Sweet Potato Sodhi
This vegan sweet Potato Sodhi made with different colored sweet potato is a vibrant, delightful, and tasty fall version of the tradition South Indian coconut-based curry.
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Ingredients
- 1/2 cup Purple sweet potato
- 1 cup Sweet potato (golden)
- ½ cup White sweet potato
- ½ cup carrot chopped
- ½ cup peas frozen
- 1 cup Onion thinly sliced
- 1 tbsp Garlic finely chopped
- 1 tbsp Ginger finely chopped
- ¼ cup Water
- 1½ tsp Salt
- 2-3 Thai chili
- 8 Almonds
- ¼+⅔ cup Coconut milk
- 1 tsp Lemon juice
- 2 tbsp Cilantro
Tempering
- 1 tbsp Oil
- 1/2 tsp Mustard seeds
- 1 sprig Curry leaf
- 1 Dried red chili
- 1/8 tsp Asafetida
Instructions
- Heat oil in a pan over medium flame. Saute the onions, ginger, and garlic until the onions turn translucent, about 3-4 minutes.
- Add the carrots and saute for 2 minutes. Then add the sweet poataoes, followed by peas, quarter cup of coconut milk and three-fourth cup of water. Simmer for 7 minutes.
- In the meantime, grind the almonds and Thai chili to a smooth consistency with 2-3 tablespoons of water.
- Next, add one-third cup of coconut milk and half cup of water, and salt. Simmer for 4 minutes.
- Add the ground almond -Thai chili mixture, simmer for 2-3 minutes.
- Finally, add one-third cup of coconut milk, when it begins to boil, remove from the flame.
- Heat oil in a pan, when it is hot add the dried red chilies, followed by mustard seeds. When it stutters, add the asafetida and curry leaves. Fry for 30 seconds. Pour this on to the sodhi. Stir in lemon juice.
- Transfer to serving bowl. Garnish with cilantro and sliced red Thai chili. Serve with rice noodles, bread, or even any flatbreads.