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A delightful and tangy curry from Andhra Pradesh featuring tender taro root simmered in a tamarind and jaggery-based gravy. This comforting stew strikes a perfect balance between sweet, sour, and spicy notes, making it a perfect companion for steamed rice.
For 4 servings
Prepare Taro Root and Tamarind Extract
Prepare the Tempering (Tadka)
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A delightful and tangy curry from Andhra Pradesh featuring tender taro root simmered in a tamarind and jaggery-based gravy. This comforting stew strikes a perfect balance between sweet, sour, and spicy notes, making it a perfect companion for steamed rice.
This andhra recipe takes 50 minutes to prepare and yields 4 servings. At 283.89 calories per serving with 3.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté Aromatics and Spices
Build and Simmer the Gravy
Thicken and Finish the Pulusu
Garnish and Serve
Incorporate other vegetables like drumsticks (murakkada), bottle gourd (sorakaya), or yellow pumpkin (gummadikaya) along with the taro root for added texture and nutrition.
For a different flavor profile, add 1 teaspoon of sambar powder along with the other spice powders.
For a sattvic or no-onion version, simply skip the onions. The taste will be slightly different but still delicious.
For a slightly creamier and thicker gravy, you can use a slurry of besan (gram flour) instead of rice flour.
Taro root is an excellent source of fiber, which aids digestion, prevents constipation, promotes gut health, and helps in maintaining stable blood sugar levels.
As a good source of complex carbohydrates, taro root provides a steady release of energy, keeping you full and energized for longer periods compared to simple carbs.
Taro root offers essential nutrients like Vitamin C, Vitamin B6, potassium, and manganese, which support immune function, nerve health, and bone development.
The inclusion of traditional spices like turmeric, cumin, and tamarind provides a range of antioxidants that help protect the body against cellular damage from free radicals.
Chamadumpa Pulusu is a traditional South Indian curry from the Andhra region. 'Chamadumpa' means taro root, and 'Pulusu' refers to a tangy stew made with a tamarind base. It's known for its unique sweet, sour, and spicy flavor profile.
Yes, it can be a healthy dish. Taro root is a great source of dietary fiber, complex carbohydrates, and essential minerals like potassium. The use of tamarind and spices like turmeric adds antioxidants. It is naturally plant-based and gluten-free.
One serving of Chamadumpa Pulusu (approximately 1 cup or 285g) contains around 270-290 calories. The exact count can vary based on the amount of oil and jaggery used.
Absolutely. If you're using store-bought tamarind paste, use about 1.5 to 2 tablespoons mixed in 1 cup of warm water. Adjust the quantity based on the concentration of your paste.
If it's too sour, add a little more jaggery or a pinch of sugar to balance it. If it's too sweet, you can add a bit more tamarind water or a squeeze of lime juice. Always add small amounts and taste as you go.
Yes, you can. The rice flour is primarily a thickening agent. If you omit it, the gravy will be much thinner, more like a rasam. Alternatively, you can use 1 teaspoon of gram flour (besan) mixed in water for a different kind of thickness.