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Taro Roots (Chema Dumpalu)

The document provides a recipe for taro root pulusu, an Indian dish. It includes a list of ingredients like taro roots, onions, chillies, and seasoning ingredients like mustard seeds. The method involves boiling taro roots until soft, then sautéing spices in oil and adding the other ingredients. It is cooked on low flame until thickened, then garam masala is added. The recipe notes that taro roots are high in nutrients but toxic raw, and cooking minimizes this toxicity.

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430 views6 pages

Taro Roots (Chema Dumpalu)

The document provides a recipe for taro root pulusu, an Indian dish. It includes a list of ingredients like taro roots, onions, chillies, and seasoning ingredients like mustard seeds. The method involves boiling taro roots until soft, then sautéing spices in oil and adding the other ingredients. It is cooked on low flame until thickened, then garam masala is added. The recipe notes that taro roots are high in nutrients but toxic raw, and cooking minimizes this toxicity.

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Taro roots (chema dumpalu)

Chema Dumpala Pulusu

Ingredients: Taro roots (chema dumpalu)-10 to 12 Chopped onions (ullipayalu)-2 Green chillies (pachi mirapakayalu) cut into halves-4 Dry red chilli powder or endu karam-1 teaspoon Salt (uppu) to taste Tamarind pulp (chintha pandu gujju)-2 table spoons Garam masala-1 teaspoon Ginger-garlic paste (allam-vellulli mudda)-1 teaspoon Turmeric powder (pasupu)-a pinch Oil (nune)-2 tablespoons Seasoning Ingredients: Red dry chilly pieces (endu mirapakayalu)-4 Urad dal (minapa pappu)-1/2 teaspooon Gram dal (pachi sanaga pappu)-1/2 teaspoon Cumin seeds (jeelakarra)-1/4 teaspoon Mustard seeds (aavalu)-1/4 teaspoon Fenugreek seeds or menthulu-1/4 teaspoon Curry leaves (karivepaku)-a few Chema dumpalu or Taro roots Method: 1. Wash and boil the taro roots till they become soft enough to peel off. 2. Let them cool and peel off the skin, Cut into pieces. 3. Heat the oil in a pan and add red dry chilli pieces, urad dal, gram dal and fenugreek seeds. 4. Let them fry until they turn brown and add the cumin seeds, mustard seeds and curry leaves. 5. Add the chopped onions, green chillies, ginger-garlic paste and fry them until they become transparent. 6. Now add the cut taro pieces and fry for two minutes. 7. Add the turmeric powder, chilly powder, salt and tamarind pulp. 8. Cook them on a low flame, after adding two cups of water, for five minutes.
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8. Cook them on a low flame, after adding two cups of water, for five minutes. 9. When it attains desired thickness, add garam masala and cook for 1-2 minutes. 10. Turn off the stove and serve it with plain rice. You can replace the garam masala powder with sambar powder for a variation

Taro Root

Theres only 2 more weeks left of this 52 week challenge (more on that later this week) and Im running out of steam. A couple of days ago I realized I had nothing planned for this week nothing written, nothing photographed, not even an ingredient chosen, much less purchased. I wandered through my local food co-op, since they usually having something unusual around, and came across these funny looking hairy roots in the produce section:

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They are taro roots, a staple in Asian and African cultures. These root vegetables are native to southeast Asia and considered to be one of the first cultivated plants. Both the root and the large leafy greens it produces can be eaten. The root can be used in place of potatoes in most dishes and have a slightly nuttier flavor. They are high in fiber, vitamins C, E and B6, as well as copper, potassium and manganese. The plant is considered toxic when raw, but cooking minimizes the toxin, especially with a pinch of baking baking soda or by steeping the roots in cold water overnight. It is also recommended to drink milk or consume other calcium rich foods with taro to reduce the effects of the toxins, which contribute to kidney stones, gout or rheumatoid arthritis. I didnt know all that scary toxic stuff until after I had already bought, cooked and eaten some of the taro. Im not too worried though, because as youll see below, the root is boiled, baked and broiled, so I think it is fine. Making baked taro chips is pretty easy and you can flavor them however you like (salty, spicy, etc.) by adding any spices youd like.

Step 1: cook taro root in boiling water until soft (10-20 minutes). Be careful not to overcook, as this makes taro root mushy. Cook until just barely fork soft.

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Step 2: remove taro from water and let cool until you can comfortably handle it. Peel skin (be careful, as the flesh is somewhat slimy and sticky, making it hard to grip).

Step 3: evenly slice peeled taro root in 1/4-1/2 inch slices.

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Step 4: season taro root slices with salt, pepper and your favorite spices (I used tumeric and cayenne pepper).

Step 5: arrange slices on a baking sheet covered with foil. Bake for 10 minutes at 350F, then broil for 6 minutes, turning pieces halfway through. They should be lightly golden brown.

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Step 6: Enjoy! 1. Paolo writes: Interesting to know about taros toxicity I love it but Id probably better limit my intake (though Im confident that the Chinese cooks in Vancouver know how to prepare it). Im really curious about your chips, flavor and texture, Im definitely going to try making them. 2. Jessi writes: I was just wondering around the Richmond District in SF yesterday and found these amazing Asian markets around Clement and 6th. You should check it out, they had all sorts of things I wasnt even sure what they were. It was all really exciting and different. Help you go out with a BANG! 3. sensiblecooking writes: I got some taro roots this weekend. I usually use it for thickening lentil soups. it gives lovely creamy texture to soup. But never made chips.I will have to try your recipe, my other half will love it. 4. Joy writes: I love taro but I hardly get a chance to cook with them. I love the recipe. 5. Adi Venkata writes: Taro Roots is quite a popular dish in India esp. South India. My favorite way is to Taro Root fry (after boil) eaten with rice Simply delicious Thanks for helping with a easy way of making it

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