Chow chow coconut fry

Preparation time : 20 mins

Serves : 2

Ingredients :

Chow chow : 3/4 cup (or) 125 grms 

For seasoning :

Mustard seeds : 1/4 tsp

Jeera : 1/4 tsp

Hing : pinch 

Curry leaves : few

To grind :

Grated coconut : 1/4 cup or so

Green chilis : 2 

Coriander seeds : 

Garlic pods : 1or 2 

Salt to taste

Method :

Take a grinder and add all the ingredients listed to grind and make it into a nice paste without adding water. Keep this aside.

Peel and chop chow chow.

In a pan, add oil, once hot add mustard seeds, jeera, hing and curry leaves one by one while sautéing them.

Add the chopped chow chow and fry till it changes the color (preferably little crunchy only).

Now add ground paste and fry it till the raw smell of garlic goes off.

Enjoy your dish with hot rice or roti :)

Thank you, do post your comments !!!

Bottle gourd bell pepper fry

This simple yet delicious Gujarati side dish is commonly known as Doodi Tamatar Mirch Ka Shaak.

Preparation time : 20 mins

Serves : 2

Ingredients :

Bottle gourd : 1/2 cup 

Capsicum : 1/2 cup

Tomato : 1/2 cup

Mustard seeds : 1/2 tsp

Cumin seeds : 1/2 tsp

Ginger garlic paste : 1/2 tsp

Hing : pinch

Turmeric : pinch

Salt : to taste

Chili powder : 1Tbsp

Method :

Heat oil in a pan add mustard seeds, cumin seeds, ginger garlic paste, pinch of hing and turmeric, add bottle gourd mix this and put the lid on and cook it for 5 minutes in a slow flame, after 5 minutes add simla mirchi or capsicum, salt, chili powder, cook this till simla mirchi is tender, then add chopped tomatoes and let it cook for 3 minutes, and add chopped coriander.

Enjoy your dish :)

Thank you, do post your comments !!!

Mushroom fry

This goes well with egg fried rice. This is so simple and yet so tasty .

Preparation time : 10 mins
Serves : 2

Ingredients :

Mushrooms : 200 grms
Olive oil / butter / any other oil : 2 tsp
Red chili garlic paste : 1 Tbsp
Salt : to taste

Method :

Take a flat bottomed pan, add oil or butter, once hot , add chili garlic paste.
Sautee them till raw smell of garlic goes.
Add in the mushrooms, saute them for 5 mins.
Add salt and fry them for 5 more mins.
Serve it hot.
Enjoy your dish :)
Thank you , do post your comments !!!

Brinjal curry

Preparation time : 20 mins
Serves : 2

Ingredients :

Brinjal : 6
Onions : 2
Tomatoes : 3
Chilli powder : to taste
Salt : to taste
Coriander leaves : few
For tempering :
Urad dal : 1/2 tsp
Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
curry leaves : 6

Method :

Add all other ingredients to a bowl -- chopped onion, chopped tomato, salt, chili powder.
The quantity of onions and tomatoes should be same , then curry tastes good.

Stuff this in brinjal fully.
Heat a pan , add 1 tsp of oil , add tempering ingredients, saute them.
Add these stuffed brinjal's and then add remaining stuffing on top.

Cover them with a lid (you need to take a shallow lid) and pour water on that lid.
If you do this way the vapour will not go out , it will fall in side again and the curry is cooked with that water and tastes great.

Cook it like that for 15 to 20 mins , mixing in between once or twice.
Check for seasoning and consistency.
(If you want you can even add some green peas in the curry)
Serve hot with rice or roti.
Enjoy your dish :)
Thank you, do post your comments !!!

Pesarattu kura

This is one recipe you eat while preparing and after preparing and only half will be left by the time it comes to dining table :)

Here are the links for making moongdal batter and ullikaram .

