Chama Dumpa Vepudu | Crispy Arbi Fry from Andhra Pradesh
Chama Dumpa Vepudu | Crisp Arbi Fry from Andhra Pradesh
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

I love crispy, fried arbi with my sambar rice or curd rice. The crunch of these fried vegetables is most welcome on a weekend meal, when calorie-watching is at an all-time low.

Course: Accompaniment
Cuisine: Andhra Pradesh, Indian, Tamil Nadu
Keyword: Chama Dumpa Vepudu, Fried Arbi, Fried Colocassia
Servings: 4 People
Author: Aruna
  • 400 gms Arbi, Chama Dumpa, Taro Root, Colocassia
  • 2 tsp Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Mustard Seeds
  • 6 to 8 Curry Leaves
  • 4 to 6 tbsp Oil
  • Salt to Taste
  1. Wash the arbi well and boil in enough water till they are cooked. When you run a knife through the arbi, it should go through smoothly but the arbi should still be firm.

  2. Drain all the water and let the arbi cool a bit.

  3. Peel the arbi and cut into 1" pieces.

  4. In a kadhai, over medium flame, heat the oil.

  5. Add the mustard seeds and wait till they splutter.

  6. Add curry leaves and stir-fry for a few seconds.

  7. Add the boiled arbi pieces and stir-fry till the pieces turn golden brown and crisp on the outside.

  8. Add the salt, turmeric and chilli powder.

  9. Mix well.

  10. Serve hot with Sambar Rice or Curd Rice.