Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Taro Root Soup (Chaama Dumpala Rasam)

Taro root (Chaama Dumpalu) is a starchy tuber vegetable like potato but has nut-like flavor when cooked. I know four recipes with taro root, among all; the easiest one is this taro root rasam or soup.

Taro Roots

Boil 5 medium sized taro roots (chaama dumpalu) in water for about 5 to 8 minutes. Don’t keep the roots in hot water for too long. They must be firm, not soft or mushy to touch after removing from the water.

Remove them from the water. Peel the skin off. The skin comes off easily and the tuber inside holds its shape without going all mushy. That’s the result of timely removal from hot water and is what we want for this recipe.

Cut each one into one inch thick round pieces.

Boiling Taro roots in waterPeeling the skin off

Ingredients to make taro root soup (chaama dumpala rasam):

1 small onion, cut into thin long pieces
3 tablespoons of tamarind juice,
Small piece of jaggery or 2 tsp of sugar
1/4 tsp of redchilli powder and turmeric
1/2 tsp of salt
popu ingredients: 1 tsp each of mustard seeds, cumin, minced garlic and curry leaves

Taro Root slicesJaggery pieces


On medium flame, in a saucepan, add one tsp of oil, do the popu (tiragamata).To it add onions, fry them little bit, and then add tamarind juice, salt, red chilli powder, jaggery (sugar), and one cup of water. Stir them once, cover and bring it to boil. Remove the lid and add taro root pieces and let it simmer for few more minutes.

Serve the rasam hot with rice.

Chama Dumpala Rasam (Taro Root Soup)

Taro root rasam

Posted by Indira©Copyrighted in Taro Root (Thursday April 7, 2005 at 10:02 pm- permalink)
Comments (6)

The New Home of Mahanandi:

6 comments for Taro Root Soup (Chaama Dumpala Rasam) »

  1. 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?

    Comment by Mika — May 12, 2005 @ 1:02 pm

  2. 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.

    Comment by Indira — May 13, 2005 @ 9:20 am

  3. Thanks for the recipe Indira. It is on my must-try list.

    Comment by Mika — May 14, 2005 @ 1:11 am

  4. This root is called “OTOE” in Panama! 🙂

    Comment by Melissa — November 28, 2005 @ 3:28 pm

  5. 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.


    Comment by Jayashree — February 2, 2006 @ 4:18 pm

  6. we make it like pulusu like karakaya pulusu or bendakaya pulusu. tastes good that way than this watery type. try it.

    Comment by anuradha — April 8, 2009 @ 4:19 pm

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