Chana Dumpa Pulusu
Andhra style gravy with taro roots.
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.
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.
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!