Chamadumpa Curry in Andhra Style How to Prepare

    Today one traditional and old and old curry Chamadumpa Pulusu (stew) means sauce or gravy dish, cooked with vegetables or lentils with tamarind sauce, jaggery and spices. My grand mom prepare this tasty and delicious recipe. This traditional dish is cooked almost everyday (in some homes it’s a must dish) in Andhra, which are frequently cooked during rainy and winter seasons as it’s much easy to prepare with the available vegetables or just with lentils. Usually stews are accompanied with plain dal (mudda pappu, in Telugu), dry or semi dry curry (which is reffered as vepudu in telugu)along with generous servings of ghee (clarified butter), it is hearty and filling. But we prepare this recipe some type as we like for fry, or gravy, or shallow fry or eat evening snack time also... Almost we prepare this item is for currys... Chama dumpa (in Telugu) , Arbi (in Hindi) is more
commonly known as Colocasia (scientific name), also referred as Taro root. Taro root is a tropical plant grown primarily as a vegetable food for its edible corm, and secondarily as a leaf vegetable (wiki). Both the leaves and roots are used a lot in Indian cooking. Famous dish made out of taro leaves in Northern part of India is Patra. In Southern part of India the edible corm (root) is cooked (similar way other root vegetables are cooked, like potatoes with skin on) and then shallow fried and spiced up with chilli powder and salt. Taro root is little sticky and slippery after cooked, which is really suitable for gravy curries and stews. We eat this curry with rice.. In south side we specialy eat rice only... We eat hot rice add some ghee and then add some mango pickle or tomato pickle we eat regularly... In Andhra we take much ghee, we prefer to growing children, month baby to give very much..... K then lets See the Chamadumpa Pulusu (Gravy) how to prepare here the process.....

Ingredients :-    

• Taro root (Chamadumpa) 250 grams
• Tamarind puree 100 grams
• Jaggery 100 grams
• Green chilies 4
• Red chili powder 2 1/2 tbsp
• Turmeric powder 1/2 tsp
• Cumin seeds powder 1 tsp
• Coriander powder 1 tsp
• Sesame seeds powder 1 tbsp
• Peanut seeds powder 1 tbsp
• Dry coconut powder 4 tbsp
• Salt to taste
• Oil 8 tbsp
• Curry leaves
• Coriander leaves

Preparation :-

1. First take vessel add taro roots and wash it for. Next add some water and then boil it for 15 minutes. 
2. When the taro is cooked soft, and then move it to cold water and then put it for 5 minutes. When it cool and then remove the skin and then cut it small pieces and put it a side.
3. Next take a wok, add oil to heat, and then add curry leaves to fry and then add tamarind puree and then mix it well and boil it for 5 minutes.
4. Next add chopped green chilies, chopped taro roots, salt, turmeric powder, cumin seed powder jaggery, red chili powder, coriander powder, 1 glass of water and mix it.
5. Boil it in medium flame, cook it for 10 to 15 minutes, put the lid for the fragrance will be have.
6. When the gravy is thick and then add sesame powder, peanut powder and mix it well. And boil it for 5 minutes.
7. Next add dried coconut powder and then mix it well for, again boil it for 2 minutes and then move it to a bowl and then add some coriander and then serve it......  

And now the dish is ready... Tasty its very old curry.. So try this recipe in your home and then taste the recipe..... Enjoy the new taste... It some sour and sweet recipe try this with rice, and also eat with chappati... As u like.......