Chamagadda Pulusu/Arbi Pulusu

Chamagadda Pulusu is famous in Andhra. It is called ‘Chamagadda‘ / ‘Chamadumpa’ in Telugu, ‘Arbi‘ in Hindi and ‘Taro Root‘ in other parts of the world. This is a simple recipe without many ingredients and masalas.

It is basically a starchy root veggie similar to potato. This vegetable is diverse as it can be cooked as a fry or a pulusu/stew. Chamagadda fry and pulusu both are wonderful and mouth watering. And moreover it’s perfect with rice which is the staple food in traditional south Indian cuisine.

Taro-Root is hard just like any other root vegetable. So, it needs to be boiled and cooked. To make the process quicker I simply use a pressure cooker to cook them prior to adding them to the pulusu.

Chamagadda Pulusu/Chama dumpa Pulusu/Arbi Pulusu/Taro-root Stew

PREP TIME: 5 MINS COOK TIME: 30 MINS TOTAL TIME: 35 MINS COURSE: MAIN COURSE CUISINE: INDIAN SERVINGS : 4-5

Ingredients

Chamagaddalu – 5
Onion – 1/2 big, sliced
Red chilli powder – 1 tsp
Salt – 1 tsp/to taste
Oil – 2 tsp
Tamarind – 2 tsp
Rice flour – 1 tsp
Green chillies – 3, slit

Instructions

Rinse the arbi thoroughly and put them in a pressure cooker. Pour water just above the level of arbi and cover with the pressure cooker lid. keep on high flame and cook up to 2 whistles. Do not over cook because it is going to boil again in pulusu. Wait until the pressure leaves. open the lid and drain the water. Rinse them under cold water to remove the skin.
Peel the skin, cut them into big cubes, then set aside.
soak 2 tsp of tamarind in some water for 10 to 15 minutes. Use your fingers and squeeze the tamarind in the water until all the juice is extracted. If you are in hurry you can just use the tamarind directly.
Heat oil in a vessel, add mustard seeds, cumin seeds, curry leaves and saute until they stop spluttering.
Add sliced onions, green chilies and saute for 1 min.
Add 1/2 cup water and close with lid. Cook them until onions get soft.
Put red chili powder, tamarind juice/tamarind, salt and mix well.
Then add the boiled arbi and 1 to 2 cups water. Mix it gently as the arbi pieces are very delicate. We don’t want to mash them.
Cook on medium flame for 5 minutes. Mix every 2 mins.
In a cup mix rice flour with little water without lumps.
Pour the rice flour water, mix well.
Boil until you see the froth on top and the consistency becomes a little thick.
Garnish with chopped coriander and turn off the flame.

Step by step photo instructions

Rinse the arbi thoroughly and put them in a pressure cooker. pour water just above the level of arbi and cover with the pressure cooker lid. keep on high flame and cook up to 2 whistles. Do not over cook because it is going to boil again in pulusu. waituntil the pressure leaves. open the lid and drain the water. Rinse them under cold water to remove the skin.

2. Peel the skin, cut them into big cubes, then set aside.

3. soak 2 tsp of tamarind in some water for 10 to 15 minutes. Use your fingers and squeeze the tamarind in the water until all the juice is extracted. If you are in hurry you can just use the tamarind directly.

4. Heat oil in a vessel, add mustard seeds, cumin seeds, curry leaves and saute until they stop spluttering. Add sliced onions, green chilies and saute for 1 min.

5. Add 1/2 cup water and close with lid. Cook them until onions get soft. Put red chili powder, tamarind juice/tamarind, salt and mix well.

6. Then add the boiled arbi and 1 to 2 cups water. Mix it gently as the arbi pieces are very delicate. We don’t want to mash them. Cook on medium flame for 5 minutes. Mix every 2 mins.

7. In a cup mix rice flour with little water without lumps. Pour the rice flour water, mix well. Boil until you see the froth on top and the consistency becomes a little thick.