Sweet Potato Vathakuzhambu

We usually make stir fry or crisps out of Sweet Potatoes. Have you ever made this tangy gravy out of Sweet potatoes. A delicious and mouthwatering gravy to have with steaming rice. This kuzhambu also tastes heavenly to have as side dish with curd rice. A lip smacking gravy that tempts you to have more and more....

Pre time: 05 mins
Cooking time: 25 mins
Serves: 4

Ingredients for making Sweet Potato Vathakuzhambu:

Sweet Potatoes 4
Tamarind juice taken from a lemon size tamarind 4 cups (500ml)
Chopped tomatoes and onions from 1 each (Optional)
Sambar powder 3 tea spoons
Gingelly (Sesame) Oil 2 tb spoons
Mustard seeds, fenu greek seeds 1 tea spoon each
Red chillies 2
Hing powder 1/4 tea spoon
Salt to taste
Curry Leaves
Gingelly (Sesame) Oil 2 tb spoons
Mustard seeds, fenu greek seeds 1 tea spoon each
Red chillies 2
Hing powder 1/4 tea spoon
Salt to taste
Curry Leaves

How to make Sweet Potato Vathakuzhambu?

Wash the Sweet Potatoes, peel off the skin and cut them to rounds of 1/2 cm thickness.

Heat a pan with oil.Do the seasoning with mustard seeds and fenugreek seeds.Once the fenugreek seeds turns out brown add the red chillies and hing powder.

Fry the onions for a minute and then fry the tomatoes.
Add turmeric powder and the sweet potatoes and stir well.Now put 3 tea spoons sambhar powder to it and mix well.Pour the tamarind extract to it. Add Salt.Let them boil till the veggies become soft and gravy becomes thick.Add curry leaves.