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Chamadumpa Vepudu Recipe | CraftMyMeals | CraftMyMeals

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Recipes
Chamadumpa Vepudu

andhramediumveganvegetariangluten-freedairy-free

nut-free

kosher

mediterranean

Chamadumpa Vepudu

Popularity

2.0

Taste Score:8/10

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.

Prep15m

Cook30m

Servings4

Serving:1 cup

312 cal

Ingredients

For 4 servings

500 g Taro Root (Also known as Chamadumpa or Arbi)
4 tbsp Vegetable Oil (Or any neutral oil like sunflower or canola)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram)
1 tsp Chana Dal (Split Bengal gram)
1 tsp Cumin Seeds
3 pcs Dried Red Chilies (Broken into halves)
10 pcs Curry Leaves
5 pcs Garlic Cloves (Lightly crushed with the side of a knife)
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
1 tbsp Rice Flour (Key for extra crispiness)
1 tsp Salt (Adjust to taste)

Nutrition per Serving

312

Calories

Protein

42g

Carbs

Instructions

1
Boil the Taro Root
- Wash the taro root thoroughly to remove any mud. Place it in a pressure cooker and add enough water to cover it completely.
- Pressure cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally. Alternatively, boil in an open pot for 15-20 minutes.
- Check for doneness by inserting a knife; it should go in easily, but the taro must remain firm and not mushy.
- Drain the hot water and let the taro cool down completely. This step is crucial for easy peeling and to prevent it from breaking apart.
2
Prepare the Taro
- Once completely cool, peel the skin off the taro root.
- Cut the peeled taro into 1-inch thick rounds or cubes. If they feel slimy, you can give them a quick rinse and pat them completely dry with a paper towel.
3
Prepare the Tempering (Tadka)
- Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.

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120 min

889cal

48gprotein

About This Chamadumpa Vepudu Recipe

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.

16g

Fat

Fiber7g

Sodium622mg

Potassium736mg

Phosphorus132mg

Know more about our calculations

Once the oil is hot, add the mustard seeds and let them splutter.

Add the urad dal and chana dal. Sauté for about 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.

Add the cumin seeds, broken dried red chilies, crushed garlic, and curry leaves. Sauté for another 30-40 seconds until the curry leaves are crisp and the garlic is fragrant.

Fry the Taro Root

Gently add the boiled and chopped taro pieces to the pan.
Sprinkle turmeric powder, red chili powder, coriander powder, rice flour, and salt over the taro.
Carefully toss everything together, ensuring the taro pieces are evenly coated with the spice mixture. Spread them in a single layer for even frying.

Roast until Crispy

Reduce the heat to medium-low and let the taro fry patiently. This is the key to getting a crispy texture.
Stir gently every 4-5 minutes, allowing a golden-brown crust to form on all sides. Avoid stirring too frequently.
Continue to roast for about 12-15 minutes, or until the pieces are deep golden brown, crisp on the outside, and cooked through.
Once crispy to your liking, turn off the heat.

Serve

Serve the Chamadumpa Vepudu hot as a side dish with sambar rice, rasam rice, or plain rice and dal.

Pro Tips

1Do not over-boil the taro root. It should be just cooked through but still firm. Over-boiling will result in a mushy fry.
2Allowing the taro to cool completely before peeling and cutting is essential. Warm taro is delicate and will break easily.
3Use a wide, heavy-bottomed pan to ensure the taro pieces fry in a single layer. This promotes even browning and crispiness.
4Roast on a low to medium flame. High heat will burn the spices and the outer layer of the taro before it becomes crispy all the way through.
5For an even crispier texture, you can substitute rice flour with 1 tablespoon of fine semolina (sooji/rava).

Recipe Variations

With Onions

After the tempering, add one finely sliced onion and sauté until golden brown before adding the taro root for a sweeter flavor profile.

With Spice Powder (Podi)

Towards the end of frying, sprinkle 1-2 tablespoons of idli podi or a roasted peanut powder for extra flavor and texture.

Air Fryer Method

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.

Health Benefits

🌾

Rich in Dietary Fiber

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.

⚡

Provides Sustained Energy

As a starchy root vegetable, taro provides complex carbohydrates that are digested slowly, offering a steady and sustained release of energy throughout the day.

✨

Good Source of Minerals

Taro contains important minerals like manganese, which is vital for bone health and metabolism, and potassium, which helps regulate blood pressure.

Frequently Asked Questions

How many calories are in Chamadumpa Vepudu?

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.

Is Chamadumpa Vepudu healthy?

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.

Why did my taro fry turn mushy?

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.

Can I make this recipe without garlic?

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.

What can I substitute for taro root?

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.

How do I store leftovers?

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.