Kelang Palya Sweet Potato Curry

Experience the warmth and vibrant flavors of Kelang Palya Sweet Potato Curry, a traditional South Indian dish that beautifully balances sweet and spicy notes. Tender chunks of sweet potatoes are simmered to perfection in a rich, aromatic coconut and spice paste, featuring freshly roasted coriander seeds, tamarind pulp, and a hint of jaggery for natural sweetness. This wholesome curry is brought to life with a tempering of mustard and cumin seeds, curry leaves, and green chilies, all sizzled in fragrant coconut oil. In just 40 minutes, you'll have a hearty, gluten-free, and vegetarian dish that's perfect with steamed rice or soft flatbreads. Ideal for bold flavor enthusiasts, this sweet potato curry is a celebration of traditional Indian cooking techniques and wholesome ingredients.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Sweet potatoes
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 10 leaves Curry leaves
• 2 whole Green chilies
• 0.5 teaspoon Turmeric powder
• 50 grams Fresh grated coconut
• 2 whole Dry red chilies
• 1 tablespoon Coriander seeds
• 2 cloves Garlic cloves
• 1 teaspoon Tamarind pulp
• 1 teaspoon Jaggery
• 1 teaspoon Salt
• 250 ml Water
• 2 tablespoons Chopped fresh coriander leaves

Directions

Step 1

Peel and dice the sweet potatoes into 1-inch cubes. Wash them thoroughly and set aside.

Step 2

Heat 1 tablespoon of coconut oil in a pan over medium heat. Add dry red chilies and coriander seeds, and lightly roast until aromatic. Remove and allow to cool.

Step 3

Grind the roasted spices with grated coconut, garlic cloves, and tamarind pulp into a smooth paste, using a small amount of water. Set the paste aside.

Step 4

In a large pan, heat the remaining 1 tablespoon of coconut oil. Add mustard seeds and allow them to splutter.

Step 5

Add cumin seeds, curry leaves, and slit green chilies. Sauté for 30 seconds until fragrant.

Step 6

Add the diced sweet potatoes and turmeric powder. Mix well, ensuring the sweet potatoes are coated with the spices.

Step 7

Pour in 250 ml of water and bring it to a boil. Reduce the heat to low, cover the pan, and simmer for 12-15 minutes until the sweet potatoes are tender.

Step 8

Stir in the ground coconut spice paste, jaggery, and salt. Mix well and cook for another 5 minutes, allowing the flavors to combine.

Step 9

Turn off the heat and garnish with chopped fresh coriander leaves.

Step 10

Serve hot with steamed rice or flatbread. Enjoy!

Nutrition Facts

Serving size	(906.6g)

Amount per serving	% Daily Value*
Calories	966.6

Total Fat 48.0g	0%
Saturated Fat 38.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2672.4mg	0%
Total Carbohydrate 130.1g	0%
Dietary Fiber 25.8g	0%
Total Sugars 34.1g
Protein 13.1g	0%

Vitamin D 0IU	0%
Calcium 315.3mg	0%
Iron 9.9mg	0%
Potassium 626.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.0%

Protein: 5.2%

Carbs: 51.8%