Tuesday, March 29, 2011

Chamagadda (Taro Root) Pulusu

Chamagadda (Colacasia/Taro root) and kandagadda (yam) are two of my sister's favorite vegetables. These two are made either in the form of a fry/pulusu. I remember Kandagadda wada, when eaten with sambhar-rice combo is super yummy. This chamagadda pulusu is similar to the egg pulusu/fish pulusu, lets see how to make this.

Chamagadda (Colacasia/taro root)
1 Big Onion
2 big tomatoes
3 green chilly
1 tbsp ginger garlic paste
1 tbsp dhaniya(coriander) powder
1 tbsp cumin powder
1 tbsp chilly powder
1/2 cup tamarind paste
2 tbsp oil
salt (accordingly)

1 tbsp Cumin seeds
1 tbsp Mustard seeds
2 red chilly
few mentil seeds
curry leaves


1.Cut the taro roots into small pieces and pressure cook it for about 2-3 whistles, cutting will help them cook fastly as well as in removing the skin.

2. Heat a pan, add 2 tbsp of oil and after it is heated add the seasoning ingredients one by one. Then add the chopped onions, green chillies and ginger garlic paste.

3. After the onions are fried and the ginger garlic paste is cooked, add the chopped tomato and fry it for about 8-10 mins. Then add the tamarind paste and required amount of water.

4. Put it on medium flame and let it boil. While boiling, add the dhaniya powder, cumin powder, salt and chilly powder.

5.Let the whole content boil and come close together, at this step you could check for the salt and chilly levels and change accordingly. Then add the taro roots to this mixture and let it boil for about 5 minutes, before you remove from the heat.

6. garnish it with cilantro and enjoy the pulusu with rice.

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