Chamagadda Pulusu recipe with step by step instructions.
This curry is prepared in different ways in different regions.In Andhra, jaggery is added to the tamarind gravy at the end.this is to balance the tanginess of the tamarind.ginger garlic paste, garam masala, fenugreek&cumin seeds powder and coriander powder shouldn’t be used when jaggery is added.this is what I knew about the jaggery version.
the recipe which I made is Telangana version.I prepared this recipe exactly in the same way how the fish curry is prepared except adding the coconut.the taste was really amazing and felt like tasting the fish curry.my husband and daughter like it very much.
one of the youtube viewers told me that “we don’t need to pre-boil the colocasia.just peel off the skins, add them directly to the sauteed onions and then pressure cook.because they may get mushy if we pre-boil them”.he may be correct.it would be difficult for the beginners to pre-boil them perfectly.I had never tried that way.I always pressure cook them(before adding to the curry) up to 3 whistles and wait until the pressure goes away.later I put them in the normal water and remove the skins.by doing this the skin comes off very easily and the colocasia gets cooked perfectly and still retain the shape.
Colocasia or Chamagadda or Arbi is a rich source of vitamins and many minerals.this vegetable has multiple health benefits.tastes even good after few hours of cooking just like the fish curry.this recipe goes well with hot rice or Rotis or Pulkas.I hope you try and enjoy this recipe.
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Text version of Chamagadda Pulusu Recipe
- 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
- 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.
- 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.
- 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.
- 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.
Video version of Chamagadda Pulusu