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A crispy and spicy stir-fry made with taro root, a classic side dish from Andhra Pradesh. The colocasia is first boiled, then pan-fried with aromatic spices until golden brown, making it a perfect accompaniment for rice and sambar.
For 4 servings
Boil and Prepare the Taro Root
Prepare the Tempering (Tadka)
A crispy and spicy stir-fry made with taro root, a classic side dish from Andhra Pradesh. The colocasia is first boiled, then pan-fried with aromatic spices until golden brown, making it a perfect accompaniment for rice and sambar.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 313.17 calories per serving with 3.48g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Fry the Taro Root
Garnish and Serve
Add a pinch of asafoetida (hing) to the hot oil during tempering for a traditional aroma and flavor.
For a deeper flavor, add 1/2 teaspoon of ginger-garlic paste along with the onions.
For a different kind of crispiness, you can substitute rice flour with 1 tablespoon of fine semolina (sooji/rava) or cornstarch.
Incorporate 1 teaspoon of sambar powder or garam masala along with the other spice powders for a different flavor profile.
Taro root is an excellent source of dietary fiber, which is essential for a healthy digestive system. Fiber aids in regular bowel movements, promotes gut health, and helps you feel full for longer.
As a starchy root vegetable, taro provides complex carbohydrates and resistant starch. These are digested slowly, offering a sustained release of energy and helping to maintain stable blood sugar levels.
Taro root is a good source of important minerals like potassium, which is vital for heart health and blood pressure regulation, and manganese, an essential component of many enzymes in the body.
One serving of Chamadumpa Fry (approximately 155g) contains an estimated 300-325 calories. The majority of calories come from the taro root (carbohydrates) and the oil used for frying.
Chamadumpa Fry can be part of a balanced diet. Taro root itself is a healthy source of complex carbohydrates, fiber, and essential minerals. However, this recipe involves shallow frying, which adds fat and calories. To make it healthier, you can reduce the amount of oil or try making it in an air fryer.
This is a common issue caused by overcooking the taro root. Boil it only until it's fork-tender but still firm. Another crucial step is to let it cool completely before peeling and chopping, which helps reduce its natural sliminess.
Yes, absolutely. After boiling and chopping the taro, toss the pieces with all the spices, rice flour, and 1-2 tablespoons of oil. Air fry at 180°C (350°F) for 15-20 minutes, shaking the basket halfway through, until golden and crisp. You can prepare the tempering separately in a small pan and toss it with the air-fried taro at the end.
If you don't have rice flour, you can use an equal amount of cornstarch (cornflour) or fine semolina (sooji/rava) to get a similar crispy coating on the taro pieces.
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