SAKKARAIVALLI KIZHANGU CURRY / GENASU PALYA
Sweet potato is known as Sakkaraivalli kizhangu in Tamil and Genasu in Kannada . This is one of the many native vegetables offered to Sun God during the harvest festival. It is usually grilled on live charcoal, the skin is peeled and then relished as it is. It tastes yummy when cooked in jaggery syrup until it reaches the consistency of jam. Sakkarai valli kizhangu Curry / Genasu palya is another delicious dish which can be cooked in no time.
INGREDIENTS
Sweet Potato - 2
Salt - 1/4 tsp
Powdered jaggery - 2 pinches
Oil - 2 tsps
Mustard seeds - 1 pinch
Black gram dal - 1/4 tsp
Bengal gram dal - 1/4 tsp
Turmeric powder - 1 pinch
Asafoetida - 1 pinch
Broken red chillies - 2
Curry leaves - a few
Fresh coconut gratings - 4 tbsps
METHOD
1. Scrape away the peel of sweet potato and store the peeled vegetable in a bowl of water.
2. Chop into cubes and immediately immerse the cubes in water to prevent discolouration.
3. Heat oil in a pan and add mustard seeds.
4. When the mustard seeds splutter add the dals and roast till they turn golden in colour.
5. Decrease flame and add red chillies and fry till they turn crisp.
6. Stir in the asafoetida, turmeric powder and the curry leaves.
7. Drain the cubed sweet potato and add to the seasoning.
8. Add salt and sprinkle little water, cover and cook on low flame till almost done.
9. Add powdered jaggery, sprinkle little more water and cook till the curry becomes soft and dry.
10. Switch off flame and garnish with fresh coconut gratings.
Relish the sweetish Sakkarivalli kizhangu curry / genasu palya with your favourite meal.
