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.
Servings: 5 to 6
Ingredients
- 250 grams Arbi boiled, peeled & cut into circular discs
- To marinate:
- 1 teaspoons Red chilli powder
- ½ teaspoon Turmeric powder
- Salt
- Other Ingredients:
- 2 Tablespoons oil
- 1 teaspoon Mustard seeds
- ½ teaspoon Fenugreek seeds
- A sprig of Curry leaves
- 1 Large Onion finely chopped
- 3 to 4 Green chillies slit lengthwise
- 10 Garlic pods peeled
- 1 Tomato cut into small cubes
- 2 teaspoons Vatha Kuzhambu powder or Sambar powder
- Small lemon sized Tamarind soaked in water & pulp extracted
- 1 teaspoon sugar or powdered jaggery
- ½ Cup finely chopped Coriander divided
Instructions
- Marinate arbi pieces with ingredients under the section "To marinate" & 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 rice.
Notes
1. Adjust spice and tang to your taste.
2. Substitute arbi with okra, drumstick or brinjal for a variation.