Preparation time : 20 mins
Serves : 2

Ingredients :

Moong dal batter : 1 1/4 cup
Onions : 1/4 cup
Fried onion paste (or) Vullikaram : 1/8 cup (optional)
Urad dal : 1/2 tsp
Cumin seeds : 1/2 tsp
Mustard seeds : 1/2 tsp
Curry leave : one spring
Garlic cloves : 8
Hing : pinch
Turmeric : pinch
Coriander leaves : few

Method :

Make thick dosa with moongdal batter using one cup of batter . (it should be thick ..... like pizza base)
Cook it on both sides with little oil on medium low flame.
Cut it into one inch pieces and keep them aside.
Take pan heat it, add couple of tsp of oil, when hot add urad dal, cumin seeds, mustard seeds one by one while sauteing them a bit.
Add curry leaves , turmeric and hing.
Now add finely chopped onion.
Fry them till they are dark brown in color.
Add vullikaram (which contains red chili's in it) and fry it nicely.
Add 1/4 cup of moon dal batter.
Fry till raw smell of the batter goes, for around 2 mins.
When everything is fried well and becomes like a thick paste , add some water to it.
(add little more water coz after adding dosa it will absorb lots of water)
Add dosa pieces.
Cover and cook for 2 mins.
(Do not mix it much)
Check for seasoning (If needed add salt and tamarind juice a bit)
Top it off with coriander leaves.
Enjoy your dish :)
Thank you, do post your comments !!!

Potals fry (or) Pointed gourd curry

Preparation time : 20 mins
Serves : 2

Ingredients :

Potals / Parwal / Pointed gourd - 100 grms
Potatoes : 100 grms
Urad dal : 1 tsp
Cumin seeds : 1/2 tsp
Mustard seeds : 1/2 tsp
Green chilis : 2
Ginger : 1/2 inch
Curry leaves : few
Turmeric powder : pinch
Salt : to taste
Toasted sesame seeds : 1 Tbsp
Oil : 2 Tbsp

Method :

Take a pan, heat it , add couple of table spoons of oil.
When hot add urad dal, mustard seeds, cumin seeds one by one while sauting them a bit.
Add curry leaves, green chili- ginger paste and mix well.
Add turmeric powder and mix again.
Add the cut potato and when its half done, add cut potals  cover and cook till veggies are cooked.
Add required amount of salt and mix well.
Cook for a bit more .
Sprinkle sesame seeds on top.
Serve hot with rice or roti.
Enjoy your dish :)
Thank you , do post your comments !!!

Snake gourd curry

I usually prepare potlakaya perugu pachadi with snake gourd . When i went to my friends place, on our discussions, i came to know about this recipe, and i was so excited to try this new recipe, soon i prepared it, and here you go..... 

Give it a try, its so simple to prepare and tastes so great .....

Preparation time : 30 minutes
Serves : 2

Ingredients :

Snake gourd Pieces : one cup
Cooked chana dal : 1/2 cup
Grated coconut : 1/8 cup
Red chili : 3
Salt : to taste
Garlic cloves : 3
Cumin seeds or jeera : 1/2 tsp
Mustard seeds : 1/4 tsp
Urad dal : 1/4 tsp
Cumin seeds : 1/4 tsp
Curry leaves : few

Method :

Take a pan heat it.
Add some oil, Add urad dal, cumin seeds, mustard seeds  and curry leaves one by one while sauteing them, add snake gourd and salt.
Cover and cook till snake gourd is soft .
Mean while grind coconut, red chili, garlic and jeera without adding water.
Add this ground coconut , cooked chana dal to the snake gourd .
Mix well , cover and cook for one minute.
Remove the lid and cook for one more minute.
Check for seasoning.
Enjoy you dish with hot rice :)
Thank you, do post your comments !!!

Kadala curry or Kala chana curry Or Black chickpea curry

Preparation time : 30 mins
Serves : 4

Ingredients :

Black chickpeas : 3/4 cup
Water : 2.5 cups for soaking chickpeas
For masala :
Fennel seeds : 1/2 tsp
Stands of mace : 2 to 3 (Javitri)
Cinnamon : 1 inch
Cloves : 3
Grated nugmeg : 3 pinches
For coconut paste :
Grated coconut : 1/2 cup
Water : 1/4 cup
Other ingredients :
Chopped shallots : 1/3 cup
Ginger : 1/2 inch or 1 tsp chopped
Chopped Green chilis : 1 tsp
Curry leaves : 10 to 12
Mustard seeds : 1/2 tsp
Turmeric powder : 1/4 tsp
Red chili powder : 1 tsp
Coriander powder : 1 tsp
Black pepper powder : 1/4 tsp
Coconut oil : 2 Tbsp
Water : 1 to 1.25 cups (You can use the water in which you cooked peas)
Salt : as required

