Comments on: Taro Root Soup (Chaama Dumpala Rasam) http://www.nandyala.org/mahanandi/archives/2005/04/07/taro-root-soupchaama-dumpala-rasam/ Cooking with Consciousness ~ Indi(r)a's Recipe and Photo Journal Sun, 08 Nov 2009 06:12:02 +0000 http://wordpress.org/?v=2.0.4 by: anuradha http://www.nandyala.org/mahanandi/archives/2005/04/07/taro-root-soupchaama-dumpala-rasam/#comment-1455943 Wed, 08 Apr 2009 21:19:14 +0000 http://www.nandyala.org/mahanandi/archives/2005/04/07/taro-root-soupchaama-dumpala-rasam/#comment-1455943 we make it like pulusu like karakaya pulusu or bendakaya pulusu. tastes good that way than this watery type. try it. we make it like pulusu like karakaya pulusu or bendakaya pulusu. tastes good that way than this watery type. try it.

]]> by: Jayashree http://www.nandyala.org/mahanandi/archives/2005/04/07/taro-root-soupchaama-dumpala-rasam/#comment-2305 Thu, 02 Feb 2006 21:18:11 +0000 http://www.nandyala.org/mahanandi/archives/2005/04/07/taro-root-soupchaama-dumpala-rasam/#comment-2305 Nice.. I pressure cook them, peel, dice them into big chunks, add some salt, haldi, chilli powder and let ie soak for 5 -10 minutes. Then, I shallow fry them until the outside is crisp. Eat it with rice/rasam or sambhar. Its one of my favourite ways to make many root vegetables (potatoes, unripe bananas etc). You are right that the trick is to not overcook them. <i>Indira replies... That's another recipe I know with taro roots. Vijay, my husband likes when I make them like the way you mentioned. I'll blog about this recipe one of these days. Thanks for the comment, Jayashree. </i> Jayashree Nice.. I pressure cook them, peel, dice them into big chunks, add some salt, haldi, chilli powder and let ie soak for 5 -10 minutes.

Then, I shallow fry them until the outside is crisp. Eat it with rice/rasam or sambhar.

Its one of my favourite ways to make many root vegetables (potatoes, unripe bananas etc).

You are right that the trick is to not overcook them.

Indira replies…
That’s another recipe I know with taro roots. Vijay, my husband likes when I make them like the way you mentioned. I’ll blog about this recipe one of these days. Thanks for the comment, Jayashree.

Jayashree

]]> by: Melissa http://www.nandyala.org/mahanandi/archives/2005/04/07/taro-root-soupchaama-dumpala-rasam/#comment-1317 Mon, 28 Nov 2005 20:28:31 +0000 http://www.nandyala.org/mahanandi/archives/2005/04/07/taro-root-soupchaama-dumpala-rasam/#comment-1317 This root is called "OTOE" in Panama! :) This root is called “OTOE” in Panama! :)

]]> by: Mika http://www.nandyala.org/mahanandi/archives/2005/04/07/taro-root-soupchaama-dumpala-rasam/#comment-68 Tue, 30 Nov 1999 00:00:00 +0000 http://www.nandyala.org/mahanandi/archives/2005/04/07/taro-root-soupchaama-dumpala-rasam/#comment-68 I love spicy andhra food. Can I request a recipe from you? I recently made avakkai pickle and it did not come out well. Do you have a recipe? I love spicy andhra food. Can I request a recipe from you? I recently made avakkai pickle and it did not come out well. Do you have a recipe?

]]> by: Indira http://www.nandyala.org/mahanandi/archives/2005/04/07/taro-root-soupchaama-dumpala-rasam/#comment-69 Tue, 30 Nov 1999 00:00:00 +0000 http://www.nandyala.org/mahanandi/archives/2005/04/07/taro-root-soupchaama-dumpala-rasam/#comment-69 Mika, sorry to hear that.Because of high moisture content of air and cold, mango pickle spoils very fast here in our area. You can make two varieties of pickles with mango, tokku( mango shavings) or cutmango, which one you want? I usually make tokku pacchadi.<BR/>*First grate mango(If you find it diificult to grate, then cut mango into pieces, along with the dry ingredients, grind into smooth paste). <BR/>*Fry 10 to 12 red chillies,1tsp menthi(fenugreek0 seeds, add 2 to 3 tsps of salt, powder them together.<BR/>*Heat 2 tsps oil, add mustard seeds and two cloves of garlic,fry them then add the mango paste, pinch of turmeric powder and asafoetida, mix it well. (taste it for salt)<BR/>* I usually fry this paste on slow heat for 5 mts like that, to reduce the rawness of mango.<BR/>*Leave it to cool, then store in a dry, airtight jar.<BR/>We usually finish it off within one to two days. Hope this helps. For avakaya pickle, the recipe is standard, you can find it in <A HREF="http://www.bawarchi.com/contribution/contrib2946.html" REL="nofollow">bawarchi</A>. Mika, sorry to hear that.Because of high moisture content of air and cold, mango pickle spoils very fast here in our area. You can make two varieties of pickles with mango, tokku( mango shavings) or cutmango, which one you want? I usually make tokku pacchadi.
*First grate mango(If you find it diificult to grate, then cut mango into pieces, along with the dry ingredients, grind into smooth paste).
*Fry 10 to 12 red chillies,1tsp menthi(fenugreek0 seeds, add 2 to 3 tsps of salt, powder them together.
*Heat 2 tsps oil, add mustard seeds and two cloves of garlic,fry them then add the mango paste, pinch of turmeric powder and asafoetida, mix it well. (taste it for salt)
* I usually fry this paste on slow heat for 5 mts like that, to reduce the rawness of mango.
*Leave it to cool, then store in a dry, airtight jar.
We usually finish it off within one to two days. Hope this helps. For avakaya pickle, the recipe is standard, you can find it in bawarchi.

]]> by: Mika http://www.nandyala.org/mahanandi/archives/2005/04/07/taro-root-soupchaama-dumpala-rasam/#comment-70 Tue, 30 Nov 1999 00:00:00 +0000 http://www.nandyala.org/mahanandi/archives/2005/04/07/taro-root-soupchaama-dumpala-rasam/#comment-70 Thanks for the recipe Indira. It is on my must-try list. Thanks for the recipe Indira. It is on my must-try list.

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