HOME        |        ABOUT        |        COPYRIGHT        |        CONTACT        |        MY OTHER BLOG        |         EVENTS        

Thursday, February 4, 2016

Chamagadda Koora

Here is a version of taro root curry from Andhra. Though the fried version is more popular, this is another way taro roots are cooked in our household. It is slightly on the sticky side compared to the fried version but tastes good with a balance of flavors.

Ingredients:
2 cups cooked, peeled and roughly chopped taro root / chama gadda
1 tbsp. oil
1 tsp.mustard seeds
1 tsp. cumin seeds
1 tsp. split chick peas / chana dal
1 tsp. black gram / urad dal
1 stalk of curry leaves
1/8 tsp. turmeric powder
2 pinches of asafoetida powder
Salt to taste
Chili powder to taste
Juice from 1 lime / lemon

Method:
* Rinse and scrub the taro roots thoroughly. Cook them adding water in a sauce pan or in a pressure cooker until tender.
* Let them cool a bit and then peel the skin off the roots. Chop them roughly and keep them aside.
* Heat oil in a pan and add mustard seeds, cumin, split chickpeas and black gram. When the dals start to turn reddish, add turmeric, curry leaves and asafoetida and stir. Next add the cooked taro cubes, salt and chili powder. Gently mash the taro roots and mix. Check the taste and adjust the seasonings if any needed. Cook for a couple of minutes more on low flame. Finally add the lemon juice and turn off the stove. Stir once more.
* Serve hot with rice.

This goes to Blogging marathon #61 under the theme 'Root Vegetables'. Check the link to see what other marathoners are cooking.



Comments

13 comments:

vaishali sabnani said...

Nice recipe with arvi , we all like this root ,so will definitely try this one .

Srividhya Gopalakrishnan said...

Perfect side for any rice recipes. :-)

Varadas Kitchen said...

Sounds easy and looks delicious. Will try it.

Sapana Behl said...

I love arbi and this curry looks perfect to try with rotis.Bookmarking.

Priya Suresh said...

Never tried this kind of curry with arbi, interesting one.

Sowmya :) said...

This looks lovely. This is definitely a less oily version. Must try!

Usha Rao said...

My usually makes the fried dry curry version. Sticky version looks lot easier and tasty.

Sandhya Ramakrishnan said...

I loke this different version of cooking the taro roots.

Nalini's Kitchen said...

Sounds interesting, never tried of making curry with arbi..

Gayathri Kumar said...

We do roast with taro, but have never mashed it in curry. Looks so nice..

Chef Mireille said...

what an interesting way to make taro root - must be delicious

Pavani N said...

It has been a while I made this version of chamadumpala koora. Looks so delicious.

Harini-Jaya R said...

I am not a great fan of this vegetable. But recently have started making baked chips. My mom makes this though.