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Chamagadda Pulusu Recipe
Course
Main Course
Cuisine
Andhra, Telangana
Prep Time
15
minutes
Cook Time
45
minutes
Total Time
1
hour
Servings
4
Author
Bindu
Ingredients
For Curry
250
grams
colocasia/arbi/chamgaddalu
1
or 180 grams
big onion
3
green chilies
20
grams
tamarind
1
tsp
ginger garlic paste
salt as needed
1/2
tsp
turmeric powder
3
tsp
red chili powder
1/4
tsp
fenugreek/methi seeds
1/2
tsp
cumin seeds
1
tsp
coriander powder
1/2
tsp
garam masala
5
tbsp
oil
2
sprig curry leaves
1/4
cup
coriander chopped
600
ml
water
1/2
tsp
mustard seeds
1/2
tsp
cumin seeds
2
dried red chilies
Instructions
Boiling the Colocasia
rinse the colocasia thoroughly and put them in a pressure cooker.
pour water just above the level of colocasia and cover with the pressure cooker lid.
keep on high flame and cook up to 3 to 4 whistles.
wait until the pressure leaves.
open the lid and put the boiled colocasia in normal water.
remove the skins and keep aside.
Making the Tamarind water
soak 20 grams of tamarind in 600 ml of water for 10 to 15 minutes.
use your fingers and squeeze the tamarind in the water until all the juice is extracted.
Preparing the seasoning powder
heat a small pan, add fenugreek seeds, cumin seeds, and roast until the flavor comes out.
make them into a fine powder and keep aside.
Preparing the Curry
heat oil in a vessel, add mustard seeds, cumin seeds, dried red chilies and saute until they stop spluttering.
add chopped onions, green chilies, curry leaves, salt, and saute until they become soft.
add turmeric powder, ginger garlic paste and saute until the raw flavor is gone.
put red chili powder, coriander powder and mix well.
then add the boiled colocasia and mix it by holding the vessel with a kitchen towel.
cover it with a lid and cook on low flame for 5 minutes.
open the lid, mix it for once and pour the tamarind water through a strainer.
add the roasted fenugreek& cumin seed powder, garam masala and mix well.
cook on medium flame until the gravy thickens.
add the chopped coriander and turn off the flame.