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Tuesday, January 10, 2012

Colocasia/Taro Root Fry (Arbi/Chamadumpa/Chamagadda Vepudu)

South Indian Vegetarian Main Course Special
Andhra Cuisine
Colocasia/Taro Root Fry (Arbi/Chamadumpa/Chamagadda Vepudu)
Serves 2

Here are some different names for the Colocasia/Taro Root in few Indian Languages:

Bengali- Kochu 
Gujarati- Colocasia Leaves (Patra/Patarveliya)
Hindi- Arbi
Kannada- Samagadde, Colocasia Leaves (Pathrode)
Odiya- Saru
Punjabi- Kachalu
Tamil- Cheppankizhangu
Telugu- Chamadumpa/Chamagadda

International Names- Cocoyam/Dasheen/Elephant Ear

Ingredients:
Colocasia/Taro Root (Arbi/Chamadumpa)- 20 Pieces
Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp.
Salt- To Taste
Red Chilli Powder- 1 Tsp.

Method:

Completely Wash & Clean the Arbi of the dirt particles

In a Pressure Cooker, Add Water & the Arbi (water should be just enough to cover the Arbi) & Cook for about 3 Whistles on Medium Low Flame for about 5 Minutes, remove from the Flame


Let the Arbi Cool so that they can Peel off easily (to ease the process, can also Soak the Boiled Arbi in Water at Room Temperature before peeling, these tend to get sticky so first timers make sure to rub hands with Oil or wear comfortable Kitchen Gloves)

Cut the Arbi in to Rounds/Slices & Keep aside

In a Non Stick Pan (Kadhai), Heat Oil





Add Arbi the Slices & Sauté for about a Minute Uncovered
Cook till Golden Brown & Crispy on both sides on Low Flame

Tips:

Arbi is the primary Source of Starch for most of Africa & Asia
Taro Root has the Complex Carbohydrates just like the other Tubers; Taro Root is full of Iron, Phosphorus, Riboflavin, Thiamine, Zinc
It is also one of the finest sources of Dietary Fibre without the red alert of Fat & Cholesterol

Completely Wash the Arbi as being a Root Vegetable, skin may have a lot of hidden Dirt  
The most important step in this Recipe is the Boling Stage
There is a high chance that they may overcook & become mushy while boiling which should be avoided
The Arbi should be Cooled post boiling & be easy to peel off before cutting in to pieces
One of the famous Sindhi dishes is the Aloo Kachaloo


Feel free to share your views & do let us know how this one turned out :)

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