Kelang Palya Sweet Potato Curry
Experience the warmth and vibrant flavors of Kelang Palya Sweet Potato Curry, a traditional South Indian dish that beautifully balances sweet and spicy notes. Tender chunks of sweet potatoes are simmered to perfection in a rich, aromatic coconut and spice paste, featuring freshly roasted coriander seeds, tamarind pulp, and a hint of jaggery for natural sweetness. This wholesome curry is brought to life with a tempering of mustard and cumin seeds, curry leaves, and green chilies, all sizzled in fragrant coconut oil. In just 40 minutes, you'll have a hearty, gluten-free, and vegetarian dish that's perfect with steamed rice or soft flatbreads. Ideal for bold flavor enthusiasts, this sweet potato curry is a celebration of traditional Indian cooking techniques and wholesome ingredients.
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Recipe Information
Ingredients
- 500 grams Sweet potatoes
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 10 leaves Curry leaves
- 2 whole Green chilies
- 0.5 teaspoon Turmeric powder
- 50 grams Fresh grated coconut
- 2 whole Dry red chilies
- 1 tablespoon Coriander seeds
- 2 cloves Garlic cloves
- 1 teaspoon Tamarind pulp
- 1 teaspoon Jaggery
- 1 teaspoon Salt
- 250 ml Water
- 2 tablespoons Chopped fresh coriander leaves
Instructions
Peel and dice the sweet potatoes into 1-inch cubes. Wash them thoroughly and set aside.
Heat 1 tablespoon of coconut oil in a pan over medium heat. Add dry red chilies and coriander seeds, and lightly roast until aromatic. Remove and allow to cool.
Grind the roasted spices with grated coconut, garlic cloves, and tamarind pulp into a smooth paste, using a small amount of water. Set the paste aside.
In a large pan, heat the remaining 1 tablespoon of coconut oil. Add mustard seeds and allow them to splutter.
Add cumin seeds, curry leaves, and slit green chilies. Sauté for 30 seconds until fragrant.
Add the diced sweet potatoes and turmeric powder. Mix well, ensuring the sweet potatoes are coated with the spices.
Pour in 250 ml of water and bring it to a boil. Reduce the heat to low, cover the pan, and simmer for 12-15 minutes until the sweet potatoes are tender.
Stir in the ground coconut spice paste, jaggery, and salt. Mix well and cook for another 5 minutes, allowing the flavors to combine.
Turn off the heat and garnish with chopped fresh coriander leaves.
Serve hot with steamed rice or flatbread. Enjoy!
Nutrition Facts
Calories |
967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2672 mg | 116% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 34.1 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 626 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
