ARBI FRY

Arbi or Colacasia  is called as chamadumpa in Telugu. This was hardly used by few people in olden days, but now we see even the big restaurants serving this as appetizer or snack or side dish. Fried arbi with a light crunch can be a side dish for rice. Jeera powder, coriander powder , garam masala can be  used to enhance the taste.

INGREDIENTS

PROCEDURE

Wash and arbi and cook them with the skin on, preferably in a pressure cooker until 2 whistles. They take a very long time to cook on a open pan with water. They should be fully cooked but should remain firm. Overcooking make them mushy. Cool them and peel the skin. Now cut them to small pieces or desired shape. In a pan add the oil. Once the oil is heated add the arbi. Fry them on a medium flame stirring occasionally. When they are 3/4 done add the salt. Now increase the flame and keep stirring to attain a golden brown color and the outer layer turned crispy. Finally add the paprika, chili powder, garam masala. Stir and  serve with hot steaming rice and sambar.