Chamadumpa Pulusu – Arbi Sabji

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As I used to be getting this submit up, I used to be shocked to seek out that this knobbly, not-so-good-looking tuber aka taro root (colocasia/arbi/chamadumpa) is talked about for the primary time in my weblog. Higher late than by no means. 🙂 At house, we get pleasure from taro root cooked in a tangy tamarind sauce aka pulusu. I additionally get pleasure from this starchy tuber within the type of a stir fry or chips seasoned with chilli powder and salt.

Chamadumpala Pulusu Recipe

Preparation: 30 mts

Serves 4-5 individuals

Delicacies: Andhra

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Substances:

1/4 kg chamadumpalu/taro root/arbi, wash, peel and quarter every root

1 onion, finely chopped

2 tomatoes, finely chopped

2-3 inexperienced chillis, slit lengthwise

10-12 curry leaves

1 tsp pink chilli pwd (regulate)

1 tsp coriander pwd

1/4 tsp turmeric pwd

1 tsp grated jaggery or sugar

small lemon sized tamarind, extract pulp

salt to style

coriander leaves for garnish (optionally available)

1 1/2 tbsps oil

For poppu/tempering/tadka:

1/2 tsp mustard seeds

huge pinch methi seeds/menthulu/fenugreek seeds

few curry leaves

1 Warmth oil in a pan. Add mustard seeds and allow them to pop, add methi and curry leaves toss for a half a minute until the flavors come out and take care to not burn them.
2 Add the chopped onions and inexperienced chillis and saute for a minute. Add the taro root items and salt and mix. Cook dinner for 10-12 mts or until the onions and taro root are flippantly browned.
3 Add chilli pwd, coriander pwd and turmeric pwd and mix effectively. Add the chopped tomatoes and cook dinner additional for one more 4-5 mts.
4 Add the grated jaggery and tamarind pulp together with approx three cups of water. Carry to a boil and cut back flame and canopy with lid. Let it cook dinner for 8-10 mts until the gravy thickens barely. Keep in mind, ‘pulusu’ is a gravy dish and ought to be of a barely watery consistency.
5 As soon as cooked, garnish with coriander leaves and serve sizzling with steamed rice.



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