Tuesday, February 9, 2010

Chamadumpa pulusu / Tangy taro root sauce


Chamadumpalu / taro root -  1kg(2lbs)
Onions - 2big
Tamarind -2 big lemon size balls
Vellulli karam / red chilly powder - 11/2tsp
Curry powder/Turmeric -1/2tsp
Salt - 2tsp (divided)

For tempering:

Mustard seeds - 1tsp

Split black gram - 1tsp
Jeera - 1/2tsp
Whole red chilly - 1
Oil - 1tbs

  • Wash and cook taro root (i cooked in pressure cooker until 2 wistles) . Let them cool little bit , peel and chop them into 1" pieces .

  • In a microwave safe bowl take tamarind and some water (about  1 cup) and microwave it for 1 minute and let it cool .

  • Finely dice the onions .
  • Do the tempering - Heat skillet on medium flame and add oil to it . When oil is hot , add the tempering ingredients and let them fry .

  • Once the tempering is done , add the diced onions and 1tsp of salt and saute until onions turn transperant .

  • Now extract all the juice from tamarind and add it to sauted oinions and little more water if needed . Add red chilly powder , curry powder , 1stp of salt and mix it well and bring it to boil .

  • Now add the chopped taro root and let it cook for 10 minutes . 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)
  • Serve chamadumpala pulusu with rice and ghee.

Chamadumpala pulusu with rice

      - IF you don't like too many onions , add little of them .
      - Since tamarind is too tart , it takes lot of salt and chilly powder .
      - This taste best for next day .


  1. Bumped in here for the first time,must admit u have an awesome space here...
    Beautiful recipe with step by step instructions..
    Way to go..Keep rocking...

  2. Nice step by step pics of the process. The pulusu looks delicious. Following you!

  3. I love andhra food.Great recipes.Will follow you.
    Do drop by at http://anjuskitchentreasures.blogspot.com/

  4. Thanks to you that you took pics...i thought what is taro root? ahhh, it's arvi..tempting and yummy curry..

  5. Oh my ! I just lo9ve this..used to grab the entire bowl from my friend's tiffin, while I was in Hyderabad :D
    You have a neat space here

  6. I had this in my friends place ..loved it.. I am bookmarking it.

  7. Good one. I almost follow the same process.
    But, I prefer to shallow fry the cooked taro roots in little oil. Only till they turn golden brown but nothing crispy. That way they do not get mashed in the gravy and still hold the sauce.