Unleash The Magic Of Shakarkhandi With This Simple Yet Scrumptious Recipe

1 sweet potato3 tsp oil1 tbsp urad dal1 tbsp chana dal3 dried red chillifew curry leaves½ cup coconut, grated 

small ball sized tamarind½ tsp salt½ cup waterfor tempering:3 tsp oil½ tsp mustard½ tsp urad dalfew curry leaves

Peel the skin off the sweet potato, choosing either the white or brown variety.

Heat 3 teaspoons of oil in a pan and sauté a mixture of 1 tablespoon urad dal, 1 tablespoon chana dal, 3 dried red chilies, and a few curry leaves. 

Then, add the grated sweet potato and continue sautéing for 5 minutes

Continue sautéing until the sweet potato is fully cooked. Allow the mixture to cool completely, then transfer it to a blender.

 Add ½ cup of coconut, a small ball of tamarind, ½ teaspoon of salt, and ½ cup of water to the blender.

Blend the mixture into a smooth paste, adding water as needed to achieve the desired consistency.

Next, prepare the tempering by heating 3 teaspoons of oil and allowing ½ teaspoon of mustard seeds, ½ teaspoon of urad dal, and a few curry leaves to splutter.

Serve the sweet potato chutney alongside steaming hot rice or crispy dosas for a delicious treat.