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Chamadumpala Pulusu ~ Arbi (Taro Root) Curry
06-07-2012, 02:46 AM (This post was last modified: 06-07-2012 05:30 AM by L!am.)
Post: #1

Chamadumpala Pulusu ~ Arbi (Taro Root) Curry

Chamadumpala Pulusu Recipe
Preparation: 30 mts
Serves 4-5 persons
Cuisine: Andhra
1/4 kg chamadumpalu/taro root/arbi, wash, peel and quarter each root
1 onion, finely chopped
2 tomatoes, finely chopped
2-3 green chillis, slit lengthwise
10-12 curry leaves
1 tsp red chilli pwd (adjust)
1 tsp coriander pwd
1/4 tsp turmeric pwd
1 tsp grated jaggery or sugar
small lemon sized tamarind, extract pulp
salt to taste
coriander leaves for garnish (optional)
1 1/2 tbsps oil
For poppu/tempering/tadka:
1/2 tsp mustard seeds
big pinch methi seeds/menthulu/fenugreek seeds
few curry leaves
1 Heat oil in a pan. Add mustard seeds and let them pop, add methi and curry leaves toss for a half a minute till the flavors come out and take care not to burn them.
2 Add the chopped onions and green chillis and saute for a minute. Add the taro root pieces and salt and combine. Cook for 10-12 mts or till the onions and taro root are lightly browned.
3 Add chilli pwd, coriander pwd and turmeric pwd and combine well. Add the chopped tomatoes and cook further for another 4-5 mts.
4 Add the grated jaggery and tamarind pulp along with approx three cups of water. Bring to a boil and reduce flame and cover with lid. Let it cook for 8-10 mts till the gravy thickens slightly. Remember, ‘pulusu’ is a gravy dish and should be of a slightly watery consistency.
5 Once cooked, garnish with coriander leaves and serve hot with steamed rice.

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