Chama dumpa /Taro root fry

Chaama dumpa vepudu/ Taro root fry

Taro root also known as Colocasia is one of the favorite vegetables of my husband. Many dishes can be made from it like fry, curry, pulusu etc. Today I am in the mood to fry as it tastes great with dal and rasam I made. My mom used to deep fry it. But, due to little health consciousness I am not deep frying it. But its gonna be just as tasty and crispy as the deep fried one n little more healthy J

Ingredients:

 Taro root- 1lb

 Urad dal-1 1/2 tsp

 Mustard seeds- 1 tsp

 Cumin seeds-1/2 tsp

 Hing-pinch

 Red chilies-1-2

 Curry leaves- 10 leaves ( as many u want)

 Garlic-3-4 cloves

 Red chilli powder-2 tsp (to taste)

 Coriander powder- 1 tsp

 Cumin powder-1 tsp

 Turmeric-1/4 tsp

 Oil- 1-2 tbs

 Salt to taste

Method

• Wash and boil the taro root. I put them in a pressure cooker along with dal in separate bowl. Just sprinkle   some water. Don’t soak them in water when cooking in pressure cooker. Wait till 3 whistles or dal is done and switch off the stove
• Peel them. The skin will come off easily and they will be little sticky. Cut them in to 1 inch pieces
• In a bowl mix salt, red chili powder, cumin powder, coriander powder and turmeric and mix well.
• Add the boiled and cut taro root pieces to the spice mixture and mix well carefully so that every piece is coated with masala but should not become like a paste.
• Heat oil in a big non stick pan add mustard seeds, cumin seeds, urad dal, red chili pieces, asafetida(hing)
• Add garlic (either cut in to big pieces or crushed) and curry leaves
• Now add the taro root pieces and mix carefully and let them cook on low flame for 8-10 mins
• Stir occasionally to cook evenly
• Switch off the stove when they are cooked and turn crispy
• Take in to a serving bowl
• Hot steamed rice and ghee would be an awesome combination.