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Sweet Potato Curry (Shakarai Urulikazhangu)

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By Betty Crocker Kitchens
Updated Jun 25, 2015
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Enjoy this exotic fall dish alongside steamed rice, an Indian classic.

Sweet Potato Curry (Shakarai Urulikazhangu)

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 15
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Ingredients

Tangy Sambhar Powder

  • 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

Curry

  • 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

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    Stir in water. Heat to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until sweet potato is tender.

Nutrition

100 Calories
5 g Total Fat
3 g Protein
14 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
45
Total Fat
5 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
450 mg
Potassium
280 mg
Total Carbohydrate
14 g
Dietary Fiber
3 g
Protein
3 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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