Chama Dumpala Endu Kobbari Vepudu.
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. Taro root is then seasoned with spices, herbs and dry coconut. Serve arbi with dry coconut over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Arbi with Dry Coconut.
Arbi 4 – 6 Small
Red Chile Powder 1/2 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Dried Coconut / Kopra (Grated) 1 Tbsp
Dalia / Roasted Gram 1 1/2 Tbsps
Turmeric Powder a big pinch
Curry Leaves a Few
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.
Grind dalia into fine powder using a spice blender.
If using dry coconut slices, coarsely grind them before using.
Heat oil in a nonstick pan on medium heat, add sliced arbi and fry them till they are golden brown on both sides.
In the middle of the pan, add mustard seeds, cumin seeds and curry leaves.
Once cumin seeds change color, add grated kopra and fry for few more seconds.
Then stir in ground dalia powder, red chili powder, turmeric powder and salt.
Cook on low flame for a minute or two and remove from heat.
Serve arbi with dry coconut 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 Dry Coconut, Chama Dumpalu Endu Kobbari Vepudu, Taro Root Fry.