Chamadumpa Vepudu / Arbi Tuk / Taro Root Roast / Colacosia Fry (Air Fryer and Stove Top methods)
Taro Root Fry / Chamadumpa Roast, is a Simple, few ingredients, side dish from South Indian cuisine. Recipe below has both Air Fryer and Stove Top methods with step wise pics, tips, short video.
Equipment
- Stove Top Pressure Cooker (or) Instant Pot Electric Pressure Cooker
- Frying pan (for stove-top method)
- Air-Fryer for air-fryer method
Ingredients
- 10 small Whole Arbi / Chemadumpa / Taro Root
- 3 tablespoons Besan / Chickpea flour / Senagapindi / Gram flour
- 2 teaspoons Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- 1½ teaspoon Salt (or as per taste)
- ¼ cup Water
- 10 count Curry Leaves (optional)
- 3 tablespoons Cooking Oil (for stove top method)
- 1 teaspoon Cooking Oil (for air-fryer method)
Instructions
PREP WORK(common for both methods):
- Wash the whole arbi / chamadumpa thoroughly 3-4 times. Steam Cook them in a pressure cooker by adding¼ cup of water for 3 whistles.
- When pressure is released, peel the skin off and cut them into cubes.
STOVE-TOP METHOD COOKING:
- Put a frying pan on stove top under medium flame, add the oil and all pieces of arbi / chamadumpa.
- Add the curry leaves, red chilli powder, turmeric powder, salt and besan / gram flour into the pan. Keep stirring until everything gets together. Just takes 3-4 mins.
- Switch the flame off and transfer Arbi / Chamadumpa fry into a serving bowl. Done!
AIR-FRYER METHOD COOKING:
- Sprinkle the salt, red chilli powder, turneric powder and besan / chickpea / gram flour onto the cut arbi / chamadumpa pieces. Give a gentle mix.
- Spray the oil / brush oil throughout the air-fryer’s mesh. Gently place the coated veg pieces on the air-fryer mesh.
- Cook for 8-9 mins on one side, at 200ºC .Turn the pieces to the other side and cook again for 5-6 mins at same 200ºC.
- Transfer the arbi fry into a serving bowl. Done!
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS!