Kelang Palya (Sweet Potato Curry) – a delicious recipe with sweet potatoes, oil, cumin, black mustard seeds, curry, red chili. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Peel and cube sweet potatoes. Put it in a bowl of cold water and set aside. See note.
2
In a pan, heat the oil.
3
Add the cumin, mustard and urad dal.
4
When the mustard splutters and urad dal has changed color, add curry leaves, red chili and ginger.
5
Stir for a minute then add the turmeric powder.
6
Stir and now add the sweet potatoes.
7
Dissolve the asafoetida in the water and add to the pan.
8
Add salt to taste.
9
Add the crushed jaggery only if using the pale sweet potato as the orange one is sweet enough.
10
Mix well, cover and let cook until the sweet potatoes are tender.
11
Serve garnished with chopped fresh corriander leaves.
12
NOTE: If you would like to make mashed sweet potatoes, boil them first in lightly salted water until tender enough to be mashed with a fork.
74
kcal
Calories
4
g
Fat
9
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 2 medium sweet potatoes, 1 tablespoon oil, 1/4 teaspoon cumin seed, 1/4 teaspoon black mustard seeds, and more.
Yes, Kelang Palya (Sweet Potato Curry) falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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