Chamagadda Pulusu Recipe
or 180 grams
ginger garlic paste
salt as needed
red chili powder
sprig curry leaves
dried red chilies
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.
Recipe By BINDU----> Foodvedam.com