Gravy, Sizzling Tastebuds

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—




Badam barfi /
Badam Katli


(vellai)kurma with ghee rice


thalapakatti veg biryani


Elimichai Rasam


Foxtail Millet
Dosa (Thinai Dosa)


Godhuma Rava
Tomato Upma


Hotel Style
Tiffin Sambhar


Inji thogayal


Javvarisi Carrot


Kollu Rasam


Lapsi Idli


Maanga Thokku


Nellikai Chutney


Omapudi (Baked






Buttermilk Chutney


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 :

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


  • 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



  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


   An InLinkz Link-up




  1. vaishali sabnani

    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..:))

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

  3. Priya Suresh

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

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

  5. MySpicyKitchen

    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.

  6. Gayathri Kumar

    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..

  7. Amara’s cooking

    Kuzhambu looks irresistible with all those ingredients. Lovely clicks.

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

  9. Suma Gandlur

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

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

  11. Smruti Ashar

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

  12. cookingwithsapana

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

  13. The Pumpkin Farm

    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

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