From my kitchen - Chamaldumpa Pulusu (Taro root/arabi sour curry)

I was introduced to Pulusu by my hubby and he is the one who taught me how to make them. 

Pulusu(telugu) is referred to sour and tangy curries in which main ingredients are tamarind and tomatoes. Compared to rassam, they are thicker in consistency and has specific flavour of veggie or meat. Some of the pulusu that we make are - bhindi pulusu (okra), raddish pulusu,Taro  root pulusu, fish pulusu, etc. Most of these Pulusu's have same recipe but we need to twist a bit depending on the taste.. Ex you can add rice flour to fish pulusu while it is not needed in Tarro pulusu as Tarro itself will make it thick.

Sharing the recipe of Taro pulusu which I made other day though forgot to take a pic :(

Ingredients

2 tsp oil

Pinch of methi seeds (fenugreek seeds)

Punch of jeera(cumin seeds)

1 Onion 

1 green chilli

1 tsp ginger garlic paste ( optional.. Can use finely cut ginger garlic in case paste is not there )

2 tomatoes

8-10 medium sized Taro boiled till they become vet soft and peeled

1/2 tsp Corriander powder

1 tsp red chilli powder

Salt as per taste

Turmeric powder

1 tsp Tamarind paste / tamarind pulp

Rassam powder ( optional)

Cilantro to garnish

1. Heat oil in pan and add cumin seeds and methi seeds

2. Add onions, green chilli and sauté then for a min

3. Add ginger garlic paste and mix it well till it cooks

4. Add tomatoes and all the ground spices and let it cook till oil leaves.

5. Add taro and mix well. Taro should be pressure cooked for 5-6 whistles or till they turn very soft. 

6. Add tamarind paste and water or pulp from fresh tamarind and let it boil.

7. Once it boils, you can add water as per the consistency required. Please note that it will become thick once cool.

8. Add rassam powder and let it boil till tamarind raw smell has gone .

9. Garnish it with Cilantro. PS-If you love cilantro flavour you can add the stems along with tamarind and let it cook.

Hope you enjoy this mouth watering pulusu!!