Taro roots (chema dumpalu)-10 to 12
Chopped onions (ullipayalu)-2
Green chillies (pachi mirapakayalu) cut into halves-4
Dry red chilli powder or endu karam-1 teaspoon
Salt (uppu) to taste
Tamarind pulp (chintha pandu gujju)-2 table spoons
Garam masala-1 teaspoon
Ginger-garlic paste (allam-vellulli mudda)-1 teaspoon
Turmeric powder (pasupu)-a pinch
Oil (nune)-2 tablespoons
Red dry chilly pieces (endu mirapakayalu)-4
Urad dal (minapa pappu)-1/2 teaspooon
Gram dal (pachi sanaga pappu)-1/2 teaspoon
Cumin seeds (jeelakarra)-1/4 teaspoon
Mustard seeds (aavalu)-1/4 teaspoon
Fenugreek seeds or menthulu-1/4 teaspoon
Curry leaves (karivepaku)-a few
Chema dumpalu or Taro roots…
1. Wash and boil the taro roots till they become soft enough to peel off.
2. Let them cool and peel off the skin, Cut into pieces.
3. Heat the oil in a pan and add red dry chilli pieces, urad dal, gram dal and fenugreek seeds.
4. Let them fry until they turn brown and add the cumin seeds, mustard seeds and curry leaves.
5. Add the chopped onions, green chillies, ginger-garlic paste and fry them until they become transparent.
6. Now add the cut taro pieces and fry for two minutes.
7. Add the turmeric powder, chilly powder, salt and tamarind pulp.
8. Cook them on a low flame, after adding two cups of water, for five minutes.
9. When it attains desired thickness, add garam masala and cook for 1-2 minutes.
10. Turn off the stove and serve it with plain rice. You can replace the garam masala powder with sambar powder for a variation.