Chamadumpala Pulihora Koora | Arbi (Tara root | Colocasia) Tamarind Curry Recipe | Quick and Easy Side Recipes

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Sometimes simplicity belies a truth about one's cooking and it is hard to prepare simple food so delicately that there is no hiding behind artifice where each ingredient shines through by itself. It doesn't have to be those butter-laden pleasure bombs like Palak Paneer or Makhani. On a day when am out of time or bored of eating rich, high calorie food, I opt for dishes like today's which are quick, easy and come very handy with less than 5 main ingredients. This Arbi Curry is still a family favorite and my mum makes it at least weekly once. Its tangy and its zingy! Try it today.

Enjoy.

{Recipe} Arbi Tamarind Dry Curry | Chamadumpala Pulihora Koora 

Ingredients:

10-12 arbi/colocasia/tara root/chamadumpalu
few curry leaves
salt - to taste
1/8 tsp turmeric
1/4 tsp red chilli powder
2 green chillies, chopped
2 tbsp (or more if desired) tamarind pulp

For Tadka -

1 tbsp oil
1/2 tsp each of - cumin seeds, mustard seeds, chana dal and urad dal
1 pinch of hing

Preparation:

1. Pressure cook arbi for 2 whistles. Peel and cut into even sized pieces.

2. Heat oil in a shallow pan and add all the ingredients listed under 'tadka'. On low-medium flame, let them sizzle a bit. Then add green chillies, curry leaves, tamarind pulp, salt, turmeric and chilli powder. Once the spices are cooked for 1-2 minutes on low flame, add boiled arbi. Toss gently until evenly coated. Cook on medium-high flame for 4-5 mins until they are nice & golden. Serve as a side with rice and rasam.

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Today is Day 27 of my NaBloPoMo challenge. Check out all of the posts previously published here.

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until tomorrow,