Arbi/ Chamagadda Pulusu/ Puli – Taro Root Gravy – By VahChef @ VahRehVah.com

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Arbi Chamagadda pulusu is a traditional dish of Andhra Pradesh where the Chamagadda (taro root) is cooked in a tamarind sauce, jaggery and spices.
taro root cooked in tamrind sauce

http://www.vahrehvah.com/arbi-chamagaddapulusu

Ingredients

2 tsp chilli pdr
1cup chopped onion
1 nos cumin
1 nos curry leaves
2 tsp ginger garlic paste
1 pinch hing
1 tsp methi seeds ,menthulu
1 tsp mustard
1tbs poppy seed and coconut paste
1no red chilli whole
tamarind
10 number taro root,arbi,chamagadda

Directions

• . Tara Root(Arbi) in Tamarind sauce Boil Arbi Cut Arbi into medium size pieces after peeling them. Add some oil to pan
• Add 3 red chilli, 1/2 teaspoon mustard, 1/2 teaspoon methi, little bit methi seeds, and onions Add little salt, little thing, some green chilli,some curry leaves( important for this dish ) Add little turmeric, ginger garlic paste Add some tamarind juice to it ( add little first and taste to add as much as u like ) Add some water, coriander powder, chilli powder, little coconut and poppy seed paste
• , Cover and cook for 10 minutes When froth disappears pulusu is ready. Add little sugar Add Arbi peices and add little water to cover Arbi. Arbi will thicken the sauce later. If you are eating it after 1 hour, you can leave it a little less thick. Taste sauce and add salt,sugar to your taste. This is important to get the best taste Eating it after 30 minutes makes it taste better
• Ingredients 10 taro root,arbi,chamagadda 2 spoons of oil 3 red chilli whole 1/2 teaspoon mustard seeds 1/2 teaspoon cumin 1/2 teaspoon methi seeds 1.5 cups of chopped onion little hing 1 chopped green chilli 10 curry leaves 1/2 teaspoon turmeric 2 spoons combined ginger garlic paste lots of soaked tamarind to taste ( less if using tamarind paste ) 1 tablespoon coriander powder 1/2 tablespoon chilli pdr ( adjust to taste ) 1 spoon poppy seed paste 1 spoon coconut paste 1 teaspoon sugar 1/2 cup chopped coriander leaves
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Arbi/ Chamagadda Pulusu/ Puli – Taro Root Gravy – By VahChef @ VahRehVah.com

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