Method :

Rinse and soak black peas in water for 8 to 9 hours or over night.
Add peas along with water to pressure cooker.
Add 1/2 tsp salt.
Stir and pressure cook for 3 whistles or till they are tender and cooked through.
Keep it aside.
Take coconut into mixie jar add 1/4 to 1/3 cup of water and grind to a smooth paste. Keep it aside.
Prepare the Kerala garam masala :
In a small pan, dry roast the fallowing spices till aromatic - fennel, mace, cinnamon, cloves, nutmeg.
Just a light roasting. don't over do.
In a  mixie add these and make a semi to fine powder and keep it aside.
Now,
Take a pan, heat it , add coconut oil.
Add mustard seeds, when crackle add chopped shallots. Stir and saute for a minute.
Then add red chili powder, coriander powder, black pepper powder and the ground Kerala garam masala.
Stir the masalas very well and saute for a minute on low flame.
Then add the ground coconut paste.
Stir very well.
Saute for 4 to 5 minutes on a low flame.
Then add the cooked black chana. Stir very well.
Then add 1 to 1.25 cups water and stir.
Season with the required amount of salt and stir again.
Let the curry come to a boil and the gravy reduces a bit. The flavors and chickpeas should also be well blended.
Serve kadala curry or the kala chana curry with hot puttu or appams / steamed rice / roti or naan.
Enjoy your dish :)
Thank you, do post your comments !!!

Cauliflower masala curry

Preparation time : 45 mins
Serves : 3 to 4

Ingredients :

Cauliflower : 1 medium
Finely Chopped Onion : 1 medium sized
Garlic : 3
Ginger : 1/2 inch
Fresh curd , whipped till smooth : 3-4 Tbsp
Turmeric powder : 1/4 tsp
Red chili powder : 1/2 tsp
Garam masala : 1/2 tsp
Coriander powder : 1 tsp
Cumin powder : 1/2 tsp
Bay leaf : 1
Cumin seeds : 1/2 tsp
Kasuri methi : 1/2 tsp
Water : 1.5 cups or more
Cream : 2 Tbsp (optional)
Oil : 3 Tbsp (for sauteing cauliflower) + 2 Tbsp for curry
Salt : As per taste
Tomatoes : 2 medium size
Cashew nuts : 1 Tbsp

Method :

Chop cauliflower into medium florets, rinse well and keep aside.
Heat 3 cups of water with salt till it starts boiling.
Switch off and add the florets in the hot water. Cover and keep aside for 15 to 20 minutes.
In the meantime, chop the onion and crush ginger and garlic.Also grind the tomato and cashew to a smooth paste using a mixie(If needed add very little water).
Keep the paste aside.
Drain the cauliflower florets and keep aside and gently wipe them dry.
Heat oil in a kadai add the blanched cauliflower florets and saute on a low to medium flame till they start getting light brown spots on them. (Don't make them black)
This takes about 8 to 10 minutes.
Then remove the sauteed cauliflower and keep aside.
In the same pan, add 2 Tbsp oil.
Add the bay leaf and cumin seeds.
Fry for a few seconds.
Add the chopped onions and saute till the onions get golden, then add the ginger garlic paste and sauce for a few seconds till the raw aroma of ginger garlic goes away.
Add the tomato - cashew paste and stir.
Add the spice powder - coriander powder, cumin powder, red chili powder, garam masala powder and turmeric powder.
Saute stirring often till the oil starts to leave the sides of the masala.
The whole masala paste will clamp together and you will see oil clearly leaving the sides.
This is an important step as if not done properly, the flavors don't come through in the dish.
Switch off the stove and then add the whisked yogurt.
Stir very well and then add 1.5 cups water.
Stir again and keep the quad on the stove again.
Now add the sauteed cauliflower florets plus salt.
Stir and cover the pan with a tight lid.
Cook the cauliflower masala on low to medium heat for approximately 10 to 15 mins or till they are cooked completely.
Keep on checking at intervals.
Lastly add the crushed kasuri methi, cream and a pinch of nutmeg.
Stir in and switch off the flame.
Your dish is ready to serve.
Enjoy your dish with hot roti, naan or rice :)
Thank you, do post your comments !!!

