. From the classic Kelang Palya with coconut and peanuts to the spicy Chitranna Kelang Palya and the tangy Tomato Kelang Palya, these recipes provide a range of flavors to suit every palate. With step-by-step instructions and helpful tips, this article will guide you through the process of making this delicious dish, ensuring you create a flavorful and satisfying Kelang Palya that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET POTATO CURRY WITH SPINACH AND CHICKPEAS

Sweet Potato Curry With Spinach and Chickpeas image

This a wonderfully full flavored, vegetarian curry. The recipe is adapted from a recipe that I received in an email from Vegetarian Times.

Provided by Kozmic Blues

Categories Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 large sweet onions, chopped or 2 scallions, thinly sliced
1 -2 teaspoon canola oil
2 tablespoons curry powder
1 tablespoon cumin
1 teaspoon cinnamon
10 ounces fresh spinach, washed, stemmed and coarsely chopped
2 large sweet potatoes, peeled and diced (about 2 lbs)
1 (14 1/2 ounce) can chickpeas, rinsed and drained
1/2 cup water
1 (14 1/2 ounce) can diced tomatoes, can substitute fresh if available
1/4 cup chopped fresh cilantro, for garnish
basmati rice or brown rice, for serving

Steps:

You may choose to cook the sweet potatoes however you prefer.
I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
Baking or boiling work well too.
While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.
Add onions and sauté 2-3 minutes, or until they begin to soften.
Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
Add tomatoes with their juices, and the chickpeas, stir to combine.
Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
Add the cooked sweet potatoes to the liquid, and stir to coat.
Simmer for another 3-5 minutes, or until flavors are well combined.
Transfer to serving dish, toss with fresh cilantro, and serve hot.
This dish is nice served over basmati or brown rice.

SWEET POTATO CURRY | HOW TO MAKE SWEET POTATO CURRY

Sweet potato curry | How to make sweet potato curry image

Sweet potato curry is a delicious & healthy side dish you can enjoy with plain rice or roti.

Provided by Swasthi

Categories Main

Time 30m

Number Of Ingredients 15

Ingredients

2 cups sweet potatoes (cubed )
1 cup onions (chopped finely)
1 cup tomatoes (red ripe , chopped or pureed)
1 green chili (slit )
1 tsp ginger (grated or ginger paste)
1 sprig curry leaves ((optional))
1 to 1 ½ tsp Coriander powder ((optional))
½ to 1 tsp garam masala (or any curry powder as desired)
½ tsp red chili powder
1/8 tsp turmeric
Salt ( as needed)
2 tbsps Oil ( as needed)
¼ tsp mustard ((optional))
½ tsp cumin
1 Pinch hing (or asafoetida (optional))

Steps:

If you do not have coriander powder, add 2 tsps. Coriander seeds and then garam masala powder and red chili powder to a dry blender jar and powder together. That helps to make a fine powder.
Heat oil in a pan, add cumin, mustard, and allow them to splutter. Add hing, ginger and then the curry leaves. Fry together till you smell the ginger good. Do not burn.
Add onions, & green chilies. Fry till they turn golden.
Next add tomatoes and sprinkle salt, turmeric. Saute for 2 mins
On a low flame cover and cook till the tomatoes turn soft and mushy. The onion tomato mixture should blend well.
While the tomatoes cook, you can peel and cube the sweet potatoes, add them to water till we use.
Add chili powder, garam masala, coriander powder and red chili powder. Fry for about 1 to 2 minutes without burning.
Next add sweet potato cubes, pour the same water we used to keep them. Just use enough water to immerse the sweet potatoes.
Cook on a low flame, till they are soft cooked. You can adjust salt and spice at this stage.
Keep covered for about 15 minutes for the flavors to absorb well by the sweet potato curry. Garnish with coriander leaves.

Nutrition Facts : Calories 134 kcal, Carbohydrate 30 g, Protein 3 g, Sodium 218 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

KELANG PALYA (SWEET POTATO CURRY)

Kelang Palya (Sweet Potato Curry) image

This side dish used to be a popular addition to meals when I was growing up. We used the pale flesh sweet potato (second pic) that is more dry and not as sweet as the orange version (first pic). You can also make mashed sweet potatoes using the same seasonings. Note: Regarding the urad dal, there's no need to soak it beforehand. But it does need to be toasted to a golden brown color before proceeding to step 4 or else it will be hard. It can also be left out without affecting the taste much (as a kid with plenty of cavities I used to prefer them left out).

