Arbi or Chamadumpa Fry | Crispy Arbi Recipe | Arbi Roast Without Deep Frying | Seppankizhangu Roast

This Crispy Arbi recipe for Arbi or Chamadumpa Fry is an excellent side dish. Aka Chamadumpa fry /Chamagadda Fry/ Colocasia Fry/ Seppankizhangu Roast or Arbi fry. It is boiled, cut into pieces and roasted/shallow fried over medium heat until golden & crisp.

Before I go on and on about Arbi or Chamadumpa fry (Taro root or Colocasia fry in English), let me give an update on what is going on in my life (Look interested! :P). So the good news is that both my kids are back home for Christmas break. This also means less time for my blog with an over the top hyper noisy house environment :D.

Today I will be giving you guys a sneak peak into the typical simple food I prepare at home when my family is around. Generally both come home craving for comfort food and before they start craving like carnivores, they always demand for some good old fry with Sambar, Dhal or Rasam with rice.

In addition to my previous potato fry recipe, today I will be introducing another starchy vegetable that can produce more crunch to the fry and has an amazing flavour profile – Arbi (in hindi)/chamadumpa (in telugu) fry. I apologise in advance if the gloomy weather is reflected in my photos today (really need to buy light equipment soon !!). I hope this recipe brings all the smiles and joy in your house this holiday !

Step-by-Step process in making

Arbi fry:

• Soak arbi in water and scrub well to remove any dirt. Add enough water to immerse the  arbi and add half a teaspoon of salt to it. Now parboil arbi in a pressure cooker for about one whistle. This will take about 5 to 8 minutes. Allow it to cool, drain the water, peel the skin and slice them to circular chunks.

• Now add red chilli powder, turmeric and salt to the pieces. Gently mix them so that the spices coat well to the arbi pieces.

• Heat oil in a wide nonstick pan over medium heat and season it with mustard seeds. Once the mustard splutters, add all the spice coated arbi pieces. Fry with occasional stirring for about 12 to 15 minutes over medium heat. Make sure not to burn them.

• Add curry leave and coconut oil and fry for another 2 minutes on high heat, so that you get a nice golden brown colour on all sides and turn off the heat.

• You cannot imagine what wonder that little bit of coconut oil does to enhance the taste of this delicious arbi fry. You just have to experience that… so give it a try….
• It tastes best as an accompaniment with rice and Sambar, Rasam, Dhal, or you can just have it as a as a starter.

Print Recipe

Arbi or Chamadumpa fry

Arbi/chamadumpa/colocasia/Taro root fry is a feel good mildly spiced accompaniment with a crunch.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Side dish or starter

Cuisine: Indian

Servings: 2 to 3 servings

Author: Padma

Ingredients

• 250 grams of Arbi Taro root
• 1 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• Salt to taste
• 1 Tablespoon Oil
• 1/2 teaspoon mustard seeds
• A sprig of curry leaves
• 1 teaspoon Coconut Oil

Instructions

• Soak arbi in water and scrub well to remove any dirt.
• Add enough water to immerse them along with half a teaspoon of salt and parboil arbi in a pressure cooker for about one whistle. This takes 5 to 8 minutes.
• Cool, drain the water, peel the skin and slice the arbi to circular chunks.
• Add red chilli powder, turmeric and salt to the pieces.
• Gently mix so that the spices coat well to the arbi pieces.
• Heat oil in a wide nonstick pan over medium heat and season it with mustard seeds.
• Once the mustard splutters, add the spice coated arbi pieces.
• Fry with occasional stirring for about 12 to 15 minutes over medium heat without burning them.
• Add curry leaves and coconut oil and fry for another 2 minutes on high heat, so that you get a nice golden brown colour. Turn off the heat.
• It tastes best as an accompaniment with rice and Sambar, Rasam, Dhal, or you can just have it as a as a starter.

Recipe Video

Notes

• Make sure not to overcook arbi, otherwise they become mushy.
• It is best when served hot as the fry loses crispiness after a while.
• You can sprinkle 1 teaspoon of rice flour to increase crispiness (some people also use besan or chick pea flour)…I haven’t used any of them today.
• Adding salt while boiling reduces risk of overcooking arbis.
• Use a wide skillet so that the arbi have enough space to spread and fry well.
• Use of coconut oil is a different experience…try it out!!

Do check out other Vegetable Dry Curries and Indian Vegetarian Recipes from blog!!

Other Okra/Bhindi Recipes on blog:

• Okra Stir Fry
• Stuffed Okra
• Bhindi Sambhariya

Many more to come!!…..STAY TUNED!!

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If you cook this dish, be sure to tag your photo with this hashtag: #masalakorb

Happy Cooking 

Cheers!!

Padma.