Chamagadda Pulusu Andhra Style Recipe
Chamagadda Pulusu Andhra Style Recipe is made with tamarind pulp and taro root/ arbi (Hindi) making it starchy, mildly spicy and tangy in taste. Learn how to make delicious Chamagadda Pulusu recipes with our step by step image instructions along with tips and a video.
Most of the time, pulusu recipes are made with tamarind pulp and occasionally we make them with tomato puree. When we find the word ‘pulusu’ attached to any Andhra Recipes they taste tangy and best suited with steamed rice.
Unlike other vegetable stew recipes, this recipe does not require dal to be mixed, when this root is cooked it turns starchy making its thick consistency. It is rich in dietary fiber and has a good amount of carbohydrates.
Andhra people love to make this recipe during rainy and winter seasons as it can be digested quickly and feel light on the stomach. Apart from digestion benefits, eating it regularly might even reduce our weight.
Tips to make perfect Chamagadda Pulusu Andhra Style Recipe:
- It becomes easy to remove skin if we cook taro root separately.
- Adjust spiciness as per your taste as we add both green chilies and red chili powder.
- I have added little water to tamarind while taking pulp, if you like to make a liquid form of pulusu then we can add a little more water.
You may also like to check other recipes:
Gongura Pulusu and
Chamagadda Pulusu Andhra Style Recipe
Chamagadda Pulusu Andhra Style Recipe is made with tamarind pulp and taro root/ arbi (Hindi) making it starchy, mildly spicy and tangy in taste.
Ingredients
- Chamagadda – ½ kg
- Mustard seeds – ½ tbsp.
- Fenugreek seeds – ¼ tbsp.
- Cumin seeds/ jeera – ½ tbsp.
- Onions – 1 cup
- Green chilies – 2 No.
- Curry leaves – 2 tbsp.
- Tomatoes – 1 cup
- Tamarind – fist full
- Turmeric powder – ¼ tbsp.
- Salt – 1 ¼ tbsp.
- Red chili powder – 1 tbsp.
- Coriander powder – 1 ½ tbsp.
- Ginger garlic paste – 1 tbsp.
- Curry leaves – 1 tbsp.
- Coriander leaves – 2 tbsp.
Instructions
- Heat oil in a pan, add mustard seeds, cumin seeds and fenugreek seeds fry for a while.
- Add onions, curry leaves, green chilies and tomatoes. Mix and cook for 2-5 minutes with lid covered till onions and tomatoes are cooked.
- In a bowl, add 1 cup of water and put tamarind, keep aside and let it soak for a while.
- Open the lid and ginger garlic paste, sprinkle coriander powder, turmeric powder, red chili powder and salt.
- Extract tamarind pulp and put its concentration along with the required water and bring it to a boil.
- Pressure cook chamagadda by adding little water and salt to it. Remove its skin while it’s warm.
- Cut them into medium-sized pieces and add them to pulusu, close the lid and cook for 5 minutes.
- At the end garnish Chamagadda Pulusu Andhra Style Recipe with curry leaves and coriander leaves. Serve hot.
Recipe Video
How to make Chamagadda Pulusu Andhra Style Recipe:
1. In a pan heat little oil and put mustard seeds, fenugreek seeds and cumin seeds.
2. Add onions, green chilies and curry leaves. Cook for a while till onions turn soft.
3. Put tomatoes and close the lid. Cook for a minute or two till tomatoes turn soft.
4. Meanwhile put tamarind in a bowl and pour 1 cup of water. Soak for a while.
5. Once tomatoes are cooked, sprinkle turmeric powder, salt, red chili powder and coriander powder.
6. Add ginger garlic paste and mix well, cook for a few seconds and let remain semi-cooked so that we can feel the flavor of ginger garlic.
7. Squeeze the pulp of tamarind and pour its concentration and mix well.
8. Add some more water and bring it to a boil. Add cooked and peeled chamagadda pieces and cook for 2-5 minutes with lid covered.
9. Put curry leaves and coriander leaves. Chamagadda Pulusu Andhra Style Recipe tastes great hot.
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