Wednesday, May 19, 2010

Chamagadda pulusu / Taro Root or Colocasia in tangy tamarind gravy



I have posted before a fry or saute using Taro root / colocasia /  chamagadda or chamadumpa. I personally like this veggie on both pulusu or a fry. Pulusu is a tangy tamarind gravy which goes well when eaten with chapathi or also with rice. As a kid the pulusu dish was my favorite.
The one which we find in India are kind of hard, so its better when you boil them before cooking the dish. But the ones we find here can be easily cooked in the pan itself, no need to boil them before. But if you like yours to be soft then go ahead and give them a boil in the microwave before peeling them. Otherwise just wash them and peel them. Once they are cooked, they are kind of sticky because of the starch content in them. This is enough to make the gravy thick, no need to add any other thickening agent. Just add some water to make it to your required consistency, because it will become thick.
It takes about 20-30 min to make this dish. Serve it up with chapathi / roti or rice with a drop of ghee.


 Ingredients:

8-10 chamagaddas or taro root, washed peeled, cooked (boiled) or uncooked
1 large onion cut into somewhat big pieces (not too big, not too small)
1 large tomato, chopped
4-5 green chillies slit lengthwise
1 lemon sized ball of tamrind, extract pulp and keep aside
1/4 tsp sugar or jaggery
1/4 tsp turmeric powder
1/2 tsp chilli powder
1-2 tbsp oil
water as needed
salt to taste
Garnish with coriander leaves

For Talimpu / Tempering:

1/4 tsp mustard seeds
1/4 tsp jeera
1/4 urad daal
2-3 red chillies
5-6 curry leaves

Method:

(If you are going to use boiled ones, boil them after washing them. Peel after they are cooled.)
Wash the taro root, peel and chop them to about 1/2 inch rounds. In a pot, heat the oil, add urad daal, mustard seeds and jeera and wait for them to splutter.
Then add the red chillies and curry leaves. Add the onions and green chillies and cook the a little. Then add  taro root pieces, tomato, salt, tumeric powder and chilli powder.
Cook until chamadumpa is cooked but not falling apart.
Now add the tamarind pulp and stir. Add enough water and let cook covered, until everything comes together.
There should be still gravy in it when cooked. It will become thick very fast, so add water if required. Add sugar and cook for another couple of minutes and garnish with coriander leaves.
Serve with roti or chapathi or with rice. Enjoy!!!

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