Sweet potato kuzhambu / Sakkaraivalli kizhangu kulambu in Tamil is an easy, yummy and quick kuzhambu recipe that can be prepared in a pressure cooker or Instant pot. As sweet potatoes are in season now, I used this veggie which I bought during pongal festival. Even though this is my first try, we all loved it very much. It came out with a perfect blend tangy, spicy and mildly sweet taste. We call it as sweet potato vatha kuzhambu. You can mention it as sweet potato puli kulambu too.
In my house, we usually pressure cook sweet potato and consume it as such. Sometimes we try poriyal / dry curry with it. This year I wanted to try some easy and yummy recipes with it. As a first step, I tried this sweet potato puli kuzhambu recipe. Soon I will share more sweet potato recipes. Friends, do try this yummy sweet potato kulambu in pressure cooker and let me know your feedback.
Sweet potato puli kuzhambu for rice
Cuisine: South Indian
Category: Kuzhambu recipes
Serves:4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
- Sweet potato - 1 (medium sized)
- Tamarind – Small lemon size
- Big onion - 1 (chopped finely)
- Garlic cloves - 10 (chopped finely)
- Curry leaves - Few
- Sambar powder - 1 tbsp (adjust as per taste)
- Turmeric powder - 1/4 tsp
- Jaggery - 2 tsp(optional)
- Salt - as needed
- Rice flour – 2 tsp (Mix with 1/4 cup of water)
- Gingelly oil - 2 tbsp
- Mustard seeds - 1/2 tsp
- Methi seeds / fenugreek seeds – 1/4 tsp
- Cumin seeds – 1/2 tsp
- Urad dal - 1 tsp
- Toor dal - 1.5 tsp
HOW TO MAKE SWEET POTATO KUZHAMBU
- Wash and peel the sweet potato. Chop into big cubes. Soak tamarind in 1 cup of warm water for 10 minutes.
- In a pressure cooker, heat oil. Temper the ingredients given under “To temper”.
- Saute onion, garlic cloves and curry leaves. Once its transparent, add sweet potato cubes.
- Add sambar powder, salt and turmeric powder. Saute for a minute.
- Add 1.5 cups of tamarind extract. Mix well and pressure cook in low flame for one to 2 whistles.
- Open the cooker after steam is released. Mix well and boil if its too watery.
- Serve hot in desired consistency. Enjoy with plain rice and papad !
SWEET POTATO KUZHAMBU - STEP BY STEP PICTURES
- Soak tamarind in 1.5 cups of warm water for 10 to 15 minutes. In the mean time, wash and peel sweet potato. Chop into big cubes. Set aside. Chop onion, garlic, curry leaves finely.
- Heat 2 tbsp gingely oil in a pressure cooker base (Use small burner if using small sized cooker). Once its hot, splutter mustard seeds, methi seeds, cumin seeds, urad dal and toor dal. Saute in medium flame till dals turn golden brown.
- Add chopped onion, garlic cloves and curry leaves. Saute till transparent. Add sweet potato cubes and mix for a minute in low flame.
- Add sambar powder, turmeric powder and salt. Mix quickly without burning. Add 1.5 cups of tamarind extract and jaggery.
- Take 2 tsp rice flour and dilute in 1/4 cup of water. Add to kuzhambu. Mix well and check for taste. Add more sambar powder, salt if required.
- Close the lid and keep the flame high till steam comes out. Now put the weight valve and lower the flame completely. Pressure cook in low flame for one to two whistles.
- Open the cooker after the steam is released naturally. Check the consistency. If its too thick, add some water and give a boil. If its too thin, boil for few minutes till it becomes thick. Switch off the flame and serve hot with plain rice drizzled with gingely oil.
Enjoy !
Note
- Do not add more water while pressure cooking. Kuzhambu will become watery.
- Use small burner for small sized cooker.
- Adjust the quantity of sambar powder as per taste.
- Adjust the quantity of water as per the consistency you like.
- Addition of jaggery helps to give mild sweetness to the kuzhambu. Skip if you don’t like it.
- Sweet potato doesn’t turn mushy as we are cooking in tamarind extract.
Try this easy, yummy sweet potato kuzhambu for plain rice and enjoy !
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