Banana flower dal curry (or) Arati puvvu pappu kura

Preparation time : 20 mins
Serves : 3 to 4


Ingredients :

Banana flower : 1
Moong dal : 1/4 cup
For seasoning :
Urad dal : 1/4 tsp
Cumin seeds : 1/4 tsp
Mustard seeds : 1/4 tsp
Red chili : 2
Green chili : 2
Garlic cloves : 6

Method :

Remove unwanted things from banana flower.
Grind it and wash it under running water.
Pressure cook it and keep it aside.
Cook moong dal with little salt and little water.(Cook it in such a way that when you press , it should be mashed / (badda chidiginattu )) Keep it aside.
Take a pan, heat it, add urad dal, mustard seeds, cumin seeds, red chili, green chili, garlic one by one while sauteing them.
Add prepared banana flower.
When it is fried add dal.
Fry it once and your dish is ready to serve.
Enjoy your dish :)
Thank you, do post your comments !!!

Spring onion curry (or) Vulli kadala kura

Preparation time : 30 mins
Serves : 5 to 6

Ingredients :

Chopped Onion : 1/2 cup
Chopped tomato :  1 cup
Chopped spring onion : 1 1/2 cup
Moong dal : 1/2 cup
Salt : to taste
Chili powder : to taste
Garam masala : 1/4 tsp
Mustard seeds : 1/4 tsp
Urad dal : 1/4 tsp
Cumin seeds : 1/4 tsp
Turmeric : pinch
Garlic cloves : 8

Method :

Soak moong dal for 4 hours or so... and pressure cook them for 2 whistles , keep them aside.
Take a pan heat it, add urad dal, cumin seeds, mustard seeds, turmeric, garlic one by one while sauteing them a bit.
Add onion , fry them till translucent.
Add tomatoes and cook let them cook, add spring onion.
Cook it a bit and add  water ( from cooked moong dal)
Now add cooked moong dal, salt, chili powder and garam masala.
Let it cook for 10 mins.
Enjoy your dish with rice or roti.
Thank you, do post your comments !!!

Banana flower fry

I love this fry... In my view any thing that is prepared with banana flower is tasty.
This curry is easy only when you have banana flower ready with removed unwanted things ;)

Preparation time : 30 mins
Serves : 2

Ingredients :

Banana flower : 2
Butter milk : 1/2 cup approx
Salt : to taste
Onion : 2
Garlic cloves : 8
Curry leaves : few
Red chili : to taste
Urad dal : 1/4 tsp
Cumin seeds : 1/4 tsp
Mustard seeds : 1/4 tsp

Method :

Remove unwanted things from banana flower.
Grind Banana flower with salt and 1/8 or 1/4 cup butter milk.

Place it in a fine sieve  and wash it under running water.

Take a pressure cooker add this paste , 1/4 cup of butter milk, salt and water till it covered.
Cook it for one whistle.
Place it in sieve again and drain the water, let it cool down , then squeeze it to remove any left over water.
Keep this aside.
Take a pan, heat it, add urad dal, cumin seeds, mustard seeds, red chili, curry leaves, garlic , chopped onion one by one while sauteing them a bit.

Add prepared banana flower paste.
Fry till it becomes dry (like a powder, If banana flower is too tender then you don't get it like powder)
Enjoy your dish :)
Thank you, do post your comments !!!

Nedondakaaya curry

I don't know the english name of this vegetable. 

In our language it is called as Nedonda kaaya. (looks like ivy gourd, but when cut you can see seeds in side like pointed gourd )

Storing of this vegetable after buying : You should wash and cut it first, on the day you bought it and then store, other wise insects will come inside.

