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Monday, May 25, 2009

Taro Root Pulusu


3-4 Taro Roots / Beenu Kesavu / Kesuvina Gadde

6-7 Curry leaves

2-3 Green Chillies

1-2 Red Chillies

1/2 tsp Ginger Garlic Paste

1 tsp grated Coconut

5-6 strands of Coriander leaves

1/2 small Onion

Salt to taste

2 grape sized Tamarind

Grape sized Jaggary

Pinch of Asafotida powder / Hingu

Pinch of Turmeric powder

3/4 tsp Coriander powder

1/4 tsp Red Chilly powder

1/2 tsp Mustard seeds

1/4 tsp Cumin seeds

6-7 Fenugreek seeds

4-5 Curry leaves

2-3 tsp Oil


Put tamarind, little amount of water in a bowl. squeeze it and keep it aside.

Peel the taro roots, wash them and cut them into medium sized pieces as shown in the picture below. Chop onion, coriander leaves into small pieces as shown in the picture below. Chop green chillies into medium sized pieces. 

Put oil, red chillies, mustard seeds, cumin seeds, fenugreek seeds in a thick bottomed vessel/pan. Once it starts spluttering, add asafotida powder, curry leaves, ginger garlic paste, chopped onion, green chillies and fry them for about 4-5 mins in medium flame until onion turns golden brown. Add turmeric powder and fry them for few seconds.

Add tamarind juice. Add little amount of water, salt, coriander powder, red chilly powder, finely grated coconut, jaggary and bring them to boil. Keep this in medium flame for about 5 mins. Add the taro roots and cook them properly.(Add water, salt, tamarind juice if required.) This recipe is from vahrehvah. Thanks Sanjay for this recipe. It goes well with rice.

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