Simple Taro Root Fry

26 Nov

Chama Dumpala Vepudu


Taro Root/ Arvi 5-8
Tamarind 1 inch sized ball
Garlic 3-5 pods
Red Chilli Powder 1 tsp
Turmeric Powder a pinch
Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chillies 2
Curry Leaves 8-10
Oil 2 tbsps
Salt to taste

Method of preparation:

Crush and peel the garlic.
Soak taro root in water and pressure cook along with tamarind for 2-3 whistles.
Once cooled to room temperature, peel the taro root.

Heat oil in a wok, add urad dal, mustard and cumin seeds.
When dal turns light brown, add broken red chillies and curry leaves.
Then add boiled and peeled taro root.
With a spatula, cut the taro root roughly into small cubes.
Alternatively you can cut the taro root right after peeling.

Stir fry for a minute or two and add crushed garlic pods and salt.
When the outside of the taro root turns golden brown, sprinkle turmeric powder and red chilli powder.
Remove from heat, give it a quick stir and serve with rice.

Notes: Skin comes off easily if taro root is cooked until soft and little mushy.

6 Responses to “Simple Taro Root Fry”

  1. Asha November 26, 2007 at 11:49 am #

    Hello Anusha, I am back. Had a great time , eating and shopping for 4-5 days!:D
    I tried Taro root once, but didn’t tastes so good. I will try this fry, looks like potato fry.

  2. Laavanya November 26, 2007 at 12:49 pm #

    I love Taro root.. esp the deep fried version my mom makes.. This sounds & looks very good too.

  3. Seema November 26, 2007 at 4:09 pm #

    Great one.. I love this curry.. comes out great!! But i feel the Taro here does not have the same taste as in India.. right or wrong or my feeling i just dont know. Like Laavanya said we pply all masala & dip in rice flour & deep fry – that tastes heavenly too.

  4. Aparna November 27, 2007 at 8:42 am #

    Looks nice. Not my favourite vegetable but everyone else at home loves it! We make it slow roasted in some coconut oil with just turmeric, salt and chilli powder.


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    […] on heat with enough water and cook them on open flame till done. Variations: Arbi Fry with Cilantro, Simple Taro Root Fry, Dum ki Arbi and Taro Root in Tamarind Sauce. Other Names: Arbi with Dry Coconut, Chama Dumpalu […]

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