CHAMADUMPA PULUSU/ARBI CURRY
- 1/4 kg CHAMADUMPA/ARBI
- 2 ONION (WELL CHOPPED)
- 4 GREEN CHILIES (WELL SLICED)
- SALT (PER TASTE)
- 1 Tea Spoon GINGER AND GARLIC PASTE (optional)
- 15 Grams TAMARIND
- 4 Tea spoon RED CHILLY POWDER
- 1 Tea Spoon CORIANDER POWDER
- 1/2 Tea Spoon GARAM MASALA POWDER
- 8 CURRY LEAVES
- CORIANDER LEAVES (WELL CHOPPED)
- 1/2 Tea Spoon MUSTARD SEEDS
- 1/2 Tea Spoon JEERA/CUMIN SEEDS
- 4 RED CHILLI
Firstly clean Chamadhumpa/Arbi well during a run water for 2 or 3 times and boil it in boiled water on medium flame for couple of minutes and take away the recent water and transfer into water and peel the skin and cut it into medium size cubes and keep it aside
Soak Tamarind in small bowl of water for 20 minutes and squeeze using your fingers and extract juice.
Now take a pan and add oil and warmth it on a coffee flame and add mustard ,cumin seeds , red chilies and saute it well until the seeds splutter.
Now add well chopped onions , green chilies and curry leaves and saute it well until onions become light brownish color .
Now add salt ,turmeric powder,ginger garlic paste (optional) and saute it well for couple of minutes.
Now add coriander powder and red chilli powder and blend it well and saute it well on low flame for few seconds.
Now add well boiled chamadhumpa/arbi and blend it gently and canopy it and cook for couple of minutes on a coffee flame.
Now add the tamarind juice/water and blend it well and add garam masala and blend it well and cook for few minutes on medium flame.
And switch of the flame after the gravy thickens and transfer the recipe into a bowl and garnish it well with chopped coriander leaves. Serve it with hot boiled rice or chapatis