Sweet Potato Curry (Shakarai Urulikazhangu)

Ingredients

• 0.3 teaspoon asafetida (hing)
• 8  cilantro leaves fresh
• 1 teaspoon peppercorns black
• 0.5 cup pepper flakes dried
• 1 tablespoon coriander seeds 
• 1 teaspoon cumin seeds 
• 1 tablespoon tamarind pulp grated
• 0.8 teaspoon salt 
• 2 tablespoons sesame seed 
• 1 lb sweet potatoes and into peeled cut into 1/2-inch cubes
• 1 tablespoon vegetable oil 
• 0.5 cup water 
• 1 teaspoon mustard seeds black yellow
• 0.3 cup peas dried split yellow (chana dal)
• 2 tablespoons peas dried split yellow (chana dal)

Equipment

• bowl
• frying pan
• wok

Directions

1. In small bowl, mix all tangy sambhar powder ingredients.
2. Heat 6-inch skillet over medium-high heat.
3. Place mixture in skillet; cook 1 to 2 minutes, stirring constantly, until seeds crackle, spices turn 1 shade darker and the mixture has a nutty, pungent aroma.
4. Transfer to a bowl; cool 8 to 10 minutes.
5. Place 3 tablespoons mixture in spice grinder. Grind until mixture resembles texture of finely ground pepper. Repeat with remaining mixture. Store in airtight jar at room temperature for up to 1 month; beyond that, it will start to lose its full flavor. Makes about 1 cup spice blend; use 1 teaspoon for this recipe.
6. To make curry, in wok or deep 12-inch skillet, heat oil and mustard seed over medium-high heat. Once seed begins to pop, cover wok and wait until popping stops.
7. Add asafetida and 2 tablespoons split peas; cook and stir about 1 minute or until peas are golden brown.
8. Add sweet potato, karhi leaves, salt and 1 teaspoon of the tangy sambhar powder; cook and stir 1 to 2 minutes.
9. Stir in water.
10. Heat to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until sweet potato is tender.