Chamadumpala Pulusu, also known as Arbi Pulusu, is another Andhra-style stew recipe made with arbi or chamadumpalu.
Chamadumpala pulusu is a quintessential dish, captures the perfect balance of spicy, sour, and sweet flavors. It is a staple in many South Indian, in particular Andhra households. It is a most celebrated dish for its comforting texture and tangy profile.
The dish features Chamadumpala (Taro Root or Arbi). These starchy tubers are first boiled and peeled. Some people sauté them to avoid de shaping, but if pressure cook them with less water they will retain their shape. I do not fry them though. To avoid any untoward or you have any doubts Sautee them for a minute. Frying it briefly helps lock in the shape and creates a pleasant mouthfeel that absorbs the gravy without becoming mushy.
The magic happens when the taro roots simmer in the tamarind water along with onions, green chilies, and a blend of spices like turmeric and red chili powder. Some add jaggery or sugar to balance the tangy taste from tamarind juice. Adding jaggery is completely optional. Some variations include adding a spoonful of rice flour or chickpea flour (besan) mixed with water at the end to slightly thicken the consistency, ensuring the gravy coats the taro perfectly.
Key ingredients in chamadumpala pulusu:
Any “Pulusu” is a soup-like curry made with the mentioned vegetable. This “pulusu” is a tamarind-based gravy is the soul of the dish. It is a thin, soup-like curry made with:
- Tamarind Extract: Providing the signature sour base.
- Jaggery: A small piece of unrefined sugar is added to balance the acidity of the tamarind and the heat of the chilies.
- Aromatic Tempering: Known as talimpu or tadka, this involves mustard seeds, cumin, dried red chilies, curry leaves, and a pinch of asafoetida (hing) sizzled in oil.
Chamadumpala Pulusu is best enjoyed piping hot with steamed white rice and a dollop of ghee. It is often paired with a side of crispy fry (like potato or raw banana fry) or a simple papadum. Interestingly, like many tamarind-based dishes, it often tastes even better the next day once the flavors have had time to deepen.
Chamadumpala Pulusu Andhra style recipe | Arbi Pulusu
Ingredients
- 250 grms Chamadumpalu/ARbi
- 2 medium Onion
- 2 Green Chillis
- Salt to Taste
- 1/4 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 2 tbsp Jaggery
- 2 tbsp Thick Tamarind Juice
- 2 tbsp Rice Flour
- 1 Tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 Red Chillis
- 4 to 5 Curry Leaves
- Fistful of Coriander Leaves
Instructions
- Pressure cook chamadumpalu for 3 whistles.
- Once the pressure goes off, peel the skin of chamadumpalu and keep aside.
- Soak tamarind for half an hour.
- Extract juice and keep aside.
- Slice onions and slit green chillis.
- In a thick bottom pan, heat oil.
- Add mustard seeds, cumin seeds and red chillis.
- Once they start spluttering add slit green chillis.
- Fry them for a minute and add curry leaves.
- Add onions and sauté them till turn translucent.
- Add salt and turmeric powder. Mix them well.
- Add tamarind juice and 1/2 cup of water.
- Combine them well and let the onions cook well.
- As the onions cooked well, add the boiled and peeled chamadumpalu too.
- Add red chilli powder and jaggery. Let the flavors sink with the vegetables.
- Allow the pulusu to come to rolling boiling.
- Make slurry of rice flour and water.
- Add the slurry to the above boiling pulusu and let it boil for another 2 minutes.
- Serve chamadumpala pulusu with hot piping rice and a dollop of ghee.