Andhra style Chamagadda Vepudu is one of our favorite ways to eat Chamagadda or Chama dhumpa (Telugu). It makes for a delicious side dish and elevates everyday meals like no other.
If you don’t like Colocasia/Arbi because of how slimy it gets when cooked, this simple and superb fry (vepudu) is a must try that will make you fall in love with the root vegetable. This way, the sticky starchy root vegetable becomes a completely non sticky yummy goodness. Plus it is vegan and gluten free!
Nobody cribs when colocasia is served this way. Not even kids. This particular side dish is asked to be made on repeat, on demand in our home.
Chamagadda Vepudu is made by first cooking the root until soft, removing the skin, coating it with spice mix and then pan roasting the vegetable.
I learnt this recipe from my mom-in-law.
Other names it is known by Colocasia or Taro root, Kesuvina gedde ಕೆಸುವಿನ ಗಡ್ಡೆ (Kannada), Arbi (Hindi), Sheppan Kizhangu (Tamil), Chembu (malayalam)
Some tips to remember
- While buying, always select fresh brown colored Chamagadda Colocasia/Taro roots/Arbi that are smaller in size
- Avoid those turning green or sprouting
- Do not pressure cook Taro root or they will become too mushy/overcooked
- When under cooked, they have a tendency to make the skin and tongue itchy. Take extra care to avoid that
Did you know that Patra / Colocasia leaves (Kesuvina Yele) and Taro root come from the same plant?
If you are one among those who avoid eating starches like the plague, please remember that this starch rich underground root comes with loads of benefits.
Because of its slimy nature, Chamagadda has a soothing effect on the digestive system and hence supports gastrointestinal health.
Taro root is used to make Taro Root flour which is fast becoming one of the most sought after gluten free flours because of the presence of natural binding agents. Arbi has more fibre than corn starch and is nutrient dense with a subtle nutty flavor.
It has a high quality phytonutrient profile which helps in maintaining healthy skin and vision. It is very good for lowering blood pressure and for heart health.
Swap Aloo Gedde with Kesuvina Gedde and make this wonderfully mouthwatering Chamagadda Vepudu for a healthy and tasty twist.
- 1/2 kg Chama gadda /vazha vazha kizhangu / Kesuvina gedde / Colocasia about 20-22
- water to cook
- 4 -5 tbsp peanut oil
- big pinch hing
- 3-4 stalks curry leaves
- 1/4 tsp turmeric
- for mix:
- 3 -4 tbsp rice flour
- 1/2 tsp red chilli powder
- 1/4 tsp jeera powder
- salt to taste
Wash Chama gadda /colocasia thoroughly in several changes of water until cleaned of mud and debri.
Bring water to a boil in a large pot and cook colocasia covered until fork tender - until a forked can easily poke through about 15-20 mins.
Discard the water and transfer the cooked colocasia to a plate.
When they have cooled enough to touch, peel the skin and place the peeled ones in a bowl.
Discard the peels or compost.
Cut the peeled ones into 1/2 cm evenly thin slices.
Make a mix of rice flour, red chilli powder, jeera powder and salt.
Sprinkle this mixture over the colocasia pieces. Toss gently to evenly coat the spiced flour mix.
Heat oil in a wide pan. When the oil is hot and shimmering, add curry leaves and saute until crisp. Strain the crisp curry leaves into a bowl. Add hing and turmeric powder followed by the spiced flour coated colocasia pieces.
drizzle more oil if needed.
Saute on low-medium flame tossing and stirring intermittently until a golden brown crust is formed. Garnish with crisp curry leaves and serve hot with rice and rasam or sambar of your choice. Serve hot.
Do not cook in pressure cooker as they will turn mushy
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