Colocasia Root / Chama dumpa Pulusu.. Curry!

Colocasia root / Taro root / Arbi / Kesavuna Gedde / Chama Dumpa … this root vegetable is one of my favorites ..especially when the sweet / sour & spicy curry made in Andhra style … mmmm… Taro root is beneficial medicinally in many ways..and most of the times it is very under rated yet healthy root vegetable ! Not only the curry style you can cook as dry roast, mashed, fried like chips many more varieties..try as many as you can…Let's dive in to this recipe, for now…. :-)

Chamadumpa pulusu

Ingredients :

Colocasia root - 5 to 6 (depends on the size)

Tamarind juice - 2 table spoons

Turmeric powder - 1 tea spoon

Red chili powder - 2 table spoons

Sugar / Jaggery powder - 1 to 2 table spoons

Cumin seeds / Jeera - 2 tea spoons

Chopped onion - 1/2 cup

Chopped tomato - 1 cup

Curry Leaves - 4 to 5

Oil - 2 table spoons

Roasted peanuts - 1 table spoon

Methi / fenugreek seeds powder - 1/2 table spoon

Salt - As per the taste

Water - 1 to 2 cups (depends on the thickness of the gravy required)

Preparation :

- Dry roast the peanuts, 1 tea spoon of jeera & grind with the red chili powder and keep it aside.

Peanuts / Jeera / Red chilli powder - Mix

- Wash the colocasia thoroughly in the running water and make sure no mud or soil on the skin.

Colocasia root

- Boil the colocasia roots in water until they became softer ( use the fork to see if they are cooked enough ).

- Once the colocasia root is cooked, turn off the heat and let them cool down and transfer them into cold water and peel off the skin cut them in to round pieces and keep them aside.

Taro root

- Heat the oil in the pan and fry curry leaves, remaining jeera & chopped onion until onion turns slightly brownish.

Chamadumpa pulusu

- Add the choppe tomatoes and let them cook for some time.

Chamadumpa pulusu

- Once the seasoning is cooked enough, add the methi powder & turmeric powder and fry for 2 to 3 minutes.

Chamadumpa pulusu

- Add some water, so that gravy will not be dry, let the gravy cook for few minutes.

chamadumpa pulusu

- Add the ground peanut & chili powder mix to the gravy and mix well.

Chamadumpa pulusu

- Add the tamarind juice and remaining water to the curry and let the gravy be cooked under medium heat until slightly comes to boil.

Chamadumpa pulusu

- Once the gravy comes to boil slowly add the colocasia root or chamadumpa pieces to the gravy,

Chamadumpa pulusu

- Add some water, so that gravy won't be dried up and add the sugar / jaggery powder & salt to the gravy and cook under low to medium heat.

Chamadumpa pulusu

- Let it cook for some time without drying up the gravy, since the colocasia root is boiled it doesn't take much time to cook in the curry after adding the colocasia pieces to the gravy.

Once, done turn off the heat and let the curry come to the room temperature & Chamadmpa Pulusu curry is ready !!!

This is one of the important tips that I learnt from my mom any gravy / pulusu with tamarind & sugar / jaggery tastes better once they come to the room temperature rather having them hot !