Sweet Potato Vatha Kuzhambu

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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