– Welcome to Chandru’s Kitchen, where we explore the delicious world of South Indian cuisine.
– Today, we’re going to be diving into the world of Madhura Kizhangu Puzhungiyathu with a side of Kanthari Chammanthi, showcasing the versatile sweet potato in a simple yet flavorful dish.
Ingredients for Madhura Kizhangu Puzhungiyathu:
– 4 sweet potatoes, peeled and chopped
– 1 tsp mustard seeds
– 1 tsp urad dal
– 2-3 dry red chilies
– A few curry leaves
– 1/2 tsp turmeric powder
– Salt to taste
– 2 tbsp coconut oil
– 2 tbsp grated coconut
Ingredients for Kanthari Chammanthi (Spicy Chutney):
– 5-6 kanthari chilies (bird’s eye chilies)
– 2-3 garlic cloves
– 1 small piece tamarind
– Salt to taste
– 2 tbsp grated coconut
Recipe for Madhura Kizhangu Puzhungiyathu:
1. Boil the chopped sweet potatoes until they are soft but still hold their shape, then drain and set aside.
2. In a pan, heat coconut oil and add mustard seeds. When they start to splutter, add urad dal, dry red chilies, and curry leaves. Sauté until the dal turns golden brown.
3. Add the boiled sweet potatoes, turmeric powder, and salt. Mix well and let it cook for a few minutes.
4. Finally, add the grated coconut and give it a quick stir before removing from heat. Your Madhura Kizhangu Puzhungiyathu is ready to be served!
Recipe for Kanthari Chammanthi (Spicy Chutney):
1. In a blender, add kanthari chilies, garlic cloves, tamarind, salt, and grated coconut. Blend until it forms a coarse paste.
2. Taste and adjust the seasoning if needed. Your Kanthari Chammanthi is ready to be paired with the Madhura Kizhangu Puzhungiyathu.
These two dishes make for a perfect combination of flavors – the sweetness of the sweet potatoes complemented by the spiciness of the chutney. Try it out and enjoy the taste of South India in your own kitchen!