Chamagadda / Arbi / tatro root is a starchy tuber similar to potato with a brown fibrous skin and gravy white flesh. It can be cooked in several ways, Tastes best when they are deep fried like chips as we saw and learnt before with dal and steamed rice . This is one more recipe with chamagadda name gujju will sweet and can served with rice and roti also .
Ingredients =
- Chamagadda's or tarto root - 8 - 10
- onion - 2 [ medium ]
- Tamarind - 1 lemon sized ball washed and soaked and extract thick pulp
- Jaggery - 1 tsp
- Turmeric powder - 1/3 tsp
- Salt as per taste
- Red chilli powder - 1 tsp
- Oil - 1 tsp
Talimpu =
- urad dal - 1/2 tsp
- mustard seeds - 1/3 tsp
- cumin seeds - 1/3 tsp
- curry leaves - 5
- red chillies - 2 split into three
Method of preparation =
In a pressure cook , cook chamagaddalu [wash thoroughly before cooking] for 6 visils so that it will cook well .
Peel and chop onions into medium size.
Peel the taro root and coarsely smash them into paste .
In bowl add chamagujju ,salt,red chilli powder,jaggery and tamarind pulp and chopped onions and mix with
1/2 cup of water .[ check the spice and add accordingly ]
Heat a saute pan , add oil once heated , and all talimpu ingredients in order once they cracked add talimpu to the mixed chagadda gujju and close the lid for few sec's and serve with hot steamed rice and fulka 's.
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