Kelang Palya Sweet Potato Curry Recipe

Name: Kelang Palya Sweet Potato Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 1 or more
Ingredients: 1 lb sweet potatoes (pale flesh variety preferred); 2 tablespoons vegetable oil; Cumin Seed; Black Mustard Seeds; 1 tablespoon urad dal (split pigeon peas), toasted; 10-12 curry leaves; Dried Red Chili; Green Chili; Gingerroot; 1/2 teaspoon turmeric powder; Asafoetida Powder; 1 tablespoon crushed jaggery (optional, for pale sweet potatoes only); Water as needed (for soaking sweet potatoes and dissolving asafoetida); Salt to taste (approximately 1/2 teaspoon); Cilantro

Relive childhood memories with this heartwarming Kelang Palya Sweet Potato Curry! This traditional South Asian side dish features pale, dry sweet potatoes (like in the second picture) for a unique, subtly sweet flavor. Unlike its sweeter orange counterpart (first picture), this recipe requires a touch of jaggery for extra depth. This recipe is incredibly versatile—easily adaptable for mashed sweet potatoes using the same delicious seasonings. Feel free to omit the urad dal (split pigeon peas) for a quicker preparation; it won't significantly impact the taste (a childhood shortcut!). Get ready to enjoy a comforting and flavorful curry in just 30 minutes!

Prep Time 10 mins

Cook Time 30 mins

Calories 98.6 kcal

Protein 3g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Kelang Palya Sweet Potato Curry

1 lb sweet potatoes (pale flesh variety preferred)
2 tablespoons vegetable oil
Cumin Seed
Black Mustard Seeds
1 tablespoon urad dal (split pigeon peas), toasted
10-12 curry leaves
Dried Red Chili
Green Chili
Gingerroot
1/2 teaspoon turmeric powder
Asafoetida Powder
1 tablespoon crushed jaggery (optional, for pale sweet potatoes only)
Water as needed (for soaking sweet potatoes and dissolving asafoetida)
Salt to taste (approximately 1/2 teaspoon)
Cilantro

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How to Make Kelang Palya Sweet Potato Curry

Peel and cube 1 lb of sweet potatoes into 1-inch pieces.
Place the cubed sweet potatoes in a bowl of cold water and set aside.
Heat 2 tablespoons of vegetable oil in a medium pan over medium heat.
Add 1 teaspoon cumin seeds, 1 teaspoon mustard seeds, and 1 tablespoon urad dal (split pigeon peas). Toast until the mustard seeds splutter and the urad dal turns golden brown (about 2-3 minutes).
Add 10-12 curry leaves, 1-2 dried red chilies (adjust to taste), and 1-inch piece of grated ginger.
Stir-fry for 1 minute, then add 1/2 teaspoon turmeric powder.
Stir and add the cubed sweet potatoes to the pan.
In a small bowl, dissolve 1/4 teaspoon asafoetida (hing) in 2 tablespoons of water. Add this mixture to the pan.
Add salt to taste (approximately 1/2 teaspoon or to preference).
If using pale sweet potatoes, add 1 tablespoon of crushed jaggery. (Orange sweet potatoes are sweet enough and omit this step).
Mix well, cover the pan, and let the sweet potatoes cook until tender (approximately 15-20 minutes), stirring occasionally.
Garnish with chopped fresh coriander leaves before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

16g

Fat

Carbs

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Soups, Stews & Chilis Lunch Main Dish / Dinner Sweets & Sides Side Dishes Asian Indian Healthy Vegetarian Vegan Gluten Free Fall Recipes One Pot Meals 30 Minutes Or Less