Chama Dumpa Vepudu | Crisp Arbi Fry from Andhra Pradesh
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.
Ingredients
- 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
Instructions
- 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.
- Drain all the water and let the arbi cool a bit.
- Peel the arbi and cut into 1" pieces.
- In a kadhai, over medium flame, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add curry leaves and stir-fry for a few seconds.
- Add the boiled arbi pieces and stir-fry till the pieces turn golden brown and crisp on the outside.
- Add the salt, turmeric and chilli powder.
- Mix well.
- Serve hot with Sambar Rice or Curd Rice.