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 – 1/2 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 – 1/2 tsp
- Toor dal / thuvaram paruppu – 1/2 TBSP
- Asafeotida – a generous pinch (1/8 tsp) – skip for GF
** 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:
- 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 tsp of rice flour in 4 tsp 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 tsp salt
- 4 TBSP Sesame oil
- 1/2 tsp Turmeric
- 2 TBSP Sambhar powder
- 1 tsp Jaggery or to taste, opt.
Tempering
- 1 tsp Sesame oil
- 1 tsp Mustard Seeds
- 2 Dry Red chilli broken
- 1 sprig Curry Leaves
- 1/2 tsp fenugreek seeds Methi/ Vendhayam
- 1 TBSP split Pigeon Pea Toor dal / thuvaram paruppu
- 1/4 tsp 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 tsp of rice flour in 4 tsp 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 🙂
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..:))
That sounds like a fantastic gravy to dig in..though I have used sweet potato in gravy..must try!
Sweet potato tangy curry sounds interesting Kalyani. Your description makes me drool. Never tasted it but now I have to try it soon.
thank you Sujata. Do make it sometime and enjoy
Lipsmacking kuzhambu, you are tempting me with this tangy gravy.
I always go for curry.. kuzhambu sounds interesting. Will try it for sure.
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.
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..
Kuzhambu looks irresistible with all those ingredients. Lovely clicks.
What a yummy looking sweet potato dish that is Kalyani. Love the tangy gravy.
I love sweet tangy dishes like these and mine is coming next week. ☺ Kuja but loaded with flavors.
never made a tangy gravy with sweet potato..sounds flavorful
What an interesting way to use Sweet potato. Lovely kuzhambu!!
That is one interesting combo of veggie and lentils.Love to taste it.
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
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.
thank you Mayuri, name doesn’t matter 🙂 lol ! Hope you do try this flavourful curry sometime
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!
thank you, Neha. yes the language of food is so crucial to learn the delicacy of the cuisine
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.
yes, thanks Archana
i can imagine howw tasty this will be. Steamed rice sutta aplam and the pulikoxzhmabu equals heaven on a steel thalam.
absolutely Seema. that is TRULY heaven 🙂
Puli Kozhambu is filled with flavours, makes a good accompaniment with hot steamed rice. Loved the use of sweet potato here, something different.
yes thanks, the sweet potato makes it so yummy !
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…
thanks pa ! it is SURElY a riot of flavours and I love that siesta part, lol !