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Chamadhumpala Pulusu (చామదుంపల పులుసు, ஆர்பி புலுஸு, अरब की ग्रेवी)

Chamadhumpala Pulusu (చామదుంపల పులుసు, ஆர்பி புலுஸு, अरब की ग्रेवी ) Arbi  is also called Taro Root.  The good thing is that they stay longer than any other roots and come as a great rescue.It is prepared in gravy as well as fry form and both taste different .

Regional Dish: Andhra Pradesh; Tamilnadu; Some of South India Places.

Cuisine Style: Andhra| Pradesh |  Cooking Time 20min| Take with rice| Type Curry | Shelf Life : 1 day | Quantity : 4 Servings.

Appx. Nutritional Values: calculated for 1 serving ( 2/3 cup)

Calories ( 80Kcals) , Carbohydrates ( 20g) , Protein (1g) , Fat (0g)

Ingredients :

  • Chamadhumpalu/taro root/arbi   1/4 kg (Wash, peel and quarter each root)
  • 1 onion  finely chopped
  • 2 tomatoes finely chopped
  • Slit lengthwise  2 to 3 green chillis
  • Curry leaves  10  to 12
  • Red chilli pwd (adjust)  1 tsp
  • Coriander pwd  1 tsp
  • Turmeric pwd  1/4 tsp
  • Grated jaggery or sugar  1 tsp
  • Small lemon sized tamarind  extract pulp
  • Salt to taste
  • Coriander leaves for garnish (optional)
  • Oil  1 1/2 tbsps

For poppu/tempering/tadka:

  • Mustard seeds  1/2 tsp
  • Fenugreek seeds 1/2 tsp
  • Red chillies  2 broken
  • Few curry leaves

Method:

  1. Heat oil in a pan. Add mustard seeds and let them pop, add fenugreek seeds, red chillies 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.
    Add chilli pwd, coriander pwd and turmeric pwd and combine well. Add the chopped tomatoes and cook further for another 4-5 mts.
  3. 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.
  4. Once cooked, garnish with coriander leaves and serve hot with steamed rice.

Other Variants / Cuisine Style: 1. Chamadhumpala fry; 2. Arbi and tomato curry.

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