Colocasia Arvi Fry | Chemadumpa Vepudu |Taro Fry

Chemadumpa Vepudu you’ve got Rasam or Sambar, try my fashion Colocasia Fry for a satisfied and satisfying meal. Here is an in depth recipe of the crunchy Colocasia Arvi Fry with snap shots and a video.

Lot of people do now not like Colocasia Fry however try making it in this approach and it will be so tasty that they may need it over and over. Usually, Arvi Fry is accomplished by using boiling the tuber a bit bit and then including Salt and Mirchi powder. But If you make it in this fashion, it’d be a lot more crunchy and will taste distinct.
This Fry may be eaten in mixture with Ghee Rice or with Andhra Style Sambar or Pepper Rasam. If you comply with some pointers, there’s absolute confidence the Colocasia Fry will flip out just perfect.

About Chemadumpa :

Chemadumpa, also called taro root, is a starchy tuber extensively used in Indian cooking, mainly in South Indian cuisine. It has a slightly nutty taste and turns into tender and creamy whilst cooked. Taro is understood for its versatility — it can be boiled, fried, roasted, or utilized in curries.

In Andhra and Telangana areas, Chemadumpa Vepudu (taro fry) is a famous dish wherein boiled taro is stir-fried with spices till crispy. Apart from its flavor, taro is also an amazing supply of dietary fiber, nutrients, and minerals, making it each delicious and nutritious

Note: Taro root must usually be cooked before consuming, as it is able to be worrying or mildly toxic when uncooked.

Tips
•If you boil the tuners an excessive amount of, they turn out to be a lump. So cook dinner it simplest with one whistle.
•Coat the tubers with Rice Flour simplest after they’re totally cooked. If you attempt to mix it in at the same time as the tubers are still hot, they will go away water and the Flour will become pasty. If you coat them with dry Flour two times, you’ll get a totally crunchy Fry.
•Amchur Powder gives them a nice, sour flavor. But pass it if you don’t find it irresistible.
•If you upload the tubers before the Oil will become particularly warm, then they may take in a lot of Oil. So permit the Oil grow to be very hot, then set the range on medium flame and upload the pieces and fry.
•The Sambar Powder you upload on the end gives a high-quality flavor.
•Once the Colocasia portions are fried, do not cover it. Just spread a napkin or a tissue on them in order that they stay crunchy even hours after frying.

Ingredients
250 gms Colocasia
3 tbsp Rice Flour
1/4 spoon Turmeric
1 tsp Mirchi
Salt
half tsp Aamchur Powder
Oil – to fry
For Seasoning
2 tsp Oil
3 Crushed Garlic
Curry leaves – One sprig
half tsp Mustard Seeds, Cumin Seeds, Black Gram
2 Red Chillies
1 tsp Sambar Powder/Curry Powder

Tips:

1.Wash the Colocasia/Arvi tubers and cook to a whistle in a cooker on a excessive flame. Remove skin and set apart.

2.Cut the boiled tubers into half-inch circles.

Three.In a extensive vessel, put the portions and upload 1/2 of Rice Flour, Turmeric, Mirchi, Salt, and Aamchur Powder and coat the portions lightly with out breaking them.

4.Take the relaxation of the Rice Flour, add some oil and coat the pieces once more. They will help the Fry to emerge as even more crunchy.

5.Put the pieces in hot Oil and depart them untouched for 2 minutes. Then stir them slowly, frying them to a light golden shade.

6.Fry on a high flame until they flip deep golden.

7.Finally, warmness the oil for the seasoning, add all the ingredients, and roast. Add the seasoning and Sambar powder to the portions, blend properly and put off from the hearth.

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