Sweet Potato Kuzhambu (Kananga/ Ratalu Curry).

“Sweet Potato Kuzhambu (Kananga/ Ratalu Curry)” ... Kuzhambu is a KhatHa- MeetHa- TeekHa delicacy from southern parts of India similar to Kolumbo … here is my version prepared with sweet potato that tastes awesome served with rice/ idly/ dosa/ appo/ shevai, etc. during meals … Yummilicious …

** Sweet Potato also known as kananga/ ratalu/ genasu/ Shakarkandi/ in different states is a underground tuber that has an excellent source of all types of nutrients that are highly beneficial to health. It is extensively used in preparation of various types of dishes be it in addition to curries, parathas, bhaji, sweets etc. 

** I will not run into more details as I am sure all are aware of it and if at all need be you can always browse through net for more. In all definitely a must to be added into your diet. As I mentioned in title I found that this dish famously known as Kuzhambu is the same as amchi Kolumbo without addition of dal. 

** I ate it at a friend’s place and loved it though she had prepared it with potatoes. There are many version with each home following their own method and I am sure they must be all tasty. I found some included onions, garlic etc be it in the curry or while grinding while I have followed the method of without their addition. 

** In all it tasted great served in combo with Kirlailele Moong- Rulava Appo (Sprouted Green Gram-Rava Paniyaram) another dish which you must try. Those healthy- crisp spongy appe's tastes great dunked in Kuzhambu. In fact, I suggest that you try it in same combination which I am sharing as back to back post here.

** Here is my simple recipe for “Sweet Potato Kuzhambu (Kananga/ Ratalu Curry)”… my style … tastes awesome served with Idly/ Appo ....

** Ingredients :

Sweet Potato/ Kananga/ Ratalu/ Genasu : 500 gms

Tamarind/ Chinchama/ Imly : Lemon sized/ 2 tblsp paste

Haldi/ Turmeric : a small pinch

Jaggery/ Goda/ Gud/ Bella : 1 tsp + 1 tblsp

Coriander Leaves/ Kothambari Pallo/ Dhania : handful

Salt/ Namak/ Meeta : to taste

** Masala to be Ground :

Oi/ Tel/ Tela : 2-3 tsp

Coriander Seeds/ Dhania/ Kothambari : 2 tblsp

Urad Dal/ Black Gram Dal/ Uddina Bele : 1 tsp

Chana Dal/ Bengal Gram Split Dal : 2 tblsp

Tur Dal/ Tuvar Dal/ Pigeon split Dal : 1 tsp

Haldi/ Turmeric : a pinch

Hing/ Asafoetida : ½ to 1 tsp

Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10

Coconut/ Soyi/ Nariyal : 2-3 tblsp

** Tempering/ Pannaka/ Tadka :

Coconut Oil/ Narlel Tela/ Nariyal Tela : 1 tblsp

Mustard Seeds/ Sasam/ Rai : 1 tsp

Curry Leaves/ Kadipatta/ Karbevu : 8-10 leaves

Dry Red Chilly (any) : 2

** Wash well; scrubbing the sweet potatoes to remove mud and other dirt particles sticking to it, you can soak it for 20 minutes which helps in easier cleaning. Cut them into rings of about ¼ inch in size and put them in a vessel filled with water immediately. In case the outer skin of the sweet potatoes cannot be cleaned to satisfaction, then the next option is to peel off the outer skin with peeler and then slice them. Again, if the width of the sweet potatoes are wider then also you can cut them into either semi circles or into cube pieces. I have here peeled the outer skin and sliced them to rings.

** For Masala to be Ground : Heat oil in a small pan, when hot lower the heat to medium and add urad dal fry for a minute then add chana dal, tur dal, jeera, coriander seeds and further fry until evenly light browned. Add haldi, hing, coconut, red chillies and continue to fry for another 2-3 minutes till evenly roasted. Remove, let cool a bit and then grind to a semi fine paste with little bit of water and keep it ready aside.

** Soak tamarind in a cup of warm water for 15 minutes, squeeze out the paste as much as possible and keep it aside ready. Add the cut sweet potato pieces into a wide stainless steel vessel along with water say about 2 inches above the level of pieces and bring to boil. Add the tamarind water, pinch of haldi, 1 tsp of jaggery, little bit of salt and cook on medium heat until the sweet potatoes are 90% done.

** Add the ground masala to cooked sweet potato along with sufficient water to bring to a semi thick consistency, mix well and bring to a boil on medium heat. Add the remaining 1 tblsp of jaggery along with salt to taste, mix well, lower the heat and let simmer for another 5-10 minutes taking care to see that the sweet potatoes or the curry does not stick to the vessel or get burnt. Do remember to check and add salt, as we have already added some while cooking the sweet potatoes lest it turns too salty.

** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small pan, when hot add mustard seeds and when they splutter add curry leaves and dry red chillies cut to pieces (if large), fry for a few more seconds and then pour it over the simmering curry. Add finely chopped fresh coriander leaves, mix well and remove from heat. Keep it aside covered for the flavours to be infused and the curry to rest well. Before serving if the curry has thickened (likely to) then add some hot water, mix well and it ready and done.

** “Sweet Potato Kuzhambu (Kananga/ Ratalu Curry)” is done and ready to be served. This is KhatHa- MeetHa- TeekHa curry that tastes awesome served with rice, idly, dosa, appo, shevai etc. So go ahead and serve it with your own choice of dishes the way you prefer it. As mentioned in detail above, I served it with “Kirlailele Moong-Rulava Appo (Sprouted Green Gram-Rava Paniyaram)” another dish which you must try. Though those appos taste great served with any chutney, I served it in combo with sweet potato kuzhambu and it was a fantastic. In fact, I suggest that you try it in the same combination and enjoy with your family and friends. I am sharing them as back to back post which you may check up on to try.