Monday, May 2, 2016

Dr. Mantena's Special - Chamagadda Minupa Vadiyala Koora

Friends! I published the process of making minupa vadiyalu in the previous update. Some of my readers requested to publish the way to cook those vadiyams. Hence, I have come up with a popular North Indian recipe as Dr. Mantena's special - 'Chamagadda Minupa Vadiyala Kura.' It tastes good both with rice and phulkas. So, without wasting any time further let's see the ingredients required for the dish.


Chamagadda (Taro Root)        -        6 (medium size)
Minupa Vadiyalu                    -        1 cup
Tomatoes                             -        2 (medium size)
Green chilies                         -        2-3
Curry leaves                         -        1 leaf
Coriander leaves                    -        1 bunch (small size)
Lemon                                  -        2 medium size
black gram                            -        1 tea spoon
chickpea gram                       -        1 tea spoon

Making Time:         30 to 40 mins.

Serving:                 2 people.


This recipe is quite easy to cook as you don't have many things to do. Many curries take lot of pre-cooking time in cutting and rinsing but this doesn't take much time in pre-cooking but have to cook the taro roots (chamagadda) bit longer as it takes time to get soft. Let's go in to preparation now.

1. Take 6 medium sized taro roots and cut in 8 pieces each as shown in the picture below. Peel off the skin of Taro roots with a knife or scraper and keep it a side in a bowl.


2. Chop tomatoes into small pieces and keep it aside.

3.  Now put up the flame and keep a non-stick pan on the stove. Dry roast a cup of minupa vadiyalu on a medium flame till brown and keep it a side. Once they get roasted you sense some aroma of those vadiyalu.

4. Add 1 tea spoon of blackgram, chickpea gram,  curry leaves and green chilies for tampering.


5. As the tampering gets ready add chopped taro roots into it and fry for 5 minutes stirring occasionally on a low flame.

6. 5 minutes later add chopped tomatoes, a glass of water and cover the lid to cook for 20 to 25 minutes. If you want to eat this with rice add another glass of water. One glass of water is enough if you want to have it with rotis or phulkas.

7. Check whether the taro roots become soft by pressing with a spoon or knife after 25 minutes.

8. Now add the roasted minupa vadiyala into the pan and let it cook for another 5 to 8 minutes. Add chopped coriander leaves and let it cook for 2 minutes.


9. Now put off the flame and add juice of two medium sized lemons into the dish and serve hot. It tastes great if you serve hot with rice or phulkas. The secret of eating saltless, oil less, masala less food is to serve hot.


Do try and let me know. Keep watching the space for more updates.


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