Arvi/Chamagadda pulusu

Ingrediants:
1/2 kg Taro root/Colocasia/Chaamagadda/Arvi/Chembu
1 lemon size tamarind
2 tomatoes
7-8 pearl onions
2 green chillies
1 tsp ginger-garlic paste
Salt to taste
1 pinch turmeric
1-2 tsp red chilli powder (adjust to taste)
1 pinch methi powder
2 tsp dhania powder
1 pinch asoeftida
1 tsp mustard
1 tsp cumin seeds
1 stalk curry leaves
Corn flour (optional)

Method:

Immerse taro root in water and boil for 10-15 minutes. You can run a fork through the tuber to see whether it is cooked enough. Try not to over boil as these tubers tend to get mushy and sticky if they do. Peel off the skin and keep aside.
Slit the green chillies vertically and cut in half, peel skin off the onions and chop the tomatoes.
Soak tamarind for some time and extract the juice by separating the pulp, keep aside.
Take one and half teaspoon of oil in a deep-bottomed vessel, drop in asoeftida, mustard, cumin, curry leaves, green chillies, onions in that order.
When onions turn slightly transparent add the ginger-garlic paste and fry until the rawness of the paste is gone.
Add chopped tomatoes and some salt. Fry until the tomatoes start leaving oil.
Then turmeric+red-chilli powder+ methi powder+dhania powder and mix well.
Now add the peeled taro-roots, stir carefully so that they are not mashed for about 5 minutes.
Pour the extracted tamarind juice, add 2 cups of water (or the liquid consistency you like) and keep it to boil for another 10 minutes.
To increase thickness of the pulusu you can add a tea spoon of corn flour (mixed in quarter cup of water) or couple of tsps of boiled plain toor dal.
Tastes wonderful when had with plain white rice or chapatis