Taro Root Pulusu
Chamagadda 1/2 kg
tamarind Pulp 1/4 cup
Peanut Powder 2 tsps
Sesame Seeds powder 2 tsps
coriander Powder 1/2 tsp
Fenugreek & cumin seeds powder 1 pinch
Red chilly powder 1 tsp
Onion medium (chopped)
Green Chilies 4 (slit)
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Curry Leaves 5
Turmeric Powder 1/4 tsp
Ginger Garlic paste
Dry Red Chilies broken 3
Salt as per taste
Oil 1 tbsp
Boil chamagadda for 10 mins, make them cool and
peel skin (do not over cook).
Wash & soak tamarind pulp, squeeze juice from it
with 2 cups of water.
Heat oil in a deep vessel, add dry red chilly (broken),
mustard seeds, cumin seeds,fry for a min, add chopped
onion,green chilly ginger garlic paste, curry leaves
and turmeric powder, stir for few seconds.
Now add chamagadda to it, fry for 4- 5 mins then add
tamarind juice, stir it well, now add coriander powder,
sesame powder, peanut powder, red chilly powder, fenugreek
& cumin seeds powder, salt and stir it well.
Now cook it for 10 - 15 mins on low flame.
Turn off the flame , it is done now.
Serve it with rice.
It takes approx 20-30 mins to cook.
Makes around 4-5 servings.
Do not boil chamagadda, peel its skin and add raw
chamagadda to seasoning, and follow the same procedure,
then pressure cook it for 2 whistles.