Kelang Palya (Sweet Potato Curry)

Name: Kelang Palya (Sweet Potato Curry)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 medium sweet potatoes; 1 tbsp oil; 0.25 tsp cumin seed; 0.25 tsp black mustard seeds; 0.25 tsp Urad Dal; 3 curry leaves; 1 dried red chili; 1 green chili; 0.25 inch gingerroot; 0.125 tsp turmeric powder; 1 pinch asafoetida powder; 0.25 tsp jaggery; 0.25 cup water; salt; cilantro

A South Asian dish of lentils, potatoes and jaggery, fragrant with curry leaves and cumin. It's finished with chopped fresh corriander leaves.

30 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 15 min · 30 min total
Difficulty: medium

1
Peel and cube sweet potatoes. Put it in a bowl of cold water and set aside. In a pan, heat the oil.
2
Add the cumin, mustard and urad dal. When the mustard splutters and urad dal has changed color, add curry leaves, red chili and ginger.
3
Stir for a minute then add the turmeric powder. Stir and now add the sweet potatoes. Dissolve the asafoetida in the water and add to the pan.
4
Add salt to taste. Add the crushed jaggery only if using the pale sweet potato as the orange one is sweet enough.
5
Mix well, cover and let cook until the sweet potatoes are tender. Serve garnished with chopped fresh corriander leaves.