From the recipe box
Chamagadda Mudda Kura
Kooras, pappus, rasam, pulusu, kootu, and the modular sides that build a Telugu thaali.
- Meal format
- South Indian Thaali Items
- Base
- Rice, Millets, Grains
Chamagadda (Taro Root / Arbi)
From my kitchenCook this meal
Ingredients & method
- Prep
- 10 mins
- Cook
- 28 mins
- Total
- 38 mins
- Serves
- 2
Ingredients
- 4small chamagadda (taro root / arbi)
- as needed for cookingWater
- 2 teaspoonsoil
- ½ teaspoonmustard seeds
- ½ teaspooncumin (jeera) seeds
- ½ teaspoonchana dal
- ½ teaspoonurad dal
- 2 teaspoonstamarind paste
- ¼ teaspoonturmeric powder
- ½ teaspoonred chili powder (mirchi powder)
- to tasteSalt
Notes & Tips
- Chamagadda is a highly underrated vegetable! While it is often used in pulusu, fries, or gravies, this mashed version really highlights its unique texture.
- The key to this recipe is the balance between tangy tamarind, spicy chili, and the creamy texture of mashed taro root.
- Do not mash everything completely into a smooth paste. Leaving a few chunks gives the curry a much better texture.
- This recipe is best made in a nonstick pan because the taro root can become sticky and the bottom layer can otherwise be difficult to manage.
- The slight crust that forms while cooking is one of the best parts — gently mixing it back into the curry adds extra depth and flavor.
Step by step
Method
- 01
Wash the chamagadda thoroughly to remove any dirt.
- 02
Cook the chamagadda until tender:
- 03
Instant Pot: Pressure Cook on High for 4 minutes, followed by natural pressure release.
- 04
Regular pressure cooker: Cook for about 2 whistles.
- 05
Allow the chamagadda to cool completely, then peel off the skin.
- 06
Cut the peeled chamagadda into large pieces.
- 07
Heat oil in a pan over low-medium heat.
- 08
Add mustard seeds and allow them to splutter.
- 09
Add cumin seeds, chana dal, and urad dal. Roast until the dals turn golden and fragrant.
- 10
Lower the flame and add tamarind paste. Add a few drops of water if needed to prevent the tamarind from burning.
- 11
Add turmeric powder, red chili powder, and salt. Mix well.
- 12
Add the chamagadda pieces into the pan.
- 13
Lightly mash some of the chamagadda while leaving some larger pieces intact. The goal is to create a thick, creamy texture while still having some bites of taro root.
- 14
Cook on low flame for 7–8 minutes, gently tossing occasionally.
- 15
As it cooks, a light crusty layer will begin to form at the bottom — mix it back in for extra flavor.
- 16
Serve hot.
- 17
This Chamagadda Mudda Kura is a special family recipe featuring one of my favorite vegetables — chamagadda (taro root), also known as arbi in Hindi. Unlike mashed potatoes, taro root has a naturally thicker, slightly sticky texture that creates an incredibly creamy and indulgent curry.
- 18
It tastes amazing with hot rice and a dollop of ghee!
