Chamadumpa pulusu/Taro root pulusu.

Cooked Chamadumpa

Ingredients:




Chamagadda-cooked and skin peeled



Tomato -1



Onions



Green chillies 3-4



Tamarind



Garlic cloves -2



Ginger diced into verysmall pieces(optional)



Heat a vessel and add 2tbsp oil ,when the oil is hot add chanadal,mustard seeds,cumin and broken red chillies.crush 2 garlic cloves and add them.When the mustard seeds start to spultter add the onions and green chillies.When the onions start to change colour,add the aldready cooked and bite size diced chamagadda.Add a tablespoon salt,and a pinch of turmeric.Saute the contents,till all contents are covered with salt and turmeric.Ginger can be added at this stage,however it is optional. After 2 minutes,add the chopped tomato,cover and cook till the tomato is well cooked.Now add 2tbsp tamarind paste.Add a cup of water and saute the contents.cover and simmer.Let the the contents be cooked in the tamarind paste.When the raw flavor of the paste is gone(around 2-3 min) add a teaspoon jaggery,to subdue the tangy flavor of the tamarind.Add redchillie powder and adjust the salt accordingly.Garnish with coriander leaves.Serve hot with Rice.




Chamadumpa/Taro root  Pulusu



                            

Note:If you like to increase the thickness of the pulusu,you can take a tablespoon of rice flour/gram flour mix it in a small cup of water,taking care that there are no lumps formed.Add the mixture to the pulusu and cook for 2 more minutes or till the desired consistency is reached.