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	Ammini kozhukottai
b	Badam barfi / Badam Katli
c	Chettinad (vellai)kurma with ghee rice
d	Dindigul thalapakatti veg biryani
e	Elimichai Rasam
f	Foxtail Millet Dosa (Thinai Dosa)
g	Godhuma Rava Tomato Upma
h	Hotel Style Tiffin Sambhar
i	Inji thogayal
j	Javvarisi Carrot Payasam
k	Kollu Rasam
l	Lapsi Idli
m	Maanga Thokku
n	Nellikai Chutney
o	Omapudi (Baked version)
p	Pulikachal
q	Quinoa Dosa
r	Rajapalyam Buttermilk Chutney
s	Sakkaravalli Puli Kozhambu

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 :

• Zero Oil Salad with Chickpeas and Sweet potato 
• The evergreen Oondhiyoo
• Adraki Rathaloo
• Rathaloo Chaat
• Rathaloo Tikki (Croquettes)
• Baked samosa with Sweet potato filling

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

 

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