Chamadumpa (Arbi) Pulusu | Tangy Taro Root Curry2021-02-18
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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This information is per serving.
Serving Size1 Cup
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
Pressure cook 250 grams arbi up to 2 whistles.
Once pressure releases take the lid out. Peel the skin and cut it 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 tomato, 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 adds chopped coriander leaves.