Chama Dumpa Vepudu (Kurkuri Arbi or Crispy Taro Root Fry)

I have posted one version of a Chama Dumpa Vepudu or Crispy Arbi some months ago. That is the version we make most often at home because it is healthy. This is a crispy version I make when we have guests, especially kids, or when I feel particularly indulgent. Alas, unlike the Crispy Kurkuri Bhindi, I am yet to find a low oil version of this dish.

However, an occasional indulgence can be pardoned as it was in our home last week. 🙂

Serves: 4

Preparation Time: 60 Minutes

Cooking Time: 45 Minutes

Implements: Ideally, a large, flat-bottomed kadai/wok.

Ingredients

1. Chama Dumpa, Arbi or Taro Root – 1/2 kg
2. Red Chilli Powder – 1 tsp
3. Oil – 2 tbsp
4. Salt to Taste – 1 tsp + To Taste

Method

1. Wash but do not peel the chama dumpa.
2. In a large vessel, add the whole chama dumpa and just enough water to cover the chama dumpa.
3. Add 1 tsp salt.
4. Pressure cook for just one release of pressure/one whistle. The chama dumpa should not be fully cooked. That will happen when we stir-fry.
5. Let the cooker cool.
6. Using a colander, drain all the water.
7. Set aside in the colander for 30 minutes for the chama dumpa to dry out a bit.
8. When the chama dumpa is cool, peel them.
9. Cut them into thin discs. Ensure the discs are not too thin because then they will break.
10. In a wok, heat the oil.
11. Add the chama dumpa discs and mix well with a gentle hand.
12. Over low-to-medium heat, let the pieces fry while mixing occasionally. Ensure both sides of the discs fry.
13. Stir-fry till the chama dumpa pieces start to brown and become crisp.
14. Turn off the heat.
15. Add salt and chilli powder.
16. Mix well.
17. Do not cover. If you do, the resulting condensation will mean that the crispness will be lost.
18. Serve immediately with Sambar Rice, Bisi Bele Bhath or Curd Rice!