Sweet Potato Curry (Shakarai Urulikazhangu)

Name: Sweet Potato Curry (Shakarai Urulikazhangu)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 0 teaspoons asafetida (hing), if desired; 8 fresh karhi leaves or 2 tablespoons chopped fresh cilantro; 1 teaspoon black peppercorns; 118 milliliters dried Thai, serrano or cayenne chiles; 1 Tbsp coriander seed; 1 teaspoon cumin seed; 1 Tbsp tamarind pulp or grated lime peel; 1 teaspoons salt; 2 Tbsps sesame seed; 454 grams large sweet potato, , peeled and cut into 1/2-inch cubes; 1 Tbsp vegetable oil; 118 milliliters water; 1 teaspoon black or yellow mustard seed; 59 milliliters dried yellow split peas (chana dal), sorted; 2 Tbsps dried yellow split peas (chana dal), sorted

The recipe Sweet Potato Curry (Shakarai Urulikazhangu) could satisfy your Indian craving in roughly 30 minutes. This recipe makes 4 servings with 240 calories, 8g of protein, and 7g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have vegetable oil, sesame seed, cumin seed, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet.

Instructions

In small bowl, mix all tangy sambhar powder ingredients.

Equipment you will use

Bowl

Heat 6-inch skillet over medium-high heat.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Spices

Seeds

Equipment you will use

Frying Pan

Transfer to a bowl; cool 8 to 10 minutes.

Equipment you will use

Bowl

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.

Ingredients you will need

Ground Black Pepper

Seasoning Mix

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.

Ingredients you will need

Mustard Seeds

Curry Powder

Cooking Oil

Pop

Equipment you will use

Frying Pan

Wok

Add asafetida and 2 tablespoons split peas; cook and stir about 1 minute or until peas are golden brown.

Ingredients you will need

Split Peas

Asafoetida

Peas

Add sweet potato, karhi leaves, salt and 1 teaspoon of the tangy sambhar powder; cook and stir 1 to 2 minutes.

Ingredients you will need

Sweet Potato

Salt

Stir in water.

Ingredients you will need

Water

Heat to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until sweet potato is tender.

Ingredients you will need

Sweet Potato

Equipment

Bowl

Frying Pan

Wok

Ingredients

Servings:

0teaspoons

asafetida (hing), if desired 8

fresh karhi leaves or 2 tablespoons chopped fresh cilantro 1teaspoon

black peppercorns 118milliliters

dried Thai, serrano or cayenne chiles 1Tbsp

coriander seed 1teaspoon

cumin seed 1Tbsp

tamarind pulp or grated lime peel 1teaspoons

salt 2Tbsps

sesame seed 454grams

large sweet potato, , peeled and cut into 1/2-inch cubes 1Tbsp

vegetable oil 118milliliters

water 1teaspoon

black or yellow mustard seed 59milliliters

dried yellow split peas (chana dal), sorted 2Tbsps

dried yellow split peas (chana dal), sorted

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Markus Huber Obere Steigen Gruner Veltliner with a 4 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.