Chamadumpa (Arbi) Pulusu | Tangy Taro Root Curry

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.