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Chamadumpa (Arbi) Pulusu | Tangy Taro Root Curry – Windhu Kitchen

Chamadumpa (Arbi) Pulusu | Tangy Taro Root Curry

  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m
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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

  • Fat

  • Protein

  • Serving Size

    1 Cup
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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.


  • 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
  • Coriander Leaves


Step 1

Pressure cook 250 grams arbi up to 2 whistles.

Step 2

Once pressure releases take the lid out. Peel the skin and cut it into pieces.

Step 3

Heat 3 tablespoons of oil and fry the arbi. Fry until light golden brown. Keep it aside.

Step 4

In the same oil add 1 teaspoon jeera and 1 chopped onion. Sauté onion until translucent.

Step 5

Add 1/2 teaspoon turmeric powder, few curry leaves, 1 teaspoon ginger garlic paste, 1 chopped tomato, and cook until tomatoes are soft.

Step 6

Add salt as per taste, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 2 pinches jeera methi powder, and mix well.

Step 7

Add 1 1/2 cup tamarind juice, a piece of jaggery, fried arbi, and cook on low flame for 15 minutes with lid closed.

Step 8

Once the gravy is thick turn off the stove and adds chopped coriander leaves.

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