Samayal Samayal (Taste Guaranteed)
Sunday, July 7, 2013
Sweet Potato Kara Kozhambu
onion – 1 no
Tomatoes – 2
Sweet Potato -200 gms
Ginger Garlic paste – 2 tbsp
Green chilies – 3
oil – 4 tbsp
Cumin seeds - 1tsp
Curry leaves – a small bunch or 10 to 15 leaves
Red chili powder – 1 tsp
Garam masala – 1/2 tsp
cumin powder – 2 tbsp
Coriander powder – 1 tsp
Shredded coconut – 1/4 cup
Fennel seeds – 1 tsp
Poppy seeds – 1 tbsp
Tamarind water - 2 cups
Method of Preparation:
Peel Sweet Potato ,boil in salted water until its half cooked strain and cool it
Chop onion and tomato
Heat 2 tbsp of oil in a deep bottomed thick pan.
Add cumin seeds, curry leaves, onions and slit green chilies. Fry till onions are translucent.
Add ginger garlic paste and fry for a couple of minutes and then add chopped tomatoes.
Keep frying till tomatoes are cooked and mashed.
Add red chili powder, cumin powder, garam masala and salt.
Mix well, add 1 to 1 1/2 cups of water and let it come to a boil and leave it for 5 minutes.
Make a paste by grinding coconut, fennel seeds, poppy seeds and coriander powder in a mixer grinder by adding a little water.
In another cup of hot water add a small lemon size of tamarind, let it sit for sometime and extract the juice.
Add this juice to the boiling mixture in the pan and let everything cook and become a thick gravy.
Now add the ground paste and boiled potato let it cook for 5 to 8 minutes at medium heat.
Finally add the remaining 2 tbsp of oil and leave it for a minute and turn off the stove.
Kara Kuzhambu is ready.
Post a Comment
Post Comments (Atom)