Today's recipe is a simple one which my mom used to make it. Simple recipe with very few ingredients but never got that taste which mom used to make. This yummy dry side dish is made with Taro root which is called as Chama dumpa / Chama gadda in Telugu and Arbi in Hindi. This root vegetable can be cooked in several ways. Can boil the taro root and cut and just simply fry in oil or make a tangy gravy curry with onions, tamarind pulp and jaggery. Some times I add boiled eggs too to this tangy curry. You can click here to see the tangy egg and Arbi curry.
Today we are starting with 2nd week of BM 61, and my theme for this week is to cook with "Root Vegetables". There are many root vegetable, some of them which commonly known are Carrots, Onions, Radish, Beet root, Potato , Taro root etc.... Taro root has been one of my favorite vegetable since my childhood. But never used to like the stickiness which come from this vegetable. So my mom always used to make stir fry with this veggie instead of making proper gravy curry. So that me and my sisters would like it. Later on, may be after I got married, I learnt that adding little lime juice makes the sticky veggies non sticky specially with Taro root and Okra / Ladies finger.
Ingredients:
Taro root 4 medium
Curry leaves 6
Salt to taste
Chili powder 1/2 spoon
Haldi / Turmeric 1/4 spoon
Oil 4 spoons
Lime juice 3 spoons ( optional)
Chopped cilantro 2 spoons
Preparation:
Wash taro root properly.
Add 2 cups water in presser cooker and taro root.
Cover and cook for 2 whistles.
Remove and let them cool down a bit to remove skin.
Cut into small pieces or small circles.
Heat pan add oil, once oil is hot add curry leaves and taro root pieces.
Cook on medium flame for 7 to 10 minutes.
Now add haldi, chili powder and salt to taste.
Add lime juice and mix well. ( Skip this step if you do not like to add lime juice)
Cook further till the taro root pieces become nice and crisp.
Finally add chopped cilantro / coriander.
Click to see what my fellow bloggers are cooking for Blogging Marathon 61.
Today we are starting with 2nd week of BM 61, and my theme for this week is to cook with "Root Vegetables". There are many root vegetable, some of them which commonly known are Carrots, Onions, Radish, Beet root, Potato , Taro root etc.... Taro root has been one of my favorite vegetable since my childhood. But never used to like the stickiness which come from this vegetable. So my mom always used to make stir fry with this veggie instead of making proper gravy curry. So that me and my sisters would like it. Later on, may be after I got married, I learnt that adding little lime juice makes the sticky veggies non sticky specially with Taro root and Okra / Ladies finger.
Ingredients:
Taro root 4 medium
Curry leaves 6
Salt to taste
Chili powder 1/2 spoon
Haldi / Turmeric 1/4 spoon
Oil 4 spoons
Lime juice 3 spoons ( optional)
Chopped cilantro 2 spoons
Preparation:
Wash taro root properly.
Add 2 cups water in presser cooker and taro root.
Cover and cook for 2 whistles.
Remove and let them cool down a bit to remove skin.
Cut into small pieces or small circles.
Heat pan add oil, once oil is hot add curry leaves and taro root pieces.
Cook on medium flame for 7 to 10 minutes.
Now add haldi, chili powder and salt to taste.
Add lime juice and mix well. ( Skip this step if you do not like to add lime juice)
Cook further till the taro root pieces become nice and crisp.
Finally add chopped cilantro / coriander.
Click to see what my fellow bloggers are cooking for Blogging Marathon 61.
10 comments:
arbi is my favorite.This fry arbi looks perfect to finish with roti.
Quick and easy side. Perfect for busy weekdays
These look crispy and tasty....yumm
A prefect side dish to have with some sambar rice, love it.
I love chamadumpala vepudu anytime any day. Yours looks so crispy and delicious.
That fry looks perfect and too tempting!
That's my favorite root vegetable..good one..
This is one of my fav dishes. Looks so inviting..
Very inviting.
a great alternative to potatoes all the time
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