Chamadumpe Curry
Veg
Vegan
Taro root curry in kachampuli — chamadumpe (colocasia/arbi) boiled until tender and cooked in a coconut and red chilli gravy finished with kachampuli vinegar, which prevents the taro's characteristic itchiness and adds a sharp, fruity sourness. The taro cubes absorb the coconut-kachampuli gravy deeply. A beloved Coorgi vegetarian preparation.
Cuisines
Coorgi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 250 grams | chamadumpe (taro root) |
| 1 tablespoon | vegetable oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | tamarind paste |
| 1 cup | water |
| 1 small | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 2 tablespoons | fresh coriander leaves, chopped |
| — | salt to taste |
Instructions
- 1 Peel and slice the chamadumpe (taro root) into medium-sized pieces.
- 2 Heat oil in a pan over medium heat and add mustard seeds and cumin seeds.
- 3 Once the seeds splutter, add the chopped onion, garlic, and ginger. Sauté until the onions turn translucent.
- 4 Add turmeric powder, red chili powder, and coriander powder. Stir well.
- 5 Add the sliced chamadumpe to the pan and mix to coat with the spices.
- 6 Add tamarind paste and water, then stir to combine.
- 7 Cover and cook on low heat for 15-20 minutes, or until the chamadumpe is tender.
- 8 Adjust salt to taste and garnish with fresh coriander leaves before serving.
Tips
Ensure the taro root is cooked thoroughly to avoid any itchiness. Adjust the spice levels according to your preference.