Sweet potatoes (shakarkhandi, chakravellikizhangu) are plentifully available during the winter season in the Northern parts of the country. This is a very versatile vegetable and can be prepared in several ways, each one unique in it’s own way. I have been fascinated by the use of sweet potatoes in baking cakes and intend to try this for Christmas. Meanwhile, here is a typical South Indian preparation with sweet potatoes that pairs extremely well with sambar. Do try it.

Ingredients
500 gms sweet potatoes, cleaned and cubed into small pieces
1 tbsp tamarind juice
A pinch of turmeric powder (haldi, manjal podi)
1/2 tsp coriander powder (dhania powder, kothamalli podi)
1/2 tsp red chilli powder
2 dried red chillies
1/2 tsp mustard seeds (sarson, kadugu)
1/2 tsp split black lentils (urad dal, ulutham parupu)
1/2 cup water
Salt to taste
Method
Heat a wok and add mustard seeds
When they begin to splutter, add the split black lentils and red chillies
Roast till the lentils turn golden brown
Add the sweet potatoes and water
Add the red chilli powder, turmeric powder and coriander powder
Cover with a lid and cook for 5 minutes on medium flame
Add the tamarind juice and cook for another 5 minutes, uncovered
Serve hot with steamed red/brown rice or Indian breads
Enjoy!