Arbi (Taro Root) Curry / Pulusu

Arbi aka Seppankizhangu is my favurite vegetable. Generally we enjoy the Taro curry or the fry with sambar rice, until i saw this andhra recipe of Pulusu. At home, we enjoyed this taro root cooked in a tangy tamarind sauce.

Ingredients:

Taro root/arbi, - 1/4 Kg

Onion, finely chopped - 1

Tomatoes, finely chopped - 2

Green chillis, slit lengthwise - 3

Curry leaves - 2/3 sprigs

Red chilli powder (adjust) - 2 tbsp

Coriander powder - 1tbsp

Turmeric powder - 1 tbsp

Grated jaggery.- 1 tbsp

Tamarind - mall lemon sized

salt to taste

Oil - 1 tbsp

Mustard seeds - 1 tbsp

Fenugreek seeds - 1 tbsp

Method:

Soak the tamarind in a bowl of hot water, after 15 mins add more water and take seperately a cup of tamarind pulp.

Peel the taro and cut it into vertical pieces.

Heat oil in a pan, add mustard seeds and wait for them to splutter.

Add methi and curry leaves toss for a half a minute, son't let them to burn.
Add the chopped onions and green chillis and saute for a minute. 

Add the taro root pieces and salt and combine. 

Cook for 10-12 mts or till the onions and taro root are lightly browned.
Add chilli pwd, coriander pwd and turmeric pwd and combine well. 

Add the chopped tomatoes and cook further for another 4-5 mts.
Add the grated jaggery and tamarind pulp along with approx three cups of water.

Bring to a boil and reduce flame and cover with lid. Let it cook for 8-10 mts till the gravy thickens slightly.
Serve hot with steamed rice.