Colocasia / Taro Root / Arbi Fry - Andhra / Telangana style (Chamagadda Vepudu)

 

              This is an amazing side dish where Colocasia is sautéed with few dry spices in an Andhra / Telangana style. I have added idli podi, roosted coriander powder and red chili powder to the boiled & chopped colocasia. This is then sautéed with a tempering for a spicy stir fry dish. This way, you can get rid of the sliminess. So it is a must try regional delicacy that can be served this  as a side dish with either curd-rice, sambar-rice or with any Indian flat bread. So check out the step by step pictorial recipe to prepare this yummy dish. 

• 12-14 arbi (Colocasia)
• 3-4 tbsp. oil
• 1/2 tsp. mustard seeds
• 1-2 sprig curry leaves
• salt to taste
• 1 tsp. roasted coriander powder
• 1 tsp. Kashmiri red chili powder
• 1 tbsp. idli podi 
• 1/2 tsp. turmeric powder
• 1/4 tsp. asafoetida
• juice of half lime
• 1-2 tbsp. coriander leaves, chopped

         Pressure cook the Colocasia in sufficient water for 1-2 whistles. When cool, drain and peel the skin off. Chop them and keep aside. 

         Heat 2 tbsp. oil in a pan and sauté the Colocasia with a sprinkle of some salt till light golden on both sides. Transfer to a plate. 

          Sprinkle salt, coriander powder, red chili powder and idli podi over the fried Colocasia and mix well so that it is well coated with all the spices.

           Heat remaining oil and temper with mustard seeds. After it stops spluttering, add the turmeric powder and asafoetida. Sauté for a few seconds. 

           Add the sautéed Colocasia and curry leaves. Sauté on a low flame for 1-2 minutes. When done, add lime juice and coriander leaves. 

           Serve as a side dish with either curd rice, sambar rice or any Indian flat bread.

                              Pressure cook the Colocasia in sufficient water for 1-2 whistles. 

                              When cool, drain & peel the skin off. Chop them & keep aside. 

                       Heat 2 tbsp. oil & sauté the Colocasia with a sprinkle of some salt till 

                       light golden on both sides. 

                                 Transfer to a plate. 

                       Sprinkle salt, coriander powder, red chili powder & idli podi over the

                       fried Colocasia & mix well.

                             Heat remaining oil & temper with mustard seeds. After it stops 

                       spluttering, add turmeric powder & asafoetida. Sauté for a few seconds. 

                            Add the sautéed Colocasia & curry leaves. Sauté for 1-2 minutes.

                                 When done, add lime juice and coriander leaves. 

  

                     Serve as a side dish with curd rice, sambar rice or any Indian flat bread.