Chamadumpa fry or Taro root fry

March 2, 2008 at 3:05 am Leave a comment


chamadumpa-fry-final.jpg

Preparation :

Chamadumpalu : 4 to 5
Red chilli powder : 1 teaspoon
Salt : 3/4 tea spoon
Dry coconut : 1/2 or 3 table spoons
Garlic flakes : 2
Turmeric : A pinch
Vegetable oil :For deep frying
Popu : Mustard seeds, cumin seeds and curry leaves

dscn2814.jpg

(Boiled chamadumpa pieces, Redchilli powder, salt, garlic flakes and Dry coconut powder.)

Preparation:

1. Boil chamadumpa(taro root) in water until they become tender, remove the water and let it to cool. When they are cooled, peal them and cut into thin round slices, keep them aside.

2 . Take coconut, red chilli powder, salt, garlic flakes, turmeric grind them into fine powder.

3 . Heat oil in a small deep bottomed frying pan. When oil is hot fry the chamadumpa pieces, until they turn light golden color. Remove them from oil. Mix it with above grounded powder. Add popu.

4. Heat one teaspoon oil in a popu pan, once the oil is hot add cumin seeds, mustard seeds and curry leaves, let it to crackle, then turn off the heat.

This recipe is very simply but very tasty as a side dish.

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Entry filed under: Fry Curries.

Okra fry ( Bendakaya fry ) Mango Pickle or Udikinchina Mamidikaya chutney

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