Sweet Potato Kozhambu

Sweet Potatoes are also known as blood sugar bombs, which have fairly low GI and hence lowers blood sugar, blood pressure and cholesterol.
An excellent source of Vitamin C which helps in fighting heart disease and complications of diabetes.
Recent studies have also found that the two main nutrients found in sweet potato – Vitamin C and Beta Carotene are more likely to combat prostate cancer if consumed often in your diet.
Adding sweet potatoes to soups, baking or stir fries is a good way to start including this wonder vegetable as often as you can in your dishes…….

Ingredients to serve 6 people

1 -2 small sweet potatoes
1 Lime size Tamarind (soaked in a cup of hot water)
2 Tbs Gingili Oil
1 Tsp Mustard Seeds
1 Tsp Fenugreek Seeds
¼ inch Piece Asafoetida or
½ Tsp Asafoetida Powder
¼ Tsp Turmeric Powder
2-3 Tbs Sambhar Powder
A Few Curry Leaves

Sweet Potato Kozhambu Recipe

Sweet Potato Kozhambu

Preparation

Soak the tamarind in hot water for about 10 minutes.
Extract the tamarind juice and keep aside
Chop the sweet potato into medium sized cubes
Heat the oil in a pan and add the mustard seeds
When the mustard seeds crackle, add the fenugreek seeds, dry black beans, curry leaves, turmeric powder and asafoetida.
Fry till the fenugreek seeds turn golden brown
Add the chopped sweet potato and fry for 3-4 minutes
Pour in the extracted tamarind juice, sambhar powder, jaggery or brown sugar and the salt
Cook for 15 minutes on a medium flame till it reduces to half the quantity

The Kozhambu is now ready to be served. It tastes delicious with any lentil dishes and snacks like Pongal as well!!

 

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