Ingredients

• 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