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In addition to being nourishing, sweet potatoes, or "shakarkandi" in Hindi, are also quite adaptable. Originally from South America, they found their way into Indian kitchens, where they were welcomed with creativity and love. They are rich in fibres, vitamins and minerals. In many Indian States, sweet potato is made into tasty delicacies, which exhibit the unique flavours, ingredients, and preparations particular to that region. It is important to note that every Indian state has developed its unique way of preparing sweet potatoes using spices, techniques preferred by the community. Every meal, from Maharashtra's rich ratalyacha kees to North India's fiery and tart shakarkand chaat, narrates a tale of cultural heritage and tradition. Although these recipes are appropriate to be consumed at any time of the year, they are a favourite during festivals.
Shakarkand Chaat (North India)
Shakarkand chaat is a popular winter street dish that hits the ideal mix between sweet and sour flavours in the busy streets of North India, especially in Delhi and Punjab. Street vendors add a little smokiness to their sweet potatoes by roasting them directly on coal. A mixture of spices, such as chaat masala, black salt, and roasted cumin powder, are then added to the soft chunks. Finely sliced green chillies give heat, and fresh lime juice adds tang. Traditionally, chaat masala and tamarind chutney are served alongside the dish, which is topped with coriander leaves. Since sweet potatoes are regarded as a suitable fasting food, this nutritious substitute for potato chaat gains popularity during fasting times.
Image Credit: Wikimedia Commons
Shakarkand Halwa (Maharashtra)
Shakarand Halwa is a rich dessert that is served in Maharashtrian homes on festivals and other special occasions. It is a lovingly prepared dish that elevates ordinary sweet potatoes to a delicious feast. Fresh sweet potatoes are first grated and then cooked slowly in ghee until their inherent sweetness is released. Almonds and pistachios contribute texture, while the addition of milk, cardamom powder, and saffron adds layers of flavour. The natural sugars in the sweet potatoes are caramelised throughout the lengthy cooking process, giving them a rich, golden colour and a powerful sweetness. In traditional preparation, the liquid is continuously stirred for about an hour until it reaches a cohesive, thick consistency.
Sweet Potato Curry (Kerala)
Kerala's sweet potato curry, called madhura kizhangu curry in the local dialect, shows the region's expertise with coconut-based dishes. A fragrant paste consisting of fresh coconut, cumin seeds, garlic, and green chillies is used to saute cubed fresh sweet potatoes. Turmeric, coriander, and a touch of black pepper are among the spices that are carefully balanced in this curry. This procedure is more similar to the tandoori chicken gravy, apart from the fact that the presence of kokum or kudampuli that imparts a slightly tangy note and cuts through the creaminess of the coconut is the star in this curry. Whole mustard seeds and curry leaves are then roasted in coconut oil to top up the curry. This is an easy yet tasty recipe, that is usually served with rice or Kerala’s special parotta.
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Sweet Potato Thepla (Gujarat)
Sweet potato thepla showcases creativity in traditional cooking in Gujarat, where flatbreads are considered an art form. Whole wheat flour, gram flour, and a mixture of spices, such as turmeric, red chilli powder, and ajwain (carom seeds), are mixed with mashed sweet potatoes. Fresh fenugreek leaves are also included in this type of dough to add additional flavour and nutrients. These theplas are thinner than traditional rotis and keep nicely for several days. In addition to adding nutritional value, sweet potatoes offer the theplas a distinct sweetness that goes well with the spicy masala. Usually, they are eaten with chundo (sweet mango preserve), pickle, or yoghurt.
Image Credit: Wikimedia Commons
Shakarkand Puri (Uttar Pradesh)
Shakarkand Puri, an Uttar Pradeshi festive speciality, turns a simple sweet potato into a joyous meal. A soft dough is made by combining cardamom powder, wheat flour, a bit of salt, and boiled and mashed sweet potatoes. These puris have a crispy outside and a soft inside because they are deep-fried until they swell into golden spheres. Since no extra sugar is required due to the sweet potato's inherent sweetness, these puris are a healthier option than traditional ones. It is served with basic potato curry or black chickpea curry during Navratri.
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Shakarkand Payasam (Tamil Nadu)
The thick, creamy payasam is a favourite in Tamil Nadu'. To make a smooth base, sweet potatoes are boiled until they are soft and pureed. After that, it is boiled again with milk, cardamom powder and jaggery until it thickens and takes on the consistency of custard. Cashews and raisins fried in ghee enhance the payasam, giving it a thick, rich texture. For extra aromatics, some versions add a touch of saffron or nutmeg. This dish, is served as prasadam in temples during the Pongal harvest festival.
Ratalyacha Kees (Maharashtra)
Ratalyacha kees, another treasure from Maharashtra's culinary repertoire, is a simple but delicious dish that brings out the inherent flavours of sweet potatoes. To preserve their texture, freshly shredded sweet potatoes are cooked until they are a little soft. Curry leaves, mustard seeds, cumin seeds, and green chillies are then added to hot oil to temper the steamed kees (grated sweet potato). This dish is garnished using fresh coconut and coriander leaves. This nutritious and light dish is frequently eaten for breakfast or as a snack in the evening, occasionally with buttermilk or yoghurt.
Sweet potatoes, used in a lot of Indian dishes, can be of different flavours, and consistencies and prepared in many ways. India's delicious sweet potato offerings, whether savoury or sweet, are sure to please any palate.
