Sakkarvalli Puli Kuzhambu is a traditional Vegan tangy-spicy curry made with Sweet Potatoes in a Tamarind sauce-served with hot rice
That header sure must have been a tongue twister (the tamil names usually are a challenge for native speakers too). But as I am recording these traditional dish recipes for posterity, 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.
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 or in a yogurt sauce
As this tuber is low in GI (Glycemic Index), diabetics can also indulge this gravy with steamed brown rice or Cooked Lapsi (broken wheat)
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.
Other Kuzhambu / Gravies eaten with Rice that you might like:
If you are a regular reader of this blog, you know how much my family loves this tuber. While you are contemplating 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
PIN FOR LATER
Serving Suggestions : Steamed Rice / Curd Rice / Pongal / Upma
Ingredients to make :
- Sweet potato - 250 gms (1 large tuber or 2 medium)
- Tamarind - 1 large lemon sized, about 40 grams
- Salt - to taste
- Sesame oil - 3 TBSP
- Turmeric - ½ tsp
- Sambhar powder ** - 2 tsp
- Jaggery - to taste (opt.)
Tempering :
- Oil (1 tsp)
- Mustard seeds (1 tsp),
- Broken Red chillies - 2 nos,
- 1 sprig curry leaves (few)
- Methi seeds - ½ tsp
- Toor dal / thuvaram paruppu - ½ TBSP
- Asafeotida - a generous pinch (⅛ tsp) - skip for GF
** if not using readymade powder, roast 2 teaspoon of dry coriander seeds, 1 teaspoon of jeera (cumin), 3 red chillies, ½ teaspoon pepper in 1 teaspoon oil separately. Cool and powder and use for the above recipe
Method:
- Wash, and chop Sweet potatoes into thickish roundels (any shape works fine as long as they are evenly cut).
- 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 tender).
- Meanwhile, Soak the tamarind in 2 cups of HOT water for 15/ 20 mins and extract the pulp.
- 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.
- Now add the tamarind pulp (strained of all dirt), add the salt and let it simmer for 10-12 mins.
- Then add the cooked sweet potato, jaggery and let it cook for further 1-2 mins
- If at this stage, the gravy doesnt thicken, add 2 teaspoon of rice flour in 4 teaspoon of water and mix well. Add this slurry to the simmering gravy.
- Let it thicken till a spoon appears glossy and oil separates.
- Serve hot / warm with above suggested dishes. Tastes great especially with rice and pongal too 🙂
Sakkaravalli Kizhangu Puli Kozhambu | Sweet potato in tangy Gravy | Satvik Side Dishes | No onion no garlic recipe
Ingredients
- 200 grams Sweet Potato 1 large tuber or 2 medium
- 40 grams Dry Tamarind 1 large lemon sized
- 1 teaspoon salt
- 4 tablespoon Sesame oil
- ½ teaspoon Turmeric
- 2 tablespoon Sambhar powder
- 1 teaspoon Jaggery or to taste, opt.
Tempering
- 1 teaspoon Sesame oil
- 1 teaspoon Mustard Seeds
- 2 Dry Red chilli broken
- 1 sprig Curry Leaves
- ½ teaspoon fenugreek seeds Methi/ Vendhayam
- 1 tablespoon split Pigeon Pea Toor dal / thuvaram paruppu
- ¼ teaspoon Asafoetida skip for GF
Instructions
- Wash, and chop Sweet potatoes into thickish roundels (any shape works fine as long as they are evenly cut).
- 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 tender).
- Meanwhile, Soak the tamarind in 2 cups of HOT water for 15/ 20 mins and extract the pulp.
- 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.
- Now add the tamarind pulp (strained of all dirt), add the salt and let it simmer for 10-12 mins.
- Then add the cooked sweet potato, jaggery and let it cook for further 1-2 mins
- If at this stage, the gravy doesnt thicken, add 2 teaspoon of rice flour in 4 teaspoon of water and mix well. Add this slurry to the simmering gravy.
- Let it thicken till a spoon appears glossy and oil separates.
- Serve hot / warm with above suggested dishes. Tastes great especially with rice and pongal too 🙂
vaishali sabnani says
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..:))
Srivalli says
That sounds like a fantastic gravy to dig in..though I have used sweet potato in gravy..must try!
Sujata Roy says
Sweet potato tangy curry sounds interesting Kalyani. Your description makes me drool. Never tasted it but now I have to try it soon.
Kalyani says
thank you Sujata. Do make it sometime and enjoy
Priya Suresh says
Lipsmacking kuzhambu, you are tempting me with this tangy gravy.
Srividhya says
I always go for curry.. kuzhambu sounds interesting. Will try it for sure.
MySpicyKitchen says
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.
Gayathri Kumar says
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..
Amara’s cooking says
Kuzhambu looks irresistible with all those ingredients. Lovely clicks.
Pavani says
What a yummy looking sweet potato dish that is Kalyani. Love the tangy gravy.
Suma Gandlur says
I love sweet tangy dishes like these and mine is coming next week. ☺ Kuja but loaded with flavors.
Harini R says
never made a tangy gravy with sweet potato..sounds flavorful
Smruti Ashar says
What an interesting way to use Sweet potato. Lovely kuzhambu!!
cookingwithsapana says
That is one interesting combo of veggie and lentils.Love to taste it.
The Pumpkin Farm says
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
Mayuri Patel says
A perfect balance of flavours for this sweet potato curry. And no I am not going to try and remember the long name:) Using tamarind with sweet potato, that sounds so flavourful. Am sure hubby will enjoy this curry with some plain rice.
Kalyani says
thank you Mayuri, name doesn't matter 🙂 lol ! Hope you do try this flavourful curry sometime
Neha says
Letting out the literal meaning, makes it easier to remember. Infact, I have learnt a few words through such wonderful posts. The sweet and sour medley surely must be a great feel to the palate. Nice post!
Kalyani says
thank you, Neha. yes the language of food is so crucial to learn the delicacy of the cuisine
Archana says
I think Kannada names are tounge twisters at times this one will not mine. Anywat this sweet potato kozhambu sounds absolutely delicious! What wonderful way of consuming sweet potato. I am making some tonight we will love it with some rice.
Kalyani says
yes, thanks Archana
Seema Sriram says
i can imagine howw tasty this will be. Steamed rice sutta aplam and the pulikoxzhmabu equals heaven on a steel thalam.
Kalyani says
absolutely Seema. that is TRULY heaven 🙂
Jayashree T Rao says
Puli Kozhambu is filled with flavours, makes a good accompaniment with hot steamed rice. Loved the use of sweet potato here, something different.
Kalyani says
yes thanks, the sweet potato makes it so yummy !
Priya Vj says
Sakkarai Valli kizhangu kozhambu is a riot of flavors .... nothing can come close to suda suda saadham ,nei and puli kuzhambu paired with some thenga pota curry and appalam..followed by a siestaaa...
Kalyani says
thanks pa ! it is SURElY a riot of flavours and I love that siesta part, lol !