Chamagadda Pulusu | Nellore Style | Andhra Style | Arbi | Taro Root Curry

Chamagadda Pulusu | Nellore Style | Andhra Style | Arbi | Taro Root Curry
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Chamagadda Pulusu recipe is traditionally made in Nellore or coastal region or rather we can say specifically Nellore region. Region to region this curry is prepared in different ways, this is tamarind and coconut-based preparation. This recipe I have been having from childhood, at first, I never used to like as arbi/taro root is very sticky and not that tasty to eat. Later as I grew started liking the chamagadda pulusu.

Since it has coconut and jaggery the Curry/Pulusu gets distinct and different flavor to the curry. In this style of recipe what I have seen is that it’s not sticky as much as it is in the other recipes and the taste is best in style. In some recipes, they use a pressure cooker to make the curry. But in this style of making chamagadda pulusu is not sticky compared to what you make in a pressure cooker and other recipes.

Chamagadda or Arbi or Taro root is a very rich source of vitamins and many minerals. Many health facts of taro root, chamagadda/chamadumpa (Telugu), dasheen, kacchalo in Punjabi. It reduces fatigue, weight loss, digestion, hypertension, antioxidant, low glycaemic index, the aging process, omega 3 oils, and muscle health through its vitamin e and magnesium.

This chamagadda pulusu goes well with rice and can go well with roti too, to be frank, I have never tried with chapathi have always tried with white rice, which is my favorite combination.

Chamagadda Pulusu
5 from 14 votes

Chamagadda Pulusu | Nellore Style | Andhra Style | Arbi | Taro Root Curry

Chamagadda Pulusu recipe is traditionallymade in Nellore or coastal region or rather we can say specifically Nellore region.

Course Main Course
Cuisine Indian
Keyword chamagadda, chamagaddapulusu, nellorestylechamagaddapulusu, taroroot
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 5
Calories 1074 kcal
Author Kalyon Subbarao


To Make Masala:

  • 1.5 Tbsp Channa Dal
  • 1 tsp Jeera
  • 1.5 Tbsp Coriander Seeds
  • 1 tsp Methi seeds
  • 1.5 tsp Urad DAL
  • 5 Nos Red Chillies
  • ¼ Cup Grated Fresh Coconut
  • 1.5 Tbsp Jaggery

Other Ingredients:

  • 2 Tbsp Oil
  • 1 tsp Mustard Oil
  • 1 tsp Jeera
  • 1 Tsp Channa Dal
  • 1 tsp Urad Dal
  • 1 Sprig Curry Leaves
  • 1 no Broken Red Chilli
  • 1 Cup Diced Onion
  • 1.5 Tsp Turmeric
  • 2 Cups Chamagadda/Arbi Boiled, Peeled and Diced
  • ¼ Cup Chopped Coriander
  • ½ Cup Tamarind Extract
  • 2 Cups Water


Making Chamagadda Pulusu:

  1. In Frying Pan take all the ingredients mentioned for masala expect fresh coconut and jaggery dry roast them until they start to give a nice aroma.
  2. And take the roasted items/spices in a grinder jar along with fresh coconut and jaggery and grind them into a fine powder and keep it aside.
  3. In the same frying pan takes 2 tbsp oil and put the mustard seeds, jeera, channa dal, urad dal, curry leaves, one broken red chilli fry them for a second or two until the mustard starts popping.
  4. Then put diced onion, turmeric and fry them till the onion becomes translucent.
  5. Now at this stage add the cooked, peeled and diced Chamagadda/Arbi and fry it for a minute or two and toss it with the rest of the spices nicely.
  6. Add chopped coriander, the ground masala powder, chopped coriander and the tamarind extract to the pan and mix all these nicely.
  7. Add 2 cups of water and nicely stir it and cook the Chamgadda Pulusu until it gets thick
  8. And remove from the stove and serve it with white rice.

Recipe Notes

  • After dry roasting the spices meant for masala powder, let it cool down and then grind them.
  • After the chamagadda/arbi is cooked, let it cool down before you peel it. Otherwise, it might get very mushy.
  • Arbi/chamagadda should not cook more than 3 whistles in the pressure cooker.
  • If anyone does not want to use tamarind, one can use kokum or lime juice as the souring agent.
  • Let the curry/Pulusu cool down for 20 minutes before serving it. Serve it with rice/chapati.

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