Chamadumpe Curry

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.