Sweet Potato - 1 cup (Peeled and cut into cubes)
Tamarind Pulp - 1 Cup ( Squeezed and extracted from a lemon sized tamarind)
Peanuts - 2 TBSP ( with or without skin)
Ajwain Seeds / Omam - 2 tsp
Sambar Powder - 2 TBSP
Turmeric Powder - 1 tsp
Mustard Seeds - 1 tsp
Asafetida - 1/2 tsp
Salt - to taste
Oil - 2 TBSP (preferably sesame oil)
Curry leaves - few
- Heat oil in a non-stick pan or kadai and splutter the mustard seeds.
- Add the peanuts, ajwain seeds and curry leaves. Fry till the nuts are roasted.
- Add sweet potato, sambar powder, asafetida and turmeric powder and fry for 1 minute.
- Now add the tamarind pulp and salt. Let it boil for 15 minutes or until the vegetable is cooked.
If the sauce is too watery, add 1 tsp of rice flour in 2 Tbsp of water, mix well and add it to the sauce and bring it to boil.
Serve hot with rice and papad or appalam.