Arbi Fry ( చామదుంపల వేపుడు, அரபி பொறி, अरबी भून ) This recipe is very much popular in southern parts of India. It is much like potato fry but the texture and taste varies as it is sticky in nature.
Regional Dish: Andhra Pradesh; Tamilnadu; Kerala.
Cuisine Style: Andhra Pradesh| Cooking Time 20min | Take with rice| Shelf Life : 1 day| Quantity : 3 Servings
Appx. Nutritional Values calculated for 1 serving :
Calories (120.3Kcals), Carbohydrates (20g), Protein (1g), Fat (3.5g).
- Arbi 250grams
- Gram flour / rice flour 1 tbsp
- Hing pinch
- Oil 4 tbsp.
- Red Chilli Powder to taste
- Salt to taste
- Turmeric pinch
- 1 tsp. Urad dal
- ½ tsp. Mustard seeds
- ½ tsp Cumin seeds
- 2 Red chilies, broken
- A sprig of Curry leaves
- Pressure cook chamadumpa with enough water for 1 whistle. Let them cool completely and peel the skin and chop them into big chunks.
- In a wide non-stick pan heat 2 tbsp. of oil and add urad dal, mustard, cumin, red chili pieces, curry leaves and fry till they pop.
- Now add chamdumpa pieces and fry for a while and keep tossing to prevent them from burning / sticking to pan.
- Once they start frying add the rest of oil, turmeric, rice powder and some salt and keep frying till they appear fried and crisp.
- Once this stage reaches add chili powder and the salt if needed.
- Give a toss and enjoy this recipe with steamed rice and plain dal o sambar/ ramsam.
Other variants / Cuisine Style: Deep fry chamadumpa pieces and then season them with a tsp of oil and rest of the ingredients. Add some oil to chamadumpa pieces with some salt and rice powder and line them in a single layer on a baking tray and bake for 15 mins and then season them. Mash the boiled chamadumpa and season them without deep frying.