Goddu Pulusu - Chama (Amorphophallus)

This is again a traditional south indian recipe. It is made with Amorphophallus. A sticky starchy kind of potato. This is like sambar except that it has no daal it in as the vegetable has enough start in it already:-). This dish is eaten along with daal (pappu) on the side.

Ingridients:-
Chama gadda - 8 peices
Tamarind Pulp - 5 tb spoons
Green chillies
Jaggerry

1. Pressure cook amorphophallus to three whistles. peel off and cut them into big / med peices
2. take oil in a pan and season with mustard seeds, jeera and hing. Once the mustard seeds sputter add green chillies and curry leaves
3. Add little turmeric powder. now add them cooked chaama and add water
4. Now see that the chama dissolves a little in water and the semi thinner liquid is formed. Add tamarind juice now.
5. Now add jagerry and mix well.
6. If the consistency is thin, then add a little cooked toor daal. Else do not add.
7. Bring the pulusu to boil. Add little sambar powder.
8. Cook for 5 mins and take off from heat.

Serve with plain toor daal and rice and papad.