SWEET POTATO CURRY (SHAKARAI URULIKAZHANGU)

Sweet Potato Curry (Shakarai Urulikazhangu) image

Enjoy this exotic fall dish alongside steamed rice, an Indian classic.

Provided by By Betty Crocker Kitchens

Time 30m

Yield 4

Number Of Ingredients 15

Ingredients

1/2 cup dried Thai, serrano or cayenne chiles
1/4 cup dried yellow split peas (chana dal), sorted
2 tablespoons sesame seed
1 tablespoon tamarind pulp or grated lime peel
1 tablespoon coriander seed
1 teaspoon cumin seed
1 teaspoon black peppercorns
1 tablespoon vegetable oil
1 teaspoon black or yellow mustard seed
1/4 teaspoon asafetida (hing), if desired
2 tablespoons dried yellow split peas (chana dal), sorted
1 large sweet potato, (1 lb), peeled and cut into 1/2-inch cubes
8 to 10 fresh karhi leaves or 2 tablespoons chopped fresh cilantro
3/4 teaspoon salt
1/2 cup water

Steps:

In small bowl, mix all tangy sambhar powder ingredients. Heat 6-inch skillet over medium-high heat. 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. Transfer to a bowl; cool 8 to 10 minutes.
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.
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. Add asafetida and 2 tablespoons split peas; cook and stir about 1 minute or until peas are golden brown. Add sweet potato, karhi leaves, salt and 1 teaspoon of the tangy sambhar powder; cook and stir 1 to 2 minutes.
Stir in water. Heat to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until sweet potato is tender.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 450 mg