Chamadumpala Pulusu Recipe | Taro Root Curry | Arbi Gravy Recipe | Colocasia Curry
Chamadumpala Pulusu is an easy South Indian recipe prepared with arbi (taro root) or chamadumpalu that is cooked in a tangy tamarind sauce.
South Indian (Andhra)
boiled, peeled & cut into circular discs
Red chilli powder
A sprig of Curry leaves
3 to 4
cut into small cubes
Vatha Kuzhambu powder or Sambar powder
Small lemon sized Tamarind
soaked in water & pulp extracted
sugar or powdered jaggery
finely chopped Coriander
Marinate arbi pieces with ingredients under the section
& mix well.
Heat oil in a pan over medium heat. Add mustard seeds and fenugreek seeds.
Add onions, sgreen chillies, garlic, curry leaves and sauté for 2 minutes.
Add tomato pieces, a little salt & cook till the tomatoes become mushy.
Now add vatha kuzhambu powder or sambar powder and cook further for another 4 to 5 minutes.
Optionally you can blend half this fried mixture and add it to get a good consistency of the gravy.
To the onion tomato mixture, add Arbi pieces, mix and add the blended paste.
Add tamarind pulp along with 2 cups of water & some coriander.
Add sugar or jaggery and bring to a boil.
Cover with lid, simmer and cook for 10 to12 minutes till the gravy thickens slightly. Turn off the heat.
Garnish with coriander leaves and serve hot with steamed
1. Adjust spice and tang to your taste.
2. Substitute arbi with okra, drumstick or brinjal for a variation.