Chamadumpa vepudu(Taro root Fry)

Cooked chamadumpa after removing the skin

Ingredients:


Taro roots  4


Ginger 1/2inch piece

Green chillies  7-9

Coconut shredded (optional)

Make paste of the green chillies and ginger.Add 2 teaspoons of salt while making the paste.You may add some cumin seeds and shredded coconut thats entirely your choice.I personally i dont like adding the cumin seeds to the paste.

Pressure cook the Taro roots for two whistles.(You can even micro wave them -our goal is to cook the taro roots just right-that is observing that they dont become too mushy with over cooking).Remove the skin and cut the taro roots into cubes.Heat a skillet add 2 tbsp of oil,when the oil is hot enough add the chanadal,mustard seeds,cumin,broken red chillie.when the mustard seeds start to splutter add the curry leaves and then add the taroroot cubes.Saute them. When the cubes are covered with oil,add the ginger and green chillie paste.after you add the gingerchilliepaste,you have take stay near the stove and make sure that it doesnot get burned.Ginger-chillie paste easily sticks to the pan,increasing the chances of burning.So keep sauting making sure that it doesnt get burned or the frequent sauting mashing the taro root cubes.Since they are already preesure cooked they may get mashed with the frequent sauting.Adjust the salt.Garnish with cilantro.Serve hot with Rice and Rasam.It tastes good as a side dish for rasam or any dal.


Chamadumpa fry with  rasam

Note:The same preparation can be appilied to prepare banana fry.However it will  be more tasty when you squeeze few drops of  lemon on the fry.