Archive | 8:50 am

Taro Root with Carom Seeds

23 Sep

Chama Dumpala Vaamu Kura.

Arbi / Taro Root is cooked with skin till soft which aids in easy removal of the skin. It is then sliced and fried in little oil till golden brown. Oil is tempered with ajwain and other spices and taro root is then seasoned with coriander powder and red chilli powder. Squeezing lemon at the end of the process awakens the whole dish.
Makes: 2 Servings of Taro Root with Carom Seeds.


Arbi 5 – 7
Red Chile Powder 1/2 tsp
Coriander Powder 1 tsp or less
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Ajwain 1/4 tsp
Lemon Juice 1 – 2 tsps
Turmeric Powder a big pinch
Salt to taste
Oil 2 tsps

Method of preparation:

Wash arbi under water and halve them if they are too big.
Pressure cook arbi in enough water for 3 whistles.
Alternatively, steam the arbi or cook them in boiling water till done which takes longer time.
Strain the arbi and once they are warm enough to handle, remove the skin and thickly slice them.

Heat half the oil in a nonstick pan on medium heat, add sliced arbi and fry them till they are golden brown.
In the middle of the pan, pour the remaining oil, add ajwain, mustard seeds and cumin seeds.
Once mustard seeds start to splutter, stir and remove from heat.
Now add coriander powder, turmeric powder, red chilli powder and salt into the pan.
Sprinkle a tsp of water and stir everything well into the fried arbi.
Finally, stir in the lemon juice.
Serve taro root with ajwain over plain steamed rice and dollop of ghee.
Notes:Make sure arbi is cooked right. Overcooking makes them mushy.

Suggestions: If arbi is not cooked well when its removed from pressure cooker, put the back 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 Ajwain, Lemony Taro Root, Chama Dumpala Vaamu Kura, Colocasia Fry.