Taro Root in Tamarind Sauce

22 May

Chamagadda pulusu/ Chama dumpala pulusu


Colocasia/ Taro Root 4
Onions 1
Green Chillies 3
Turmeric Powder a pinch
Tamarind 1 and 1/2 inch sized ball


Broken red chillies 4
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Curry leaves 4
Oil 1 tbsp

Method of preparation:

Add taro to 3 cups of water pressure cook for 3 whistles.
Peel the skin of taro/ chama dumpalu and cut them into half.

Peel and chop onion. Remove stems and chop green chillies.

Dip tamarind in a cup of warm water and extract all the juice.

Heat oil in a pan, add all talimpu/ popu ingredients.
Then add chopped green chillies and onion.
Stir fry until onions turns light brown and then add cooked taro halves and close the lid.

Add tamarind extract, turmeric powder and salt.
Let it boil until it thickens and garnish with cilantro.

Notes: Cook taro root not too mushy not too hard. Make it just soft enough to consume.

3 Responses to “Taro Root in Tamarind Sauce”

  1. Dee May 22, 2007 at 8:27 am #

    Taro root is K’s favourite!

  2. sunita May 23, 2007 at 4:42 am #

    Love taro root…your way of preparing the dish is very different to mine…will give your ‘s a go…

  3. anusharaji May 25, 2007 at 12:46 pm #

    @dee try this then……this is the best taro root can get……truly 🙂
    @sunita sure…..let me know

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