Taro Root Stir Fry (Chamadumpa Vepudu)

 Sambar Rice always goes excellent with a crispy stir-fry like Potato Fry, Yam Fry, or then Taro root fry (Chama Dumpa Vepudu in Telugu). Whenever I do visit the supermarket for vegetables, I love to pick fresh potatoes, baby potatoes, and taro roots for my Sunday afternoon meal.

In my home, I used to make two different fry variations for Chamadumpa(taro root) one is deep fry and the second one is slow to stir fry to a crispy state with light tempering. Today I want to introduce you to the second variation i.e.stir fry. This, however, needs some patience as slow stir-fry is the only way to get it to be crisp. I love this crispy, fried Chamadumpa with my sambar rice or curd rice. The crunch of these fried vegetables is most welcome on a weekend meal.

Note :

Also, this is one dish that should be eaten immediately. Somehow, I don’t think reheated Taro root(chamadumpa) fry tastes as good. Let us check the ingredients and preparation for this stir fry dish.

Ingredients

400 gms  Chama Dumpa, Taro Root, Colocassia, arbi

1/2tsp Bengal gram

1/2 tsp black gram

1 tsp Mustard Seeds

1/2 tsp Turmeric Powder

2 tsp Chilli Powder

6 to 8 Curry Leaves

4 to 6 tbsp Oil

Salt to Taste

 Preparation:

Wash the Chamadupa(Taro root) well under tap water 3-5 types till the dirt goes off.

Now boil Chamadumpa(Taro root) in enough water till they are cooked. When you run a knife through the chamadumpa, it should go through smoothly but the Chamadumpa (taro root)should still be firm.

Drain all the water and let the Taro root cool a bit.

Peel the Taro root and cut it into 1″ pieces.

In a kadhai, heat the oil on a medium flame.

Add the Bengal gram, black gram, mustard seeds and wait till they splutter.

Add curry leaves and stir-fry for a few seconds.

Add the boiled Chamadumpa(taro root) pieces and stir-fry till the pieces turn golden brown and crisp on the outside.

Add the salt, turmeric, and chili powder. (if you want to add dhaniya, jeera powder for extra flavor, you can add them too)

Mix well.

Serve hot with Sambar Rice or Curd Rice.