Thursday, February 12, 2015

Chamadumpa pulusu is a traditional dish of Andhra Pradesh.Chamagadda/Arbi/Taro root is a spicy stew cooked with chilies,seasoning,tamarind juice and sweetened by jaggery. 


  • Arbi/chemadumpa/Tato Root-300 gm or 1/4 kg
  • Onion(chopped)-1
  • Green chilies-4
  • Gingerlic paste-1 tsp-
  • Salt-To taste
  • Red chili powder-1 tsp
  • Turmeric powder-1/4 tsp
  • Coriander-To garnish
  • Tamarind-small lemon size(Ectract juice)
  • Coriander powder-1 tsp
  • Jaggery or sugar-1 tsp
  • Oil-2 tbsp

For the tadka/popu:

  • Curry leaves- 1 spring
  • Dry red chilies-2
  • Cumin seeds-1/4 tsp
  • Mustard seeds-1/4 spoon
  • Mentulu/menthi seeds fenugreek seeds-1/4 tsp

How to prepare:

  1. Boil arbi/taro root, peel of the skin and cut into medium size pieces.
  2. Add oil in a pan to this add 2 dry red chilies,mustard seed,menthi seeds,cumin seeds and curry leaves, fry till nice flavors comes out.
  3. Then add ginger garlic paste and fry oil for few seconds till raw smell leaves.
  4. Add chopped onions,green chilies fry till they turn to  golden brown color.
  5. Now add arbi/taro Root,salt,red chili powder,turmeric powder,coriander powder and fry for 5 mins.
  6. Add tamarind extract along with 3 cups of water and jaggery.
  7. Check for salt, cook on a low to medium flame for 15 to 20 mins till pulusu consistency or gravy consistency.
  8. Garnish with coriander leaves and serve hot with Rice.
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