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About Recipe

Chamagadda Pulusu (Tamarind Arvi / Colocasia)


1/4 Kg Chamagadda (Arvi / Colocasia)

1.5 Table Spoon Tamarind Soaked in 1 Medium Sized Cup Water

1 Table Spoon Sesame Seeds (Nuvulu) Fried Without Oil and Powdered.

2 Green Chillies

1 Medium Sized Onion Sliced Vertically into Small Pieces

1/2 Tea Spoon Fenugreek (Seeds Menthulu)

1/2 Tea Spoon Cumin Seeds (Jelakarra)

1/2 Tea Spoon Mustard Seeds (Avalu)

1 Table Spoon Coriander Leaves

1/2 Tea Spoon Sugar

Red Chilly Powder to Taste

Salt to Taste

1/4 Tea Spoon Turmeric

10 Curry Leaves

2 Red Chillies Broken into 2 Pieces Each

2 Table Spoons Oil

1 Tea Spoon Ginger Garlic Paste

Cooking Procedure


Peel off Chamagadda (Colocasia / Arvi) Skin and clean them well with water 3-4 times. After cleaning cut them into 2 half pieces each.


Heat Oil in a pan / bowl and add Jeelakarra (Cumin Seeds), Avalu (Mustard Seeds), Menthulu (Fenugreek Seeds), Red Chillies, Curry Leaves, Green Chillies, Onion. Fry until Onion turns golden brown color and add Ginger Garlic Paste, Turmeric, Chamagadda (Colocasia / Arvi), Red Chilly Powder, Salt. Cook the ingredients on low for 10 minutes.


After 10 minutes add 1/2 Cup Water. Once Chamagadda (Colocasia / Arvi) is cooked add Tamarind Juice ( prepared by squeezing soaked Tamarind throwing off the pulp), Nuvula Powder (Sesame Powder), Sugar and cook it until the gravy is thick to your taste. Increase the heat if there is excess water or add little water & cook if the gravy is too thick.


Curry tastes very good, can be had with steamed rice.


Rama Devi's
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