Chamagadda Pulusu (Colocasia / Arbi / Taro Root Curry - Andhra / Telangana cuisine)

Name: Chamagadda Pulusu (Colocasia / Arbi / Taro Root Curry - Andhra / Telangana cuisine)
Total time: 1800 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 500 gms. Arbi; 2-3 tbsp. oil; 1/2 tsp. mustard seeds; 1/2 tsp. cumin seeds; 1/4 tsp. fenugreek seeds; 1 tsp. urad dal; 1 tbsp. chana dal; 1 onion, chopped; 3-4 garlic cloves, sliced; 2-3 green chilies, slit; 1 sprig curry leaves; 1 tomato, chopped; 1 tsp. salt or to taste; 1/2 tsp. turmeric powder; 1 tbsp. red chili powder; 1 tsp. roasted coriander powder; 1 tsp. roasted cumin powder; 1 tsp. tamarind paste mixed with 1/2 cup water; 1 tbsp. coriander leaves, chopped; 1 tsp. ghee (opt)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - Chamagadda Pulusu is an authentic and a very popular Andhra / Telangana recipe of Taro Root cooked in a spicy and tangy gravy. This classic regional dish is worth a try and it makes for a perfect side dish. You can adjust the chilies and the tamarind according to your preference. A little bit of jaggery is sometimes added to balance the taste. However, I skipped it. This dish is simply divine and so comforting. It is a very simple recipe, but tastes yummy and goes well with rice and some ghee drizzled on the top for a nice comfort meal.

Bethica Das @kitchen_flavours

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Ingredients

25-30 minutes

2-3 servings

500 gms.Arbi
2-3 tbsp.oil
1/2 tsp.mustard seeds
1/2 tsp.cumin seeds
1/4 tsp.fenugreek seeds
1 tsp.urad dal
1 tbsp.chana dal
1onion, chopped
3-4garlic cloves, sliced
2-3green chilies, slit
1 sprigcurry leaves
1tomato, chopped
1 tsp.salt or to taste
1/2 tsp.turmeric powder
1 tbsp.red chili powder
1 tsp.roasted coriander powder
1 tsp.roasted cumin powder
1 tsp.tamarind paste mixed with 1/2 cup water
1 tbsp.coriander leaves, chopped
1 tsp.ghee (opt)

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Steps

25-30 minutes

1

Pressure cook the arbi in enough water for 2 whistles. When it is cool enough to handle, peel and cut into cubes. Keep aside.
2

Heat oil in a pan & temper with mustard seeds, cumin seeds, fenugreek seeds, urad dal and chana dal. Sauté till it stops spluttering.
3

Now add the onion, garlic, green chilies & curry leaves. Sauté till light brown.
4

Add the chopped tomato & all the dry spices (except salt). Mix well & stir fry for a minute.
5

Then add the tamarind water,
6

Followed by the boiled arbi and salt. Combine everything well.
7

Add 1 cup water & simmer on a low flame for 4-5 minutes or till the gravy thickens.
8

Garnish with chopped coriander leaves.
9

Serve with steamed rice with a drizzle of some ghee if you wish.