Chamadumpa / Arbi / Taro Root / Colacosia Fry (Air-fryer & Stove-top)
VegCookBook by Praveena
Simple, few ingredients, Starter / Side dish from South Indian cuisine, with both Air-fryer, Stove-top versions.
Accompaniment, Appetizer, Main Course, Side Dish
Indian, South Indian
Stove Top Pressure Cooker (or) Instant Pot Electric Pressure Cooker
Frying pan (for stove-top method)
Air-Fryer for air-fryer method
Whole Arbi / Chemadumpa / Taro Root
Besan / Chickpea flour / Senagapindi / Gram flour
Red Chilli Powder
(or as per taste)
(for stove top method)
(for air-fryer method)
(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
Transfer the arbi fry into a serving bowl. Done!
Please see the MAIN POST for recipe with step wise PICS & TIPS!
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