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–+ servings

Colocasia In Tamarind Soup

Colocasia/chembu tubers cooked in tamarind juice, jaggery and other ingredients
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Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Andhra
Servings 4 people

Ingredients
  

  • 500 g Colocasia Chembu
  • 1 cup Tomatoes chopped
  • 100 g Tamarind
  • 1 tbsp Red chilly powder
  • 50 g Jaggery Sharkara
  • 1 tsp Turmeric powder
  • 6 nos Roughly mashed garlic cloves
  • 1/2 cup Onions chopped
  • 2 tbsp Green chillies chopped
  • Ginger garlic paste - 1 tsp
  • 1 tsp Mustard seeds
  • 1 tsp Coriander seed powder
  • 200 ml Refined Oil
  • Salt As reqd
  • 1/4 cup Curry leaves
  • 1 cup Coriander leaves finely chopped

Instructions
 

  • Cook the colocasia tubers in boiling water till the tubers become smooth. Peel the outer husk and keep the tubers aside.
  • Add warm water to the tamarind, soak for about fifteen minutes and extract thick juice into a bowl.
  • Take a deep bottomed pan, add oil and heat. Splutter the mustard seeds.
  • Add the onion pieces and fry until brown. Add the tomato pieces, ginger-garlic paste, green chilly pieces, turmeric powder, red chilly powder and roughly mashed garlic bulbs and simmer until tomato pieces become smooth.
  • Add the colocasia tubers, coriander seed powder, curry leaves and enough salt. Mix well and fry till oil shows up.
  • Add the tamarind juice and jaggary, mix thoroughly, add water and place a lid on the pan.
  • Allow the contents to simmer in medium flame till cooked well.
  • Top the dish with chopped coriander leaves and serve hot with rice.
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