Taro root fry is a fast straightforward and heavenly south Indian fresh fry or meal recipe with chamadumpalu or taro roots or colocasia roots. In this colocasia fry recipe, bubbled taro roots or arbi are thrown in zest powders and afterward sautéed until firm. Vegetarian and gluten-free, combines best with rice, dal, sambar, rasam, or curd rice.
- Chamadumpalu / Taro root / Colocasia -3
- Turmeric powder - 1/2 tbsp
- Ginger Garlic paste - 1 tbsp
- Salt as required
- Gram flour - 1 tbsp
- Red Chilli Powder - 1 tbsp
- Curry leaves
- Fennel powder - 1/2 tbsp
- Coriander Powder - 1 tbsp
- Rice flour - 1 tbsp
- 1 tsp Oil for masala
- Oil to fry
- Wash the chamadumpalu to eliminate all the dirt, soil, and sand. Wash a couple of times in running water.
- Cook them in a skillet loaded up with water, barely enough to cover completely. Carry water to a moving bubble, cover, and cook the veggie for 12 minutes on high flame.
- Taro root has a propensity to turn extremely soft when overcooked, so really look at it a couple of minutes to check whether it can go through without any problem. Assuming this is the case it's done, switch off, change the water, cool and strip the skin off.
- Cut them into 1/4" thick pieces and keep them to the side.
- Presently take a bowl blend gram flour, rice flour, turmeric powder, red bean stew powder, coriander powder, fennel powder, ginger garlic squashed, oil, and salt.
- Add the taro root parts of the dry masala powder and throw for a few times to cover. The cooked veggie will release some water which ought to be adequate to make the masala stick to it.
- At long last hotness half of the oil and shallow fry the pieces for 5 minutes each side over a medium flame. Add curry leaves.
- Repeat the cycle for the second clump with the leftover oil.
- Serve it as a side dish for sambar, rasam, or curd rice.