ARBI/TARO ROOT FRY - CHEMADUMPA VEPUDU

When pressure cooked and shallow fried, the crispy, brown Taro root or colocasia (చేమ దుంప ) pieces look delicious and taste heavenly. In some parts of the world, it is used in desserts.

                     

Nutrition:

 It is a good source of Fiber, B6, Vit E, managanese and potassium. This is starchy but has slow digesting complex carbohydrates. Raw taro root is toxic as it contains oxalic acid, but cooking process makes it safe to eat. 

Ingredients:

1 lb Taro root (చేమ దుంపలు)                  
2tbsp oil
4 curry leaves
1/2 tsp mustard seeds
1/2 tsp fenugreek/menthi seeds
1/2 tsp Cumin seeds
A pinch of Hing
2 red chillies
1tsp red chiily powder
Salt

Method:

1. Wash and pressure cook taro root for just 2 whistles. It shouldn't become mushy. It should be cooked
     but firm
2. Take them out of pressure cooker, add some cold water to cool them. When cool, peel taro root and cut
    into 1/2 inch thick circles

                           

3. Heat oil in a pan, add mustard seeds, when they start to spurt, add cumin seeds, fenugreek seeds, red
    chillies, hing and curry leaves
4. Add taro root pieces and cook it in open pan on medium flame. Stirring occassionally to avoid burning.
    Let the pices fry nicely and turn brown. When they turn brown and crisp, turn the flame low and add red
    chilly powder. let stand for a minute on low flame
5. Serve hot with hot rice or chapati. You can also try it with curd/yogurt rice.