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CHAMA/CHEMA DUMPALA PULUSU (COLOCASIA IN TAMARIND SAUCE)
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|Preparation time ([days] hrs:min):
|Cooking time ([days] hrs:min):
|Number of servings:
Pulusu means sauce or gravy. This is a very
traditional dish and is usually cooked in
the rainy season. Eaten with plain boiled
dal (mudda pappu, in Telugu) along with
generous servings of clarified butter, it is
hearty and filling.
Colocasia is occasionally deep fried while
its leaves are stuffed and steamed.
|List of ingredients:
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||Colocasia (Arvi/Chama dumpa/Chema dumpa)
||walnut sized ball
||Chili Powder (Red Chili Powder)
||Fenugreek Seeds (Methi seeds)
|Wash the colocasia in a few changes of water. In sufficient
water cook them until they are soft. Remove from heat and
When cooled, peel the skin (as you would a boiled potato).
Depending on the size of colocasia, cut into two or three
pieces. Keep aside.
Heat the oil and when oil is hot, add fenugreek seeds. Fry
for a few seconds or until the colour of fenugreek changes
from mustard colour to brownish shade and now add chopped
onion, curry leaves and sugar.
Fry until the onions turn light brown and then add
colocasia pieces, chilli powder, green chilis, salt and
cook for 25 minutes or until the gravy looks thick.
Serve hot along with white rice, plain dal, saggubiyyam
vadiyaalu (sago wafers) and clarified butter.
|Any additional information:|
|For additional notes on coclocasia (buying, storage, etc),
please refer to the spice page.|