Chamadumpa/Arbi Pulusu

Ingrediants :

chamadumpalu/taro root/arbi, wash, peel and quarter each root(put in cooker till 2 whistles)

 onion, finely chopped

 tomatoes, finely chopped

2-3 green chillis, slit lengthwise

10-12 curry leaves

1 tsp red chilli pwd (adjust)

1/4 tsp turmeric pwd

1 tsp grated jaggery or sugar

small lemon sized tamarind, extract pulp

salt to taste

coriander leaves for garnish (optional)

1 1/2 tbsps oil

For tempering:

1/2 tsp mustard seeds

big pinch methi seeds/menthulu/fenugreek seeds

few curry leaves

1. Heat oil in a pan. Add mustard seeds and let them pop, add methi and curry leaves toss for a half a minute till the flavors come out and take care not to burn them.

 2.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.

 3.Add chilli pwd and turmeric pwd and combine well. Add the chopped tomatoes and cook further for another 4-5 mts.

 4.Add the grated jaggery and 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.

5.Once cooked, garnish with coriander leaves and serve hot with steamed rice.