Cheppagada Pulusu - Andhra Style(Taro gravy)

Ingredients:

100 gms arbi

6 to 8 baby onions (or else 1 onion chopped )

2 to 3 green chillies

2 tomatoes (chopped)

few curry leaves

5 to 6 garlic pods mashed

1 lemon size tamarind ball (Soak in warm water for 10 to 15 mins and make thick juice)

1 tea spoon each rai, jeera and urad dal

2 red chillies

1 tea spoon each jeera and methi (fry with out oil and make fine powder)

1 tea spon red chilli powder

1/4 tea spoon haldi

Salt to taste

1 table spoon gud or sugar

2 table spoons oil

 Procedure:

Heat oil in a pan.  Add rai, jeera and urad dal.  When rai starts spluttering add red chillies, curry leaves and mashed garlic pods.  Fry for a while and add baby onions (or chopped onions) and green chillies.  Fry in a medium flame until the onions turn pink.  Now add chopped tomatoes and cook for few more mins.  

Add boiled arvi/arbi/chamagadda pieces

When the tomatoes are cooked add boiled arvi/arbi/chamagadda pieces.  Also add red chilli powder, haldi powder and salt.  Mix well and cook for 2 to 3 mins.

Chena / Senaikizhangu Varuval -Taro Fry

Chena / Senaikizhangu (Taro) - 1/2 cup (chopped)
Tamarind - 1 small gooseberry size.
Turmeric - 1/2 tsp
Chili powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Salt to taste
Oil as needed.

To roast and grind:
Red chili - 2
Garlic - 2 cloves
Fennel seeds - 1/2 tsp

Method:
1. Chop the taro into bite size squares and wash well. Boil the taro with enough water in a bowl with turmeric and tamarind until soft yet crunchy. Don't over cook it or else it will turn mushy. Strain it and discard the tamarind and set aside to cool.

2. In a pan dry all the ingredients on low flame till a nice aroma comes. Take care not to  burnt it. Cool down, coarse grind and keep it aside.

3. Mix the cooked taro with this grounded mixture along with chili, garam masala and coriander powder and marinate it for 10 -15 mins.

  Fry until golden brown and crisp.

Serve with sambar and hot rice. Also goes well with curd rice.I did Sorrel Leaves dal. It was delicious. .