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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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Side Dish
Cuisine: South Indian (Andhra)
Servings: 5 to 6
Author: Padma


  • 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


  • 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.


1. Adjust spice and tang to your taste.
2. Substitute arbi with okra, drumstick or brinjal for a variation.