Tuesday, October 16, 2007

Chemadumpa Pulusu (Arbi/Taro root)

One of my favourites... Indian arbi has nice flavour & taste. I did not come across that variety, here in US! Earlier, I would buy the very big arbi that we get at our local grocers, but now I use the frozen one available at Indian grocer... less work - no boiling, peeling etc. Here comes something sweet & sour!


1 big onion, roughly chopped
1/2 " ginger piece
3 garlic cloves
1 1/2 tsp coriander seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
1 tsp poppy seed powder

1 dried red chillie, broken into pieces
3 cloves, slightly crushed
1/2 tsp mustard seeds
1/4 tsp cumin seeds
4 curry leaves

1 pack of frozen Arbi (thaw before use)
2 medium tomatoes, roughly chopped
1/4 tsp turmeric
3 green chillies, slit lengthwise
3 tbsp tamarind extract
1" cube of jaggery
salt to taste
coriander leaves, chopped
2 tbsp oil
4 cups water

Grind onion to a smooth paste alongwith ginger, garlic, poppy seeds, coriander, fennel & cumin seeds.
Heat oil in a saucepan, add seasoning of cloves, red chillies, mustard seeds, cumin seeds & curry leaves. Add the onion paste, salt & turmeric, mix well. Let fry until the onion paste loses its raw smell. Add chopped tomatoes, cover and cook until the tomatoes turn soft. Add water, tamarind extract, jaggery, green chillies and adjust salt if required. Once the liquid comes to a boil, add thawed arbi, simmer and let the liquid come to a desired consistency. Takes approx. 25-30 minutes. Turn the stove off, add coriander leaves. This sauce goes well with rice.

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