Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chamadumpa pulusu (tangy taroroot gravy). It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Chamadumpa pulusu / Tangy taro root sauce. Ingredients If the sauce is too thick , add little water. Check for the final seasoning and take it off from the flame. (big skillet with boiling chamadumpala pulusu).
Chamadumpa Pulusu (Tangy TaroRoot Gravy) is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Chamadumpa Pulusu (Tangy TaroRoot Gravy) is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook chamadumpa pulusu (tangy taroroot gravy) using 17 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Chamadumpa Pulusu (Tangy TaroRoot Gravy):
- Make ready 1/2 kg taroroot/chamadumpallu
- Prepare 3 tbsps oil
- Get 1 no onion Big
- Take 1 no tomato
- Make ready 3 nos green chillies
- Get 2 nos tamarind (lemon sized balls)
- Take 1 tbspn jaggery
- Make ready 1/2 tspn turmeric powder
- Take 2 tspns chillipowder red
- Take 1 tspn coriander powder
- Prepare 1/2 tspn cumin powder
- Prepare 1 handfull curry leaves
- Take 1 bunch coriander leaves
- Get to taste salt
- Prepare 1 tspn mustard seeds
- Prepare 1 tspn cumin seeds
- Take 1 pinch hing
Usually, this root has starchy nature so instead of adding tamarind, I have used tomatoes. It is one of the healthy recipe abundantly filled with fibre, Vitamin E and also. Chamadumpala Pulusu is an easy South Indian recipe prepared with taro root or chamadumpalu that is cooked in a tangy tamarind sauce. This knobbly, not so great looking starchy tuber cooked in tangy tamarind gravy is one of my most favourite curries.
Instructions to make Chamadumpa Pulusu (Tangy TaroRoot Gravy):
- Boil, peel and cut the taro root into dices.
- Chop onions, tomato, greenchillies. Soak tamarind in required water.
- Heat a Kadai add oil, mustard seeds and cumin seeds. Let it splutter, add hing.
- Add onions and saute. Then, add greenchillies and curry leaves saute it for few minutes.
- Add tomatoes and saute till mushy.
- Pour tamarind juice and mix well.
- Add all the powders, jaggery, salt and mix well.
- Close the lid and let it boil for 5 minutes. Remove the lid and add the taro root pieces.
- Let it Boil for another 5 - 10 minutes or the desired consistency.
- Switch off the flame and garnish with coriander leaves.
- Serve with rice.
Puli - Taro Root Gravy - By VahChef @ VahRehVah.com Koramenu Fish Recipe Aratikaya Masala Pulusu Recipe - Raw Banana Stir Fry. Chamadumpa Vepudu Recipe - Andhra Style Colocasia Stir Fry. My Amma makes a lot of things with Amaranth leaves that are a power house of a lot of vitamins and minerals. My personal favorite is the Pulusu, a name given for anything that is like stew, but tangy.
So that is going to wrap it up with this special food chamadumpa pulusu (tangy taroroot gravy) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
