SWEET POTATO CURRY (SHAKARAI URULIKAZHANGU)
Enjoy this exotic fall dish alongside steamed rice, an Indian classic.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- Stir in water. Heat to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until sweet potato is tender.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 450 mg
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sophia Barnes
[email protected]This curry is so good! I'm definitely going to make it again.
Jean Tsosie
[email protected]I'm looking for a vegan curry recipe. Is this recipe vegan?
Haily Nortz
[email protected]I'm a beginner cook. Is this recipe easy to follow?
Muhaijam Mauddin
[email protected]I'm allergic to coconut milk. Can I use another type of milk instead?
Judith Mikado
[email protected]This curry is a great way to get your kids to eat sweet potatoes. My kids loved it!
Aquila Francois
[email protected]I'm not sure what I did wrong, but my curry turned out bland and flavorless. I followed the recipe exactly, so I'm not sure what happened.
Sty Selfless
[email protected]This curry is delicious! I especially love the crispy shallots on top. They add a nice crunch and flavor to the dish.
Ethio Fun
[email protected]I found that the curry was a bit too watery for my liking. I would recommend reducing the amount of coconut milk by half.
David Heydon
[email protected]This curry is a bit spicy for my taste, but I still enjoyed it. I would recommend using less chili powder if you don't like spicy food.
Gorsidhu Dasky Alla
[email protected]I love the addition of jaggery in this recipe. It gives the curry a slightly sweet and tangy flavor that is really unique.
Faith Afreh
[email protected]This curry is a great way to use up leftover sweet potatoes. It's also a healthy and flavorful dish that is perfect for a vegan or vegetarian diet.
Bello Shakirat
[email protected]I'm not usually a fan of sweet potato curry, but this recipe changed my mind. It was delicious and I will definitely be making it again.
Jennifer Manzano
[email protected]This curry is so easy to make and it tastes amazing! I love the combination of sweet potatoes and coconut milk.
Ashik Pagla Nazmul
[email protected]I made this curry last night and it was a hit! The sweet potatoes were perfectly cooked and the sauce was flavorful and creamy. I will definitely be making this again.
Forky VR
[email protected]This sweet potato curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet potatoes, coconut milk, and spices creates a flavorful and creamy curry that is sure to please everyone at the table.