Ingredients
- 250 grams colocasia/arbi/chamgaddalu- కోలోకాసియా / అర్బి / చమ్గడ్డలు
- 1 tsp ginger garlic paste-అల్లం వెల్లుల్లి పేస్ట్
- 2 sprig curry leaves-కరివేపాకు
- 1 tsp coriander powder-కొత్తిమీర పొడి
- 1/4 cup coriander chopped-కొత్తిమీర
- 1/2 tsp mustard seeds-ఆవాలు
- water
- 2 dried red chilies-ఎర్ర మిరపకాయలు
- 1/2 tsp garam masala-గరం మసాలా
- 1/2 tsp cumin seeds- జీలకర్ర
- 1/2 tsp turmeric powder-పసుపు
- 20 grams tamarind-చింతపండు
- 5 tbsp oil-నూనె
- 3 tsp red chili powder-ఎరుపు మిరప పొడి
- salt as needed-ఉప్పు
- 1 onion-ఉల్లిపాయ
- 3 green chilies-పచ్చిమిర్చి
- 1/4 tsp fenugreek/methi seeds-మెంతులు
Method
- Rinse the Chamadhumpalu/colocasia thoroughly and boil them in cooker with water cook up to 3 to 5 whistles.
- Remove the skin of them and keep aside.
- Soak 20 grams of tamarind in 600 ml of water for 20 minutes.
- Use your fingers and squeeze the tamarind within the water until all the juice is extracted.
- Heat a container, add fenugreek seeds, cumin seeds, and meal until the flavor comes out.
- Make them into a fine powder and keep aside.
- Heat oil in a vessel, add mustard seeds, cumin seeds, dried red chilies and saute until they quit spluttering.
- Add slashed onions, green chilies, curry leaves, salt, and saute until they become delicate.
- Add turmeric powder, ginger garlic glue and saute until the crude flavor is no more.
- Put red bean stew powder, coriander powder and blend well.
- At that point add the bubbled colocasia and blend it by holding the vessel in with a kitchen towel.
- Cover it with a top and cook on low fire for 5 minutes.
- Open the cover, blend it for once and pour the tamarind water through a sifter.
- Add the cooked fenugreek& cumin seed powder, garam masala and blend well.
- cook on medium fire until the grevy thickens.
- Garnish with coriander leaves and turn off the stove thats it tasty chamagaddala pulusu is ready
