Tuesday, April 21, 2009


Arbi in telugu it is called as chamadumpa or chamagadda. and it is called as Corm which is a Tuber just grown below the groun surface,botanically it is named as Colacasia Antiquorum.
Corm is the most common vegetable used in South indian recipes,mainly used for makin pulusu and fry.

The leaves of colacasia is also used for cooking,just they make the masal stuff in the leaves and cook on steaming,finally seasoned.

Pulusu the sweet and sour sauce is nothing but dishes cooked with tamarind by adding some spice powders and also adding little sweetness to it, which makes a great combination with plain rice and kichidi.

  1. Chama dumpalu -4
  2. Tamarind juice-2 tablespoons
  3. Finely chopped shallots-1/2 cup
  4. Green chili paste-1/2 teaspoon
  5. Dhaniya powder-1/2 teaspoon
  6. Sesame seed powder/ roastednuvvula podi-3 teaspoons
  7. Sugar-1 1/2 teaspoons
  8. Salt-to taste
  9. Oil for seasoning
  10. Mustard and cumin -1 teaspoonCurry leaves-10
  11. Dried red chili chopped -1
  12. Methi seeds-5
  13. Ginger garlic paste-1/2 teaspoon
  14. Turmeric- 1/8 th teaspoon
  15. Cilantro-1 table spoon
  • Boil arbi in water,peal the skin and cut into small circles.
  • Roast sesame seeds and make to fine powder
  • Extract juice from tamarind
  • Chop onions length wise
  • Chop cilantro


  1. Heat oil in a pan and make seasoning.
  2. Add onion fry well
  3. Now add ginger garlic paste and turmeric
  4. When onion turns light brown add tamarind juice,green chili paste and salt.
  5. When it starts boiling add chopped arbi and cook for 8 minutes
  6. Add sugar,sesame seed powder,dhaniya powder
  7. Finally garnish with cilantro