Chamadumpa Pulusu

Colocasia




Ingredients:
8-10 Boiled and Peeled Chamadumpa ( colocasia)
1 Medium Onion (finely chopped)
1 Medium Tomato (chopped)
1-2 tsp Tomato Paste (optional)
2-3 green chillies (slit)
2-3 tbsp tamarind paste
1-2 tbsp jaggery
½ tsp turmeric powder
Red chilli powder according to taste
½ tbsp sambar powder
Water
Salt to taste
1 tbsp finely chopped coriander leaves

Popu:
2 tbsp oil
1 whole red chilli (broken)
½ tsp avalu (mustard)
¼ tsp mentulu
Pinch of hing
Few curry leaves

Procedure:
1. Heat ½ tbsp oil in a small frying pan and add red chilli, mentulu & avalu and hing, allow the avalu to crackle.
2. Add the curry leaves and remove from heat. Keep aside.Chamadumpa is hard and takes little longer to cook.
3. I use a pressure cooker to cook them quicker.
4. It takes approx. 10 mins to cook them completely. Cool, peel and dice them and keep aside.
5. Heat the remaining oil in a shallow pan and add onions, green chillies and fry until the onions turn translucent.
6. Now stir in turmeric powder, chilli powder and fry for 1-2 minutes. Add tomato paste and fry for 1 minute.
7. To this mixture add chopped tomatoes, jaggery, tamarind paste, salt and turn the heat to medium low and let the mixture cook for 4-5 minutes, stir in the chamadumpa pieces and gently mix.
8. Let the mixture cook for another 3-5 minutes with the lid on. Add 2 cups water adjust the seasoning and bring it to a boil with the lid off.
9. Once it comes to a boil, turn the heat to low and cook for 8-10 minutes again with the lid on.
10. Stir in the sambar powder and cook for 2 more minutes. Stir in the fried seasoning and garnish with coriander leaves. Turn off the heat.
Serve hot with rice, dal and papad.