The conversation goes something like this:
Us: Ooh, it’s so hot!
Them: Here it’s torrid! You’re so much better off, look at us!
Us: Why? It’s humid and yucky here, it sticks!
Them: Yeah, but it’s searing, dry heat here, that’s worse!
Us (gripping the phone harder, how dare they assume we suffer any less?): I don’t know, it feels like hell all the same!
Them: Oh, it’s dreadful here, believe me. At least you have the sea breeze!
Us: Huh! That’s a myth! Come here and go out in the afternoon, you’ll find out!
Them: Oh, my place is the worst! Now, if only we were in (so-and-so city), things would have been different!
Us: Hey, it was 43 C here today!
Them: We have power cuts too!
Us: Yeah, well, there’s no telling when we will start having them either! And you have a nice, airy house, we’re cooped up in flats in these cities … (and I can’t even open my kitchen windows as we don’t know when the carpenter will come, he hasn’t even gotten back to us with the estimate for the rat mesh, it’s been a week, the place reeks of cooking, grumble, grumble …)
Them: Ok, ok, what else …
Isn’t this a familiar scenario? We’re always trying to outdo each other in the heat stakes, but life goes on, the heat has to be borne, meals have to be made, events have to be participated in, which brings us to the crux of this post – two stews for RCI-Andhra Pradesh, hosted this month by Latha of Masala Magic.
Colocasia and tamarind are the common ingredients, so if you have half a kilo (about a pound) of the first, you can divide it between both. Stew 1, on the left, is chamadumpala pulusu, and that on the right is a mixed pulusu which includes chamadumpa. If you have some stray and suitable vegetables crying to be used up, this is your dish!
Stew 2
Colocasia/taro root/chamadumpalu – ¼ kg, boiled but not mushy, peeled, cut into roundels
Tomato – 2 medium, chopped
Green banana – 2 medium, boiled but not mushy, peeled, diced (You can also use six okra/ladies finger, halved, but make sure you fry them in Step 2.)
Brinjal/Eggplant – 3-4 small, round ones, quartered (you may put them in water with a pinch of salt till you use them)
Onions – 2, medium, chopped
Green chillies – 4, chopped
Turmeric – ¼ tsp
Salt to taste
Tamarind – ½ a fistful (Soak in a cup of water, squeeze about 30 minutes later for the juice, discard pulp – hot water speeds up the process)
Tempering
Mustard seeds – 1 tsp
Curry leaves – 3-4
Fenugreek seeds – ½ tsp
Oil – 3 tsp
Coriander leaves – for garnish
1 Heat oil, add mustard seeds. Once they splutter, put in fenugreek seeds and then the onions and the chillies. Fry well.
2 Now add the brinjal, green banana, salt, turmeric, saute, and then let it cook covered, on simmer.
3 When the brinjal is soft, add the tomatoes, continue cooking on simmer, covered.
4 Once the tomato cooks to pulp, add the colocasia, stir, let cook for two minutes.
5 Now add the tamarind juice, let it cook again for a while. You can add water if it’s too thick for your liking.
6 Garnish with coriander.
If it’s too sour, you can add a bit of jaggery at the end.
Now for Stew 1
Colocasia/taro root/chamadumpalu – ¼ kg, boiled but not mushy, peeled, cut into roundels
Onions – 2, medium, chopped
Green chillies – 2, slit
Chilli powder – 1-1/2 tsp
Turmeric – ¼ tsp
Salt to taste
Tamarind – ½ a fistful (Soak in a cup of water, squeeze about 30 minutes later for the juice, discard pulp – hot water speeds up the process)
Tempering
Mustard seeds – 1 tsp
Curry leaves – 3-4
Fenugreek seeds – ½ tsp
Dry red chillies – 2, in bits
Oil – 2 tsp
Jaggery – 1-2 tsp
Coriander leaves – for garnish
Heat oil. Temper with the mustard seeds, curry leaves, red chillies, fenugreek seeds.
Add onions, green chillies and turmeric, fry well.
Put in the colocasia, add the chilli powder and mix.
Now add the tamarind extract and salt. Cook on simmer.
I usually add some jaggery at the end to give it a hint (just a hint) of sweetness, but it’s optional.
Now revel in these stews of your own making!
Regional Cuisines of India Colocasia/taro root/chamadumpalu Vegetarian Tamarind Gravy Stew
