Sweet Potato Vatha Kuzhambu Recipe

Recipe By Slurrp

Sweet Potato Vatha Kuzhambu is a tangy and spicy South Indian curry made with sweet potatoes and tamarind. It is a flavorful dish that combines the sweetness of the potatoes with the tanginess of the tamarind. The dish is typically served with steamed rice and is a popular choice for lunch or dinner.

3.7
23 Rating -
Rate
Vegdiet
15minstotal
15m.total
Sweet Potato Vatha Kuzhambu
plan
Bookmark

ingredients serve

Ingredients for Sweet Potato Vatha Kuzhambu Recipe

  • 1/2 Sweet Potatoes, Peeled And Cubed
  • 1/4 Onion, Finely Chopped
  • 1/4 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 0.13 teaspoon Fenugreek Seeds
  • as required A Few Curry Leaves
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1/4 Small Lemon Sized Tamarind
  • 1/4 tablespoon Sambar Powder
  • 1/4 tablespoon Jaggery

Directions: Sweet Potato Vatha Kuzhambu Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add mustard seeds, fenugreek seeds, and curry leaves. Let them splutter.
  • STEP 2.Add chopped onions and sauté until they turn golden brown.
  • STEP 3.Add sweet potatoes, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes.
  • STEP 4.In a separate bowl, soak tamarind in water and extract the juice. Add the tamarind juice to the pan.
  • STEP 5.Add sambar powder and jaggery to the pan. Mix well and let the curry simmer for 10-15 minutes.
  • STEP 6.In a small pan, heat oil and add mustard seeds, fenugreek seeds, and curry leaves. Let them splutter.
  • STEP 7.Pour this tempering over the curry and mix well. Serve hot with steamed rice.

Cooking Tips

  • Make sure to cook the sweet potatoes until they are soft and tender.
  • Adjust the spice level according to your preference by adding more or less red chili powder.
  • You can add vegetables like drumsticks or brinjal to enhance the flavor of the curry.

Storage and Serving

  • Sweet Potato Vatha Kuzhambu can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry before serving and adjust the consistency by adding water if needed.
  • Serve the curry with steamed rice and a side of papad or pickle for a complete meal.
Nutrition
value
41
calories per serving
2 g Fat2 g Protein5 g Carbs2 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    2g
  • Carbs
    5g
  • Fiber
    2g

MacroNutrients

  • Carbs
    5g
  • Protein
    2g
  • Fiber
    2g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    71mg
  • Iron
    1mg
  • Vitamin A
    436mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    19mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    7mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    31mg
  • Manganese
    < 1mg
  • Phosphorus
    35mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp