SWEET POTATO SPICY SAMBHAR

  

 

 

 

Sweet potato as the name suggests tastes sweet and for many dishes used as a substitute for sugar. It is highly used the harvest festival "Pongal" In Tamil Nadu. Sweet potato provides numerous health benefits and is used to prepare curry, dal and sweet preparations. Chips made of sweet potato is preferred by elders where as steamed sweet potato is enjoyed by kids. Here is a recipe of sweet potato sambhar:

INGREDIENTS:

Sweet potato

Tamarind

Toor dal

Channa dal

Fenugreek

Red chillies

Salt

Oil

Mustard seeds

Grated Coconut

PREPARATION:

Soak tamarind and extract juice.

Select fine sweet potatoes and wash well.

Trim the ends and make medium size pieces of sweet potatoes.

Cook them in little water and keep aside.

Take a kadai. Pour oil. Add toor dal, channa dal, fenugreek and red chillies. Roast till golden brown.

Allow it to cool. Grind in a mixer along with grated coconuts.

Add water to make it to a creamy consistency.

Now take a vessel. pour the tamarind juice, add salt and bring to boil.

Then pour the grinded spices and allow it to simmer for a while

Now add the boiled sweet potatoes and mix well.

Take a kadai. pour oil, add mustard seeds when they crackle pour it over the prepared sambhar.

serve hot with white rice and ghee. Traditional gingelly oil is used instead of ghee. But it may be changed depending on one's taste.

 

 AN apt accompaniment to the sweet potato sambhar is BROAD BEANS COCONUT CURRY. Here is the recipe:

 

Indian Broad beans/flat beans is the vegetable which is widely found in traditional cooking of Tamil Nadu. There are many recipes that are handed down from generation to generation. This vegetable being rich in Iron, is highly recommended to consume in regular basis. Dal, curry, sambhar are prepared used this. Here is an easy and tasty recipe of broad beans curry

INGREDIENTS:

Broad beans

red chillies

salt

Oil

urad dal

channa dal

Mustard seeds

Asafoetida

Turmeric powder

Grated coconut

PREPARATION:

Finely chop broad beans and wash it well in salt water

Cook it a pressure cooker with sufficient water

Allow it cook for three whistles

Filter the excess water using a colander

Take a kadai. Pour oil, add mustard seeds when they crackle add urad dal, channa dal and split red chillies.

Fry till golden brown. Add the broad beans. Add turmeric powder, asafoetida and salt.

Mix well thoroughly and allow it to cook for sometime till all the water is absorbed.

Finally add the grated coconuts and mix well.

Serve hot with white rice and ghee.