Arbi / Taro in Tamarind Gravy - Chamagadda Pulusu - Seppankizhangu Puli Kuzhambu
It has been long since I posted something new. The reason being many with kids various competition, travelling, birthdays and shopping. Everyday I think I have to update my blog, but time just runs and then I just postpone doing. Today thought I have to somehow post and here I am which has been in my drafts for many months. This is a very simple and easy gravy that goes well with rice and papad. Try it you will definitely like it.
Taro / arbi - 4 or 5 medium
Onion - 2 medium or few pearl onions/shallots roughly chopped
Tomato - 1 chopped fine
Tamarind - 1 small lime size
Turmeric powder - 1/4 tsp
Sambar Powder - 1 1/2 tbsp
Garlic - 5 flakes(optional)
Jaggery - a small piece(optional)
Mustard Seeds and Urad dhal - very little
Curry leaves - 1 sprig
Asafoetida - few pinch
Oil - 1 or 2 tbsp( preferably gingelly oil)
Wash taro to remove the dirt and take them in a vessel with enough water and boil to cook. Cook for 10 - 15 minutes in medium flame until they are just tender but not mushy. Switch off and discard water. Cool completely and peel the skin. Chop into thick cubes and keep aside.
Soak tamarind in 2 cups of water for 20 - 30 mts and extract pulp. Keep aside.
Heat oil in a pan and add mustard seeds and urad dhal. Also add curry leaves and asafoetida. Wait till they splutter and add chopped onions. Fry till transculent. At this stage can add some peeled garlic flakes which optional. Fry till nice brown. Then add chopped tomatoes and fry till they are mashed and pulpy and oil leaves out. Next reduce flame and add the powders( turmeric powder and sambar powder- see instead of sambar powder can add chilli powder,coriander powder and cumin powder). Saute in oil for less than a minute and pour in tamarind pulp. Allow it to boil and bubble up. Midway add the cooked and chopped taro pieces. Allow everything to cook together and till they gravy thickens. Add salt and a very small piece of jaggery(optional). Switch off and serve with rice and papad.