Preparation time : 20 mins
Serves : 2

Ingredients :

Nedonda kaaya : 1/4 kg
Salt : to taste (But this curry takes very less salt, so be careful while adding salt )
Whole red chili : 8 (you need little more red chili for this curry)
Ghee : 1 tsp
Urad dal : 1/4 tsp
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp

Method :

Wash and cut nedondakaaya .
Take a pan , heat it, add ghee, add urad dal, cumin seeds, mustard seeds and red chili , sauteing them a bit.
Add cut nedonda kaaya, salt, splash tbsp of water , cover and cook.
(It will take 5 mins approx)
When done, remove lid and fry it for some time (Till you get a light brown color)
Serve it with hot rice.
Enjoy your dish :)
Thank you, do post your comments !!!

Telaga pindi Kura

Telaga pindi is the cake that comes when oil is taken out from sesame seeds.
After delivery if you eat telaga pindi you will get more breast milk.

Preparation time : 30 mins
Serves : 3

Ingredients :

Telaga pindi : 1 cup
Garlic : one whole
Red chili's : 10 (or) to taste
Drum stick leaves / Munaga aaku : 1 cup (optional)
Salt : to taste
Water : 1 cup
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Urad dal : 1/2 tsp

Method :

Take a pan, heat it, add 4 tsp of oil.
Add urad dal, cumin seeds, mustard seeds, red chili's, garlic one by one in that order sauteing them a bit.

Once garlic is done, add drum stick leaves, fry them.
Add water, salt.
When water boils, add telaga pindi.
Mix it good.
Fry it for 15 mins approx.
(Don't fry it too much)
You can also use Ridge gourd (1 cup)or bottle gourd(3/4 cup) in stead of drum stick leaves.
Enjoy your dish with hot rice :)
Thank you, do post your comments !!!

Raw Banana Curry / Aratikaaya podi kura

Preparation time : one hour
Serves : 2

Ingredients :

Raw Banana : 2
Salt : to taste
Garlic : 1 whole
Urad dal : 1/2 tsp
Cumin seeds : 1/4 tsp
Mustard seeds : 1/4 tsp
Red chili : to taste
Green chili : to taste
Curry leaves : few
Coriander leaves : few

Method :

Wash banana and roast it on flame.

Roast it till the entire green skin becomes dark black.

Wash it under running water and remove skin.
(If you don't wash it , then it is hard to remove skin and the cooked banana inside becomes hard.
If you wash it then it is easy to remove skin and cooked banana inside remains soft.)

Mash it once and then add salt to it and mash it again.

 Take a pan, heat it and add two tsp of oil.
Add urad dal, mustard seeds, cumin seeds, curry leaves, red chili, green chili and garlic in that order while sauteing them a bit.

Once garlic is cooked, add mashed banana.
Mix it good.
Garnish it with coriander leaves.

Serve it with hot rice.
Enjoy your dish :)
Thank you, do post your comments !!!

Banana Flower curry (or) Arati puvvu kura - 1

Preparation time : 1/2 hour
Serves : 3 to 4

Ingredients :

Banana flower : one
Potato : 1
Grated coconut : 1/4 cup
Ghee : 1 tsp
Cumin seeds : 1/2 tsp
Cinnamon stick : 1" piece
Cloves : 3
Cardamom seeds : 3
Red chili powder : to taste
Salt : to taste
Garam masala : 1/4 tsp
Turmeric powder : pinch

Method :

Banana flower and how to separate those two things ....

This is the final thing that will be left at last.

We use to eat this (It has calming effect on your body).

Dry roast cinnamon stick, clove, cardamom .
Make a fine powder with this and keep it aside.
Remove those two things white one and the long string from banana flower .
(We call them as dongalu and pillellu in our language).
cut them into small pieces .

Cook them in pressure cooker keep them aside .
Peel and cut potato into small cubes , cook them and keep them aside.
(You can cook both these pieces and potato in same pressure cooker in different vessels for 2 whistles )
Take a pan heat it, add 2 to 3 tbsp of oil.
Add cumin seeds let them saute a bit.
Add cooked potato cubes.
Once the potato is fried a bit, squeeze water from those cooked banana flower pieces and add them.
Let it fry for some time.
Add chili powder, salt, garam masala, turmeric powder.
Let it fry once again.
Add the spice powder that we prepared (according to taste) and then fry once.
Add freshly grated coconut and fry once.
Add ghee and saute it a bit.

