Chamadumpala Pulusu (Taro/Arbi Tamarind Gravy Curry)

 Arbi - Wash and boil ¼ kg of Chamadumpalu / Arbi / Colocosia in microwave for 8 minutes. Once they are cool enough, peel and cut them into bite-sized pieces.

Curry - Heat a tbsp of Oil in a pan, splutter ½ tsp of Mustard Seeds, a big pinch of Methi Seeds and few Curry Leaves. Add a chopped Onion, 3-4 slit Green Chillis and saute for a minute. Add the arbi pieces, Salt to taste and cook for 10-12 minutes or till the onions are lightly browned. Add a tsp of Red Chilli Powder, a tsp of Coriander Powder, a pinch of Turmeric and combine well. Add 2 chopped Tomatoes and cook further for another 4-5 minutes. Add a tsp of grated Jaggery, a tsp of Tamarind Pulp along with 3 cups of Water. Bring to a boil and reduce heat and cover cook for 8-10 minutes till the gravy thickens slightly. Garnish with few Coriander Leaves and serve hot.