April 22, 2016

Sakkaravalli Kizhangu Puli Kozhambu | Sweet potato in tangy Gravy | Satvik Side Dishes | No onion no garlic recipe

That header sure must have been a tongue twister (the tamil names usually are a challenge for native speakers too). But this Mega BM, I have tried to use as many authentic Tamil names for the dishes presented as possible, and attempted to make everyday cooking simplified for home cooks and those attempting Tamil Cuisine at their homes. As this tuber is low in GI (Glycemic Index), diabetics can also indulge this gravy with steamed brown rice or Cooked Lapsi (broken wheat)


Let me demystify the title for you:

Sakkaravalli Kizhangu = sweet Potato / Rathaalu / ShakkarKhand
Puli = Tamarind
Kozhambu OR Kuzhambu = a gravy generally made without pulses / lentils


So there you are Sweet potato in tangy Spicy Gravy : Makes for an excellent side to Steamed rice or Curd Rice. Tastes even better the next day.

Hope you are enjoying the Tamil Cuisine spread dished out so far this month. Here's a quick recap---


a
b
c
d
e
f
g
h
i
j
k
l
m
n
o
p
q
r
s

If you are a regular reader of this blog, you know how much my family loves this tuber. While you are comtemplating making this sambhar, do have a go at other dishes using this Sweet Potato like :




Prep time: 15 mins , cook time : 20 mins , Serves : 4
Vegan Tamarind Spicy Gravy with Sweet potatoes



Serving Suggestions : Steamed Rice / Curd Rice / Pongal / Upma

Ingredients:

  • Sweet potato - 250 gms (1 large tuber or 2 medium)
  • Tamarind - 1 large lemon sized
  • Salt - to taste
  • Sesame oil - 3 TBSP
  • Turmeric - 1/2 tsp
  • Sambhar powder ** - 2 tsp
  • Jaggery - to taste (opt.)
  • Tempering : Oil (1 tsp), mustard seeds (1 tsp), Broken Red chillies - 2 nos, curry leaves (few), Methi seeds - 1/2 tsp, Toor dal / thuvaram paruppu - 1/2 TBSP, Asafeotida - a generous pinch (1/8 tsp)

** if not using readymade powder, roast 2 tsp of dry coriander seeds, 1 tsp of jeera (cumin), 3 red chillies, 1/2 tsp pepper in 1 tsp oil separately. Cool and powder and use for the above recipe


Method:

  1. Wash, and chop Sweet potatoes into thickish roundels (any shape works fine as long as they are evenly cut). 
  2. Pressure cook for 1-2 whistles until done but not mushy (alternately, you can boil them in a large pan with lots of water and its fork ready). 
  3. Meanwhile, Soak the tamarind in 2 cups of water for 15/ 20 mins and extract the pulp. 
  4. In a deep bottomed pan, heat the sesame oil, splutter the tempering ingredients on a low flame, once the toor dal slightly browns, add the spice powder and turmeric and fry for 15-20 seconds. 
  5. Now add the tamarind pulp (strained of all dirt), add the salt and let it simmer for 10-12 mins.
  6. Then add the cooked sweet potato, jaggery and let it cook for further 1-2 mins
  7. If at this stage, the gravy doesnt thicken, add 2 tsp of rice flour in 4 tsp of water and mix well. Add this slurry to the simmering gravy.
  8. Let it thicken till a spoon appears glossy and oil separates. 
  9. Serve hot / warm with above suggested dishes. Tastes great especially with rice and pongal too :)  


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

 
   

13 comments:

  1. Very interesting Kalyani...the recipe is simple but extremely delicious..I am trying to imagine the flavors they are making me drool. Yes, all or rather most of the Tamil recipe names are beyond me..:))

    ReplyDelete
  2. That sounds like a fantastic gravy to dig in..though I have used sweet potato in gravy..must try!

    ReplyDelete
  3. Lipsmacking kuzhambu, you are tempting me with this tangy gravy.

    ReplyDelete
  4. I always go for curry.. kuzhambu sounds interesting. Will try it for sure.

    ReplyDelete
  5. This looks similar to kanda gadda (sweet potato) pulusu. The only variation is the spices used. Nice lighting on the pictures and kozhambu is inviting.

    ReplyDelete
  6. I have had this as it is, but in puli kulambu, it sounds so interesting. The sweetness must have been so great with the tangy gravy..

    ReplyDelete
  7. Kuzhambu looks irresistible with all those ingredients. Lovely clicks.

    ReplyDelete
  8. What a yummy looking sweet potato dish that is Kalyani. Love the tangy gravy.

    ReplyDelete
  9. I love sweet tangy dishes like these and mine is coming next week. ☺ Kuja but loaded with flavors.

    ReplyDelete
  10. never made a tangy gravy with sweet potato..sounds flavorful

    ReplyDelete
  11. What an interesting way to use Sweet potato. Lovely kuzhambu!!

    ReplyDelete
  12. That is one interesting combo of veggie and lentils.Love to taste it.

    ReplyDelete
  13. this is a tongue twister and also a recipe i never knew about...u are digging up so many wonderful different recipes. particularly like your idea of eating it with broken lapsi

    ReplyDelete

hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

Related Posts Plugin for WordPress, Blogger...
 

Sizzling Tastebuds Copyright © 2009 Cookiez is Designed by Ipietoon for Free Blogger Template