Type 1: just fry it but not boiling
Chaamadumpalu/arbi/Taro roots 6
red chilli powder 1 spoon
turmeric powder 1/8 table spoon
oil 5 tablespoons
salt 11/2 tablespoon(vary acc to your taste)
1. first peel chamadumpalu using a peeler and cut the peeled roots into small cubes.
2. Take a pan and put it on medium heat ,once the pan gets heated pour the oil into the pan.
3.Once the oil gets heated put chaamadumpa pieces into oil and reduce the heat to low and let it fry for 15 to 20 min.In between stir the pieces.
4.once the chaamadumpa pieces turned into golden brown color remove the fried chaamadumpa pieces from the pan and place it on a paper towel(tissue).
5.Eat it with any gravy(liquid) curry/eat as an appetizer.
Type 2 : boil arbi with little fry
arbi/chaamadumpa - 250 gms
coriander leaves - 1 small bunch
salt to taste
boil chaamadumpa and peel them make into pieces,take oil in pan add these chaamadumpa pieces along with salt and turmeric. Meanwhile chop coriander leaves and green chillies in a chopper and add this to chaamadumpa pieces and fry them nicely .It will be good with any gravy curries.
Type 3: Baking dumpaas/arbi using oven
These oven baked chaama dumpa vepudu/fry can served with rice and dal/sambar/rasam or yogurt combination.
chill-garlic powder 1 spoon
turmeric powder 1/8th spoon
salt to taste
1.Boil chaamadumpa in water until they become tender. Overboiling makes them mushy so keep checking and remove them before they turn to soft. When they are cooled enough to touch, peel the skins. Cut each, round shaped pieces of quarter inch thickness.
2.In a vessel, one spoon of oil. Add salt, red chilli-garlic powder and turmeric to taste and mix it . Add and toss the cut chaamadumpa pieces.
3.Spread them in rows neatly on a foil covered baking tray and bake them at 350 F for about 10 minutes. Also broil each side for about 2 to 5 minutes, until they are golden-brown.
4. Remove the baking tray from the oven and serve hot.
While boiling and baking, pay attention to the time and the cooking process. Overcooking in water or overbaking may result in mushy or blackened chaamadumpa chips instead of golden, crispy color.