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Preparation time ([days] hrs:min): 00:10
Cooking time ([days] hrs:min): 00:40
Number of servings: 4
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: Calculate grocery list for multiple recipes
No. Ingredient Qty Measure Wt.(gms)
1 Colocasia (Arvi/Chama dumpa/Chema dumpa) 0.38 pound 172.13
2 Tamarind 1/4 walnut sized ball  
3 Sugar 3/4 tablespoon 9.00
4 Onions 1/4 large  
5 Green Chilis 1/2 medium  
6 Chili Powder (Red Chili Powder) 1/4 teaspoon 1.25
7 Curry Leaves 21/2    
8 Fenugreek Seeds (Methi seeds) 1/8 teaspoon 0.46
9 Vegetable Oil 11/2 tablespoon 24.75
10 Salt 1/4 to taste 0.25

Cooking procedure:
Wash the colocasia in a few changes of water. In sufficient water cook them until they are soft. Remove from heat and let cool.

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.


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