Made with AI
Chamadumpala Pulusu
45 min 600 kcal per serving Medium
Ingredients
4 Servings
- taro root500 g
- tamarind paste2 tablespoons
- oil1 tablespoon
- mustard seeds1 teaspoon
- cumin seeds1 teaspoon
- dried red chilies2 pieces
- onion1 medium
- tomatoes2 medium
- turmeric powder1 teaspoon
- red chili powder1 teaspoon
- saltto taste
- coriander leavesfor garnish
Instructions
- 1
Peel and cut the taro root into medium-sized pieces.
- 2
Boil the taro root pieces in water until they are tender. Drain and set aside.
- 3
In a pan, heat the oil over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
- 4
Add the dried red chilies and sauté for a few seconds.
- 5
Add the chopped onion and sauté until it turns golden brown.
- 6
Add the chopped tomatoes and cook until they become soft and mushy.
- 7
Stir in the turmeric powder, red chili powder, and salt. Mix well.
- 8
Add the tamarind paste and a little water to the pan. Bring it to a boil.
- 9
Add the boiled taro root pieces to the pan. Mix well and let it simmer for 10-15 minutes.
- 10
Garnish with coriander leaves before serving.
- 11
Serve hot with rice or roti.
