Chama Dumpa Pulusu Recipe

Chama Dumpa Pulusu is an Andhra style gravy made with Taro root. This s a vegan, gluten-free tangy gravy that tastes delicious with hot rice.

I had not eaten taro root or colocasia in any other form other than its deep fried roast curry. Now the taro root roast is a family favorite and is often made as an accompaniment with slightly bland kuzhambu or sambar. I usually make it with mor kuzhambu. The tang in the Mor Kuzhambu and the heat and crunch in the pan roasted taro roots make a wonderful combination.

Little did i realise that there was more to this tuber than met the eye. I visited a friend a while back for a casual lunch. Nothing exotic. Just comfort food, some old songs and aimless banter. And she had made this delicious taro root pulusu. I was awestruck at its simplicity. And delighted that there was one more way in which taro root can be enjoyed.

This Chama Dumpa Pulusu is an authentic Andhra dish and does not call for any grinding. The tang from the tamarind and the sweet hints from the jaggery blend well to make your tongue sing for more. Its a feast on those days when you want a hot and spicy dinner with steamed rice and papads.

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Chana Dumpa Pulusu

Andhra style gravy with taro roots.

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Main Course

Cuisine: Andhra, South Indian

Servings: 2

Equipment

• Pressure cooker
• Saute pan

Ingredients

• 10 small Taro root
• 3/4 c Tamarind extract from a gooseberry sized tamarind
• 5 peeled and chopped Shallots
• 1 tbsp finely chopped Garlic
• 1/4 c finely chopped Tomato
• 1 sprig Curry leaves
• 2 slit Green chilies
• 1 tsp Coriander powder
• 1.5 tsp Chili powder
• 1/2 tsp Turmeric
• 1 tbsp Jaggery
• 1 tsp Mustard seeds
• 1 tsp Fenugreek seeds
• 1/8 tsp Hing
• 1 tsp Salt or to taste
• 2 tbsp Oil
• 2 tbsp Chopped coriander leaves

Instructions

• Pressure cook the taro root for 2 whistles. Once done, peel and chop them into thin fingers.
• Heat a pan with oil and pop the mustard seeds.
• Add fenugreek, curry leaves and hing next.
• Now, toss in garlic and onions and fry till transparent.
• Add tomatoes next and fry till mushy.
• Now add all the spice powders and turmeric and mix well.
• Tip in the chopped taro root fingers and add the tamarind extract along with jaggery and salt.
• If you the consistency too thick, add some water to achieve your desired thickness.
• Mix well.
• Cook covered for 10 mins on a medium flame.
• Garnish with chopped coriander leaves.
• Serve hot with steamed rice and poppadoms by the side.

Notes

P.S: Addition of garlic is optional. You may leave it out.
Use sesame oil for added flavors.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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Method :

Pressure cook the taro root for 2 whistles. Once done, peel and chop them into thin fingers.
Heat a pan with oil and pop the mustard seeds.
Add fenugreek, curry leaves and hing next.
Now, toss in garlic and onions and fry till transparent.
Add tomatoes next and fry till mushy.
Now add all the spice powders and turmeric and mix well.
Tip in the chopped taro root fingers and add the tamarind extract along with jaggery and salt.
If you the consistency too thick, add some water to achieve your desired thickness.
Mix well.
Cook covered for 10 mins on a medium flame.
Garnish with chopped coriander leaves.
Serve hot with steamed rice and poppadoms by the side.

Recipe Notes

 Addition of garlic is optional. You may leave it out.
Use sesame oil for added flavors.