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Wednesday, March 23, 2016

Chamagadda pulusu

1/4 kg chamadumpalu/taro root/arbi, wash, peel and quarter each root
1 onion, finely chopped
2 tomatoes, finely chopped
2-3 green chillis, slit lengthwise
1 tsp red chilli pwd (adjust)
1 tsp coriander pwd
1/4 tsp turmeric pwd
small lemon sized tamarind, extract pulp
salt to taste
coriander leaves for garnish
1 1/2 tbsps oil
For poppu/tempering/tadka:
1/2 tsp mustard seeds
big pinch methi seeds/menthulu/fenugreek seeds
few curry leaves
  1. Cut the boiled chamagadda into medium  size.
  2. Heat oil in a pan. Add mustard seeds and let them pop, add methi seeds fry them and take care not to burn them.
  3. Add the chopped onions and green chillis and saute for a minute. Add the taro root pieces and salt and combine. Cook for 10-12 mts or till the onions and taro root are lightly browned
  4. Add chilli pwd, coriander pwd,salt and turmeric pwd and combine well. Add the chopped tomatoes and cook further for another 4-5 mts.
  5. Add tamarind pulp along with approx three cups of water. Bring to a boil and reduce flame and cover with lid. Let it cook for 8-10 mts till the gravy thickens slightly. Remember, ‘pulusu’ is a gravy dish and should be of a slightly watery consistency.
  6. Once cooked, garnish with coriander leaves and serve hot with steamed rice.

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