Easy Chamadumpala Pulusu Recipe, Simple Arbi Gravy Recipe
Chamadumpala Pulusu Recipe | Arbi Gravy recipe is one of the famous Andhra Recipes. Usually, this recipe is made using tamarind and jaggery almost similar to fish pulusu recipe but our version doesn’t need any of them as we have substituted tamarind with tomatoes.
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 has fewer levels of saturated fat so it can be digested easily. As it is a root vegetable we can even make chips out of it.
Chamadumpala Pulusu or colocasia or taro root stew is a traditional dish of Andhra Pradesh; it brings together the earthy flavors of taro roots with the tangy richness of tamarind, making it a thick flavored stew that is deep rooted in the culinary traditions of Andhra Pradesh and displays a balance of spices, sourness, and a little sweetness characteristic of Andhra-style pulusu.
Usually, it is enjoyed with hot steamed rice, and therefore, it stands as a comfort food where the palate’s needs are met, besides providing immense health benefits. In this essay, we take a look into the ingredients, preparation methods, cultural significance, and health benefits of this beloved Andhra dish.
The main ingredient constituting the dish of Chamadumpala Pulusu is a root known by the name chamadumpa, which is the scientific term for taro root. The root in this preparation is slightly starched, earthy flavoured stews. It provides tanginess to the whole preparation due to the sourish flavour of tamarind; however, there seems a subtle sweetness which derives through jaggery.
In addition, green chilies, red chili powder, and turmeric are added for the balance of hotness and color, whereas fresh curry leaves are used for their exclusive fragrance and flavor. Spice components in the stew will be a combination of ground mustard seeds, cumin seeds, fenugreek seeds, and asafoetida (hing), which gives a taste that is savory and full of aromas. Often chopped onions and tomatoes would add a depth to this dish. Fresh coriander would be used on top of the dish like garnish.
Chamadumpala pulusu is one of the special delights in traditional Andhra recipes. Pulusu was a staple even as a main course in many Andhra homes. The tangy, earthy flavor of pulusu is reflective of the robust taste that Andhras have always enjoyed, including the unique sour-spicy flavor combination. Pulusu dishes are prepared, as a rule, during festive functions and family gatherings, emphasizing warmth and hospitality.
Taro root is used a lot in South Indian recipes because it is believed to have cooling properties, suitable for the region’s climatic condition. This application of taro root in the chamadumpala pulusu preparation indicates Andhra cuisine and cooking styles, making available locally-grown vegetables transform into culinary delights, rich in both taste and nutritional values.
This traditional accompaniment to serve the Pulusu is steamed rice. This would ensure that the stew itself constituted a complete meal since the rice would absorb all the acidic taste of the stew. A few drops of ghee on top could add to the flavor and richness as well. To make it more like a filling meal, this could be served with curries of the Andhra type, papad, and pickles, offering an ideal contrast of flavors and texture. It is sometimes served with rotis or phulkas when it is part of a more general South Indian meal.
Easy Chamadumpala Pulusu Recipe, Simple Arbi Gravy Recipe
Chamadumpala Pulusu Recipe | Arbi or Taro Root Gravy recipe is one of the famous Andhra Recipes.
Ingredients
- Chamagadda/ Arbi/ Taro Root – 250 gms.
- Oil – 2 tbsp.
- Mustard seeds – ½ tbsp.
- Cumin seeds/ jeera – ½ tbsp.
- Onions – ½ bowl 2 large size, finely sliced
- Green chilies – 4 no. diagonally sliced
- Ginger garlic paste – 1 tbsp.
- Curry leaves – 2 tbsp.
- Turmeric powder – ½ tbsp.
- Salt – ½ tbsp.
- Tomato – 1 cup
- Red chili powder – ¾ tbsp.
- Garam masala powder – ¼ tbsp.
- Coriander leaves – 1 tbsp.
- Water – Required quantity
Instructions
- Boil Chamagadda till they turn soft by adding required quantity of water.
- Remove boil water and add cold water so that we can remove the skin easily.
- In a kadai, heat 2 tbsp oil and add cumin seeds and mustard seeds.
- When mustard seeds start spluttering add onions and green chilies.
- Cook for a while till onions turn golden brown.
- Add ginger garlic paste and sauté for a while, add curry leaves.
- Now add boiled taro root, turmeric powder and salt. Mix well.
- Add tomatoes and cook till they turn soft.
- Sprinkle red chili powder and add required quantity of water and mix well.
- Cover with a lid and cook for a while till you get a thick gravy.
- To enhance the flavor add little garam masala powder and coriander leaves, mix.
Serve Chamadumpala Pulusu hot, it tastes great with plain rice.
Recipe Video
How to Make Chamadumpala Pulusu Recipe:
- Add Chamagadda/ Arbi/ Taro Root in a vessel and pour water till they dip.
- Boil till they turn soft and remove hot water.
- Pour cold water so that the skin can be removed easily.
- Heat oil in a kadai, add mustard seeds, cumin seeds and Onions.
- Add green chilies and sauté till onions turn golden brown color.
- Put 1 tbsp. Ginger garlic paste and sauté till its rawness is cooked.
- Add curry leaves, mix well and add boiled Chamagadda.
- Sprinkle turmeric powder and salt, mix well.
- Add sliced tomatoes and mix well.
- Sprinkle red chili powder and add the required water (around 200 ml water).
- Cover with a lid and cook for 2-5 minutes so that you get a thick gravy.
- Sprinkle garam masala powder and coriander leaves. Cook for a minute or two with the lid covered. Serve Chamadumpala Pulusu recipe with steamed rice.
Watch the Chamadumpala Pulusu Recipe Video on YouTube.
