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A wonderfully crispy and spicy South Indian stir-fry made with taro root. This Andhra classic is boiled, then pan-fried with aromatic spices until golden brown, making it a perfect side dish for rice and sambar.
For 4 servings
Boil the Taro Root
Prepare the Taro
Prepare the Tempering (Tadka)

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A wonderfully crispy and spicy South Indian stir-fry made with taro root. This Andhra classic is boiled, then pan-fried with aromatic spices until golden brown, making it a perfect side dish for rice and sambar.
This andhra recipe takes 45 minutes to prepare and yields 4 servings. At 312.02 calories per serving with 3.67g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Fry the Taro Root
Roast until Crispy
Serve
After the tempering, add one finely sliced onion and sauté until golden brown before adding the taro root for a sweeter flavor profile.
Towards the end of frying, sprinkle 1-2 tablespoons of idli podi or a roasted peanut powder for extra flavor and texture.
After boiling and coating with spices, arrange the taro pieces in a single layer in an air fryer basket. Air fry at 190°C (375°F) for 15-20 minutes, shaking halfway, until golden and crisp. Prepare the tempering separately and toss with the air-fried taro.
Taro root is an excellent source of dietary fiber, which is crucial for maintaining a healthy digestive system, preventing constipation, and regulating blood sugar levels.
As a starchy root vegetable, taro provides complex carbohydrates that are digested slowly, offering a steady and sustained release of energy throughout the day.
Taro contains important minerals like manganese, which is vital for bone health and metabolism, and potassium, which helps regulate blood pressure.
A single serving of Chamadumpa Vepudu (approximately 125g) contains around 200-250 calories, primarily from the taro root (carbohydrates) and the oil used for frying.
It can be part of a healthy diet in moderation. Taro root is a good source of fiber, vitamins, and minerals. However, this recipe involves shallow frying, which increases the calorie and fat content. To make it healthier, you can reduce the amount of oil or use an air fryer.
The most common reason for a mushy fry is over-boiling the taro root. It should be cooked until just tender but still firm. Also, ensure the taro has cooled completely before you start frying it.
Yes, you can absolutely make this recipe without garlic. It will still be delicious. You can add a pinch of asafoetida (hing) to the tempering for a different aromatic flavor.
Good substitutes for taro root in this recipe include potatoes, sweet potatoes, or raw bananas (plantains). The boiling and frying times may need to be adjusted accordingly.
Store leftover Chamadumpa Vepudu in an airtight container in the refrigerator for up to 2 days. To reheat, pan-fry it for a few minutes to regain some of its crispiness. Avoid microwaving as it can make it soft.