Provided by Dimpi

Categories Yam/Sweet Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 medium sweet potatoes
1 tablespoon oil
1/4 teaspoon cumin seed
1/4 teaspoon black mustard seeds
1/4 teaspoon Urad Dal
3 curry leaves
1 dried red chili, cut into half inch pieces
1 green chili, sliced
1/4 inch gingerroot, finely chopped
1/8 teaspoon turmeric powder
1 pinch asafoetida powder
1/4 teaspoon jaggery, crushed
1/4 cup water
salt, to taste
cilantro, to garnish

Steps:

Peel and cube sweet potatoes. Put it in a bowl of cold water and set aside. See note.
In a pan, heat the oil.
Add the cumin, mustard and urad dal.
When the mustard splutters and urad dal has changed color, add curry leaves, red chili and ginger.
Stir for a minute then add the turmeric powder.
Stir and now add the sweet potatoes.
Dissolve the asafoetida in the water and add to the pan.
Add salt to taste.
Add the crushed jaggery only if using the pale sweet potato as the orange one is sweet enough.
Mix well, cover and let cook until the sweet potatoes are tender.
Serve garnished with chopped fresh corriander leaves.
NOTE: If you would like to make mashed sweet potatoes, boil them first in lightly salted water until tender enough to be mashed with a fork.

Nutrition Facts : Calories 98.6, Fat 3.6, SaturatedFat 0.5, Sodium 38.1, Carbohydrate 15.7, Fiber 2.4, Sugar 4.2, Protein 1.6

BEEF & SWEET POTATO CURRY

Beef & Sweet Potato Curry image

I found this recipe on the internet. I enjoyed it tremendously. I was asked to post the recipe so here it is. Preparation and cooking time I gave are appropriate because I didn't time it when I cooked this dish.

Provided by daisygrl64

Categories Meat

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs beef stew meat
3/4 teaspoon salt (or more according to your taste)
1 teaspoon turmeric
2 tablespoons vegetable oil
2 small onions, finely chopped
5 garlic cloves, minced
1 teaspoon ginger, minced
1 teaspoon cumin
2 teaspoons curry powder
1 tablespoon coriander
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon cardamom
1 tablespoon fresh cilantro
2 large sweet potatoes, peeled, diced into 1/2 inch pieces
4 cups water

Steps:

In a bowl, mix beef, salt and turmeric. Heat oil in a pot on medium heat.
Add onion, garlic and ginger and saute 3 minute
Add the beef mix and spices and saute 5 minute
Add the water, cover and simmer until beef tender.
Add potatoes and simmer another 20 minute.
Serve over top of rice or as a stew with Nana bread.
Note: If your curry is a bit on the bitter side, add a pinch of sugar (or more to your liking) when adding the sweet potatoes.

BUTTERNUT SQUASH AND SWEET POTATO CURRY

Butternut Squash and Sweet Potato Curry image

This one is an African inspired recipe with fruit and vegetables. I like to serve this in bowls on top of some basmati rice.

Provided by Lene8655

Categories < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 large onion, roughly chopped
3 garlic cloves, crushed
500 g butternut squash, squash. seeded and cut into chunks
2 small sweet potatoes, cut into chunks
450 g potatoes, cut into chunks
1 apple, cored and cut into chunks
2 teaspoons mild curry paste
1 teaspoon turmeric
2 1/2 cm piece fresh gingerroot, peeled and finely chopped
2 bay leaves
500 ml vegetable stock
50 g raisins
salt & freshly ground black pepper
4 tablespoons plain yogurt

Steps:

Heat the oil in a large pan and fry the onions for 4-5 minutes until golden.
Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning.
Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender. Spoon into bowls and add a spoonful of yogurt and serve over basmati rice.

Nutrition Facts : Calories 369, Fat 7.8, SaturatedFat 1.3, Cholesterol 2, Sodium 58.9, Carbohydrate 74.1, Fiber 9.2, Sugar 24.5, Protein 6.3

Tips:

Choose the right sweet potatoes: Look for firm, smooth sweet potatoes with no blemishes or bruises. Avoid any that are soft or have signs of sprouting.
Cut the sweet potatoes evenly: This will help them cook evenly. Cut them into 1-inch cubes or wedges.
Don't overcrowd the pan: When cooking the sweet potatoes, make sure to leave enough space between them so they can brown properly.
Use a heavy-bottomed pan: This will help to prevent the sweet potatoes from sticking and burning.
Add the spices at the right time: Add the groundnuts, urad dal, and green chilies early in the cooking process so they have time to infuse the oil with their flavors. Add the turmeric and red chili powder later, so they don't burn.
Don't overcook the sweet potatoes: They should be tender but still slightly firm. Overcooking will make them mushy.
Serve immediately: Kelang palya is best served hot with rice or roti.

Conclusion:

Kelang palya is a delicious and healthy dish that is perfect for a quick and easy meal. It is a great way to use up leftover sweet potatoes, and it is also a good source of vitamins and minerals. If you are looking for a new and exciting way to enjoy sweet potatoes, give this recipe a try. You won't be disappointed!