Chamadumpa Pulusu (Tangy TaroRoot Gravy)

Name: Chamadumpa Pulusu (Tangy TaroRoot Gravy)
Total time: 1200 s
Cuisine: Indian
Ingredients: 1/2 kg taroroot/chamadumpallu; 3 tbsps oil; 1 no onion Big; 1 no tomato; 3 nos green chillies; 2 nos tamarind (lemon sized balls); 1 tbspn jaggery; 1/2 tspn turmeric powder; 2 tspns chillipowder red; 1 tspn coriander powder; 1/2 tspn cumin powder; 1 handfull curry leaves; 1 bunch coriander leaves; to taste salt; 1 tspn mustard seeds; 1 tspn cumin seeds; 1 pinch hing

Divya Swapna B R @cook_7838056

Chamadumpa pulusu as we call it in telugu, is a tangy-sweet stew/gravy made using taro root aka arbi. I make this dish very frequently coz its one of the favorites of my hubby and kids. Also, I don't need to run around and beg my kids to eat when i make this. :D :D
So please do try it. Hope you'll definitely like it. :))

Divya Swapna B R @cook_7838056

Saved

Ingredients

20 mins

1/2 kgtaroroot/chamadumpallu
3 tbspsoil
1 noonion Big
1 notomato
3 nosgreen chillies
2 nostamarind (lemon sized balls)
1 tbspnjaggery
1/2 tspnturmeric powder
2 tspnschillipowder red
1 tspncoriander powder
1/2 tspncumin powder
1 handfullcurry leaves
1 bunchcoriander leaves
to tastesalt
1 tspnmustard seeds
1 tspncumin seeds
1 pinchhing

Saved

Steps

20 mins

1

Boil, peel and cut the taro root into dices.
2

Chop onions, tomato, greenchillies. Soak tamarind in required water.
3

Heat a Kadai add oil, mustard seeds and cumin seeds. Let it splutter, add hing.
4

Add onions and saute. Then, add greenchillies and curry leaves saute it for few minutes.
5

Add tomatoes and saute till mushy.
6

Pour tamarind juice and mix well.
7

Add all the powders, jaggery, salt and mix well.
8

Close the lid and let it boil for 5 minutes. Remove the lid and add the taro root pieces.
9

Let it Boil for another 5 - 10 minutes or the desired consistency.
10

Switch off the flame and garnish with coriander leaves.
11

Serve with rice.