Chamagadda / Arbi / Taro Pulusu

Method

For 4 · quantities update with the serves control

1. 1

   Prep the chamagadda / arbi / taro

   Boil the chamagadda / arbi / taro until about 85 percent cooked, then set it aside. It finishes cooking in the sauce, so it stays tender and soaks up the flavour.

2. 2

   Warm the gravy

   Add 196 g of the base with 140 g of water to a pan and warm it over a gentle flame for a minute or two, until it just begins to bubble.

3. 3

   Bring it together

   Add the cooked chamagadda / arbi / taro and simmer for about 10 minutes, stirring now and then, until the gravy clings to every piece and the oil just begins to glisten on top.

4. 4

   Finish

   Serve hot.

Chef's tip. keep the same ratio for any batch - just multiply every quantity by your number of portions.