Chamagadda Pulusu (Colocasia / Arbi / Taro Root Curry - Andhra / Telangana Cuisine)

 

          Chamagadda Pulusu is an authentic and a very popular Andhra / Telangana recipe of Colocasia / Taro Root cooked in a spicy and tangy gravy. This classic regional dish is worth a try and it makes for a perfect side dish. You can adjust the chilies and the tamarind according to your preference. A little bit of jaggery is sometimes added to balance the taste. However, I skipped it.

          This dish is simply divine and so comforting. It is a very simple recipe, but tastes yummy and goes well with rice and some ghee drizzled on the top for a nice comfort meal. So check out the step by step pictorial recipe to prepare this regional delicacy.

• 500 gms. Colocasia / Arbi
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 1 tsp. urad dal
• 1 tbsp. chana dal
• 1 onion, chopped
• 3-4 garlic cloves, sliced
• 2-3 green chilies, slit
• 1 sprig curry leaves
• 1 tomato, chopped
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. tamarind paste mixed with 1/2 cup water
• 1 tbsp. coriander leaves, chopped

          Pressure cook the arbi in enough water for 2 whistles. When it is cool enough to handle, peel and cut into cubes. Keep aside. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds, fenugreek seeds, urad dal and chana dal. Sauté till it stops spluttering.

         Now add the onion, garlic, green chilies and curry leaves. Sauté till light brown. 

         Add the chopped tomato and all the dry spices (except salt). Mix well and stir fry for a minute.

         Then add the tamarind water, followed by the boiled arvi and salt. Combine everything well. 

          Add 1 cup water and simmer on a low flame for 4-5 minutes or till the gravy thickens. 

          Garnish with chopped coriander leaves and serve with steamed rice with a drizzle of some ghee.

Pressure cook the Colocasia in enough water for 2 whistles. When it is cool enough to handle, peel & cut into cubes. Keep aside. 

Heat oil in a pan & temper with mustard seeds, cumin seeds, fenugreek seeds, urad dal and chana dal. Sauté till it stops spluttering.

Now add the onion, garlic, green chilies & curry leaves. Sauté till light brown. 

Add the chopped tomato & all the dry spices (except salt). Mix well & stir fry for a minute.

                 Then add the tamarind water, 

              followed by the boiled arbi and salt. Combine everything well. 

Add 1 cup water & simmer on a low flame for 4-5 minutes or till the gravy thickens. 

                    Garnish with chopped coriander leaves.

                 Serve with steamed rice with a drizzle of some ghee.

Chamagadda Vepudu (Colocasia / Taro Root / Arbi Fry - Andhra / Telangana style)

 

              This is an amazing side dish where Colocasia is sautéed with few dry spices in an Andhra / Telangana style. I have added idli podi, roasted coriander powder and red chili powder to the boiled & chopped Colocasia. This is then sautéed with a tempering for a spicy stir fry dish. This way, you can get rid of the sliminess. So it is a must try regional delicacy that can be served as a side dish with either curd-rice, sambar-rice or with any Indian flat bread. So check out the step by step pictorial recipe to prepare this yummy dish. 

• 12-14 arbi (Colocasia)
• 3-4 tbsp. oil
• 1/2 tsp. mustard seeds
• 1-2 sprig curry leaves
• 1 tsp. salt or to taste
• 1 tsp. roasted coriander powder
• 1 tsp. Kashmiri red chili powder
• 1 tbsp. idli podi 
• 1/2 tsp. turmeric powder
• 1/4 tsp. asafoetida
• juice of half lime
• 1-2 tbsp. coriander leaves, chopped

         Pressure cook the Colocasia in sufficient water for 1-2 whistles. When cool, drain and peel the skin off. Chop them and keep aside. 

         Heat 2 tbsp. oil in a pan and sauté the Colocasia with a sprinkle of some salt till light golden on both sides. Transfer to a plate. 

          Sprinkle salt, coriander powder, red chili powder and idli podi over the fried Colocasia and mix well so that it is well coated with all the spices.

           Heat remaining oil and temper with mustard seeds. After it stops spluttering, add the turmeric powder and asafoetida. Sauté for a few seconds. 

           Add the sautéed Colocasia and curry leaves. Sauté on a low flame for 1-2 minutes. When done, add lime juice and coriander leaves. 

           Serve as a side dish with either curd rice, sambar rice or any Indian flat bread.

               Pressure cook the Colocasia in sufficient water for 1-2 whistles. 

             When cool, drain & peel the skin off. Chop them & keep aside. 

Heat 2 tbsp. oil & sauté the Colocasia with a sprinkle of some salt till light golden on both sides. 

                          Transfer to a plate. 

Sprinkle salt, coriander powder, red chili powder & idli podi over the fried Colocasia & mix well.

Heat remaining oil & temper with mustard seeds. After it stops spluttering, add turmeric powder & asafoetida. Sauté for a few seconds. 

    Add the sautéed Colocasia & curry leaves. Sauté for 1-2 minutes.

                        When done, add lime juice  coriander leaves. 

  

Serve as a side dish with curd rice, sambar rice or any Indian flat bread.