Sweet Potato Vatha Kuzhambu

Recipe by
Total Time:
15-30 minutes
Rated : 3.5 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Mooga Molya Ambat(Sprouted Moong in Coconut Gravy), Best Sprouted Masoor Curry, Easy Jackfruit and Chana Ghashi(Jackfuit and Gram Curry)

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  • 1 - Tamarind (lemon-sized)
  • 3 tsp - sambar powder
  • 1/4 tsp - Hing
  • salt to taste
  • 1 - sweet potato, peeled and sliced into 1/4 inch thick rounds
  • 1/2 cup - Onion (optional), sliced
  • 1/2 tsp - Jaggery
  • 2 tsp - Rice flour
  • Seasoning: 1 tbsp - sesame oil
  • 1 tsp - Mustard Seeds
  • 1 tsp - Fenugreek seeds
  • 1 tsp - Channa dal or tur dal
  • a few Curry leaves

How to Make Sweet Potato Vatha Kuzhambu

  • Soak the tamarind in 3 cups of warm water for 10 minutes.
  • Heat oil in a pan.
  • Add the mustard seeds. When they crackle, add the fenugreek seeds, channa dal/tur dal and curry leaves.
  • When they turn golden brown, add the onion and fry until it turns transparent.
  • Sprinkle some salt.
  • Add the sliced sweet potatoes and saute for a minute.
  • Extract 3 cups of tamarind water.
  • In a deep pan, boil the tamarind water along with salt, hing, sambar powder and the sauteed ingredients.
  • Boil for 25 minutes and check if the vegetables are well-cooked.
  • Mix the rice flour with 1/2 cup water and make a smooth paste.
  • Add the paste to the boiling mixture and stir continuously. Cook for 2-3 minutes.
  • Let the tamarind gravy thicken.
  • Add jaggery and mix well.
  • Serve hot with rice, ghee and some curry.
  • Recipe courtesy: Indian Vegetarian Kitchen