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Chaamagadda Vepudu
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Andhra Style Colocasia / Taro root fry
Course: Side Dish
Cuisine: Indian
Keyword: taro root
Ingredients
  • 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
Instructions
  1. Wash Chama gadda /colocasia thoroughly in several changes of water until cleaned of mud and debri.
  2. 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.
  3. Discard the water and transfer the cooked colocasia to a plate.
  4. When they have cooled enough to touch, peel the skin and place the peeled ones in a bowl.
  5. Discard the peels or compost.
  6. Cut the peeled ones into 1/2 cm evenly thin slices.
  7. Make a mix of rice flour, red chilli powder, jeera powder and salt.
  8. Sprinkle this mixture over the colocasia pieces. Toss gently to evenly coat the spiced flour mix.
  9. 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.
  10. drizzle more oil if needed.

  11. 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.

Notes

Do not cook in pressure cooker as they will turn mushy