Chamadumpa (Arbi) Pulusu / Tangy Taro Root Curry
Updated: Oct 1, 2020
Chamadumpala Pulusu is an easy South Indian recipe prepared with taro root or chamadumpalu that is cooked in a tangy tamarind sauce. Goes well with white rice or chapati.
Cuisine: Indian Course: Main Serves: 4
Prep Time: 10 Min Cook Time: 20 Min Total Time: 30 min .
Nutritional Info: Serving Size: 1 Cup
Calories: 180. Carbs: 24g. Fat: 8g. Protein: 3g
1/4 Kg Arbi
3 Tablespoon Oil
1 Teaspoon Jeera
1 Chopped Onion
1/2 Teaspoon Turmeric
Few Curry Leaves
1 Teaspoon Ginger Garlic Paste
1 Chopped Tomatoes
Salt as per your taste
1 Tablespoon Red Chili Powder
1 Teaspoon Coriander Powder
2 Pinches Methi Jeera Powder
1 1/2 Cup Tamarind Juice
Small Piece Jaggery
Pressure cook 250 grams arbi up to 2 whistles.
Once pressure releases take the lid out. Peel the skin and cut into pieces.
Heat 3 tablespoons of oil and fry the arbi. Fry until light golden brown. Keep it aside.
In the same oil add 1 teaspoon jeera and 1 chopped onion. Sauté onion until translucent.
Add 1/2 teaspoon turmeric powder, few curry leaves, 1 teaspoon ginger garlic paste, 1 chopped tomatoes, and cook until tomatoes are soft.
Add salt as per taste, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 2 pinches jeera methi powder, and mix well.
Add 1 1/2 cup tamarind juice, a piece of jaggery, fried arbi, and cook on low flame for 15 minutes with lid closed.
Once the gravy is thick turn off the stove and add chopped coriander leaves.
Watch the Video for Procedure: