Saturday, 28 January 2012

Sweet Potato Chutney

Sweet Potato 1 Medium
Tamarind Extract 1/2 tsp
Jaggery 1 inch Block
Salt to taste
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Urad Dal 1/2 tsp
Broken Red Chiles 6
Curry Leaves 6
Oil 1 tsp
Method of preparation:
Peel, remove ends, wash and finely chop the sweet potato.
Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and let it cool off a bit.
Reserve curry leaves and a quarter tsp of tempering for garnish.
Grind the remaining tempering, sweet potato, tamarind extract, jaggery and salt into paste.
Alternatively, use a mortar and pestle to grind the sweet potato.
Adjust the sweetness and sourness if required at this point.
Remove sweet potato chutney onto a bowl and garnish with remaining tempering.
Serve sweet potato chutney with steamed rice, yogurt rice or with idly, dosa etc.