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. 🙂
Preparation Time: 60 Minutes
Cooking Time: 45 Minutes
Implements: Ideally, a large, flat-bottomed kadai/wok.
- Chama Dumpa, Arbi or Taro Root – 1/2 kg
- Red Chilli Powder – 1 tsp
- Oil – 2 tbsp
- Salt to Taste – 1 tsp + To Taste
- Wash but do not peel the chama dumpa.
- In a large vessel, add the whole chama dumpa and just enough water to cover the chama dumpa.
- Add 1 tsp salt.
- 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.
- Let the cooker cool.
- Using a colander, drain all the water.
- Set aside in the colander for 30 minutes for the chama dumpa to dry out a bit.
- When the chama dumpa is cool, peel them.
- Cut them into thin discs. Ensure the discs are not too thin because then they will break.
- In a wok, heat the oil.
- Add the chama dumpa discs and mix well with a gentle hand.
- Over low-to-medium heat, let the pieces fry while mixing occasionally. Ensure both sides of the discs fry.
- Stir-fry till the chama dumpa pieces start to brown and become crisp.
- Turn off the heat.
- Add salt and chilli powder.
- Mix well.
- Do not cover. If you do, the resulting condensation will mean that the crispness will be lost.
- Serve immediately with Sambar Rice, Bisi Bele Bhath or Curd Rice!
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