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Taro Root Fry with Peanuts

7 Mar

Chama Dumpala Pallila Vepudu.

Arbi / Taro Root is pressure cooked as a whole till soft which aids in easy removal of its skin. It is then chopped up and fried in little oil along with spices. Roasted peanuts are coarsely ground and added to the fried taro root along with spice powders. Serve taro root fry with peanuts over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Taro Root Fry with Peanuts.


Taro Root 4 Medium
Roasted Peanuts 4 Tbsps
Red Chili Powder 1/2 tsp
Turmeric Powder a Pinch
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
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 soft.

Strain the arbi and once they are warm enough to handle, remove the skin and chop them into big chunks.
Grind roasted peanuts into coarse powder using a spice blender.

Heat oil in a nonstick pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped taro root/arbi and fry them till they are golden brown around the edges.
Then stir in ground peanuts powder, red chili powder, turmeric powder and salt.
Cook on low flame for a minute or two and remove from heat.
Serve taro root fry with peanuts over plain steamed rice and dollop of ghee.
Notes: Make sure arbi is cooked right. Overcooking makes them mushy and unusable.

Suggestions: If arbi is not cooked well when its removed from pressure cooker, either put the back on heat with enough water and cook or peel and cook covered the chopped arbi till done.
Variations: Arbi Fry with Cilantro, Simple Taro Root FryDum ki Arbi and Taro Root in Tamarind Sauce.
Other Names: Taro Root Fry with Peanuts, Chama Dumpala Pallila Vepudu.