Chamagadda Pulusu, Arbi or Taro Root 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 fiber, 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.
Chamagadda Pulusu Recipe, Chamadumpa Arbi Gravy, Taro Root Gravy
Chamagadda Pulusu, Arbi or Taro Root Gravy recipe is one of the famous Andhra Recipes.
- 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
- 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 Chamagadda pulusu hot, it tastes great with plain rice.
How to Make Chamagadda 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 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 required water (around 200 ml water).
- Cover with lid and cook for 2-5 minutes so that you get a thick gravy.
- Sprinkle garam masala powder and coriander leaves.