Chamadumpa pulusu recipe | Taro stew recipe Chamadumpa pulusu – is an south indian stew recipe. It is regularly made in the homes of South indian states mostly in Andhra pradesh. Taro stew is good with rice. Today, we will see how to make chamadumpa pulusu/chamagadda... Chamadumpa Pulusu (stew) means sauce or gravy dish, cooked with vegetables or lentils with tamarind sauce, jaggery and spices. This traditional dish is cooked almost everyday (in some homes it’s a must dish), 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. 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. Lets see the process to make the curry........
Ingredients :-
- Chamadumpa (Taro root) 250 grams
- Onions 3
- Tomatoes 3
- Tamarind 50 grams (big lemon size)
- Oil 8 tbsp
- Oil for deep fry
- Mustard seeds 1 tsp
- Fenugreek seeds 1/4 tsp
- Jaggery 10 grams
- Red chili powder 3 tbsp
- Turmeric powder 1/4 tsp
- Salt to taste
- Curry leafs
- First take a cooking bowl add water, cleaned chamadumpa (taro root) and then cook it for 15 minutes.... When chamadumpa is cooked it will be soft and then move it to a side for cool...........
- When chamadumpa is cooled then peel it the skin and then cut it medium pieces... And also chopped onions and tomatoes also........
- Now take a wok add oil to heat, when oil is heat and then add chopped chamadumpa pieces and then fry it for lite golden color... When it came golden color then move it to a bowl.....
- Now take a cooking bowl add oil to heat, when oil is heated then add mustard seeds, fenugreek seeds, curry leafs to fry.....
- And then add chopped onions, tomatoes, salt, turmeric powder and then mix it well... Cook it for 5 minutes in low flame......
- Then add red chili powder, fried chamadumpa pieces and then mix it well....... And then close it with lid and cook it for 2 minutes in low flame......
- After 2 minutes open lid and then add jaggery piece and then mix it well..... Again close it wit lid and cook it for.....
- Oil oozes out, then add socked tamarind water (tamarind juice) and then mix it well... Boil it in low flame for thick Constance.......
- When the curry is boiled it will be thick and oil will be oozes out... When oil is oozes out the curry is ready to serve........
Now the tasty and spicy "Chamadumpa Pulusu" is ready to eat..... You can serve it with rice, roti..... But this curry is good to eat with rice only... The curry is completed then you serve this recipe after 1 hour it will be so good........ So friends try this classic dish in your home and then send to me a small feed back to me guys...... :) yours Neha Sathish............
