Chama dumpala fry recipe| Arby fry recipe

Chama dumpala fry recipe | Arby fry recipe |Chamadumpa fry with green chili and ginger paste

Chamadumpala fry/ Chamadumpa fry with green chilies and ginger paste

    Chamadumpala fry , chamagadda fry or arby fry is a typical south indian dish and goes well with rice and dal. This crunchy and spicy chamadumpa fry is easy and popular in Godavari districts of Andhra pradesh. Chamadumpa or arby is also called as Colocasia and Taro root. This method of  chamadumpa fry is different than regular arby fry or chamadumpa fry. In this method I have included the ground paste of green chilies, cumin and ginger .So it gives you a unique flavor .
     In this method we have to soak the arby in water for 10 minutes. So that the soil will be removed from the arby roots. We have to place them in pressure cooker for 3 whistles. Peel and cut them after cool. Grind the ginger (allam), green chilies and cumin ( jeera ) to a fine paste.  In a pan heat the oil for deep fry and fry the chamadumpa cubes in high flame. Don't mix too often.Remove from the heat.In another pan place the fried  chamadumpa cubes and add the ground paste and mix thoroughly.
     You might like other deep fried recipes Bendakaya deep fry , Tindora Fry with groundnuts |Dondakaya ,palli vepudu ,
 Potato fry (Aloo fry)   ,Chamagadda fry with red chili powder ,
Dondakaya fry (simple fry)

Ingredients :

• Chama dumpalu (Taro roots ) -  1/4 kg
• Green chilies - 4 or 6 ( or according to taste )
• Ginger (allam ) - half biscuit sized
• Cumin (jeera) - 1 tsp
• Salt to taste
• Oil for deep fry

Directions :

1. Wash the chamadumpa (arby )in water throughly.
2. Cook them in pressure cooker upto three whistles.
3. Remove the skin and cut them .
4. Grind the ginger, green chilies and cumin seeds to a fine paste.
5. Heat oil in a kadai for deep fry.
6. Add the chamadumpa pieces and fry for few minutes.
7. Don't over mix.
8. Fry until golden brown.
9. Spread them in a paper towel to absorb the excsess oil.
10. Again add them in another pan, add the ground paste.
11. Mix and cook for few more minutes.
12. Now the chamadumpala fry /arby fry is ready to serve.

 

 

Pulihora - Tamarind rice

Pulihora or tamarind rice || How to make pulihora
 Pulihora,Puliyodarai, or "Tamarind Rice" is a common rice preparation in the South Indian states of Tamil Nadu, Andhra, Karnataka. Puli in pulihora can be translated as "sour taste"(pulupu), referring to the characterizing use of tamarind as one of the main ingredients.
Pulihora  is a must for any festival in South India especially in the Telugu states of Andhra and Telangana. It is also known as chitrannam. For every auspicious occasion this pulihora can be offered to God as naivadyam or prasadam.

Pulihora / Tamarind rice

 Pulihora (Tamarind Rice)





Required ingredients:

• Rice -- 3 cups
• Tamarind Extract -- 4 tbsp. 
•  Bengal gram or chana dal - 1 tbsp
• Peanuts  ( groungnuts ) - 1 tbsp
• Mustard Seeds -- 1 tsp.
•  Dried Red Chile --1
•  Green Chile -- 4
• Sesame powder or nuvvula podi (dry roasted )
• A pinch of Hing ( inguva )
• Oil - 1 or 2 tbsps
• Turmeric powder - 1 tsp
• A sprig of curry leaves
• Salt to taste

Directions :

1. In a large bowl, add water and rice and cook until well done. Remove from heat and in a wide, large bowl spread out the rice.
2.  Add turmeric, half of the curry leaves and one tablespoon of oil to the rice and mix thoroughly and keep it aside.
3. Meanwhile in a skillet, heat remaining oil on low heat. To this add  mustard seeds, bengal gram (chana dal ) and red chili and peanuts.
4. When the bengal gram turns light brown, add currleaves asafoetida, sliced green chiles and tamarind extract. Stir well.
5.  Remove from heat. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Mix well .
   
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