Serve it with hot rice.
Enjoy your dish :)
Thank you, do post your comments !!!

Yam fry / Kanda vepudu - 1

Yam is also called as Kanda or Kanda gadda in telugu. Yam fry is traditional dish in the Indian cuisine and popularly made by the vegetarians. Yam is such is a versatile vegetable which can be prepared by roasting, frying, grilling, barbecuing, boiling, and smoked. 

Yam is otherwise also known as Elephant yam and is traditionally cultivated in Andhra pradesh, tamil naadu, Gujarat, Maharashtra and kerala states. Elephant yam is one of the varieties from the yam family. 

If at all you have turned vegetarian and missing your favourite fish fry that Yam fry is the best suitable vegetarian substitute for fish. The appearance of Yam fry is just like fried fish and it also tastes some what like that. Do try out the yam fry and enjoy its taste.

Yams are a good source of dietary fibre, potassium, vitamin C, manganese and vitamin B6. They also provide iron. They are a very good source of energy. They need to be paired with other foods to balance out the lack of other nutrients.

Preparation time : 20 to 30  mins

Serves : 4

Ingredients :

Yam : 500 grms

Onion : 1 or 2

Mustard seeds : 1/4 tsp

Cumin seeds : 1/4 tsp

Green chili's : 2 or 3

Curry leaves : one spring

Turmeric : pinch

Ginger garlic pate : 1 tsp 

Poppy seeds : 2 tbsp

Coriander powder : 1 tbsp

Coconut powder : 2 tbsp

Chili powder : 1 tsp

Salt : to taste

Coriander leaves : few

Lemon juice : 1/2 to 1 tsp

Method : 

Peel the yam (or) cut the skin with knife.

Cut yam into thin long slices (not too thin, not too thick), and bring them to a boil in hot water for 5 mins, so that they become slightly tender and cooked.

(If you boil them too much, after while frying it will break and become mushy)

Dry roast poppy seeds in a pan and blend it into a fine powder and keep it aside.

Take a pan, heat it, add oil , mustard seeds, cumin seeds, chopped green chili's, curry leaves and saute them.

Add very very finely chopped onions, and add some salt, mix well.

Once onions slightly changes their color, add turmeric, ginger garlic paste, poppy seeds powder, coconut powder, red chili powder, and mix well.

Add little bit of water to it and cook for 5 mins.

Once the masala is cooked , it oozes out oil.

Spread the masala all over the pan, (if it is too dry add little water) and add the boiled yam into it.

Let it cook for 5 mins and turn them, fry them evenly till it changes its color to golden brown or till the masala sticks to yam.

Garnish it with freshly chopped coriander leaves and little bit of lemon juice.

Your yam fry is ready to serve :)
Enjoy it with hot rice.
Thank you, do post your comments !!!

Lady finger fry / Benda kaaya vepudu

Lady finger is my all time favourite vegetable.Here is the recipe for Bhendi or Okra fry-

Preparation time : 20 mins
Serves : 2

Ingredients :

Lady finger : 250 grms
Salt : to taste
Chili powder : to taste
Shredded coconut : 2 tbsp
Peanuts : 2 tbsp
Mustard seeds : 1/8 tsp
Cumin seeds : 1/8 tsp
Urad dal : 1/4 tsp
Curry leaves : one spring

Method :

Take a pan heat it.
Add 2 to 3 tsp of oil to it, when oil is hot add mustard seeds, cumin seeds, urad dal and curry leaves.
Add peanuts and Saute them for a minute.
Add cut Lady finger.
Add salt, cover and cook on low to medium heat for 15 mins, stirring at every 5 mins.
Remove the lid, add chili powder, fry them for 5 to 10 mins.
Add shredded or grated coconut, mix it good.
Yummy yummy lady finger fry is ready to serve.
Enjoy your dish with hot rice :)
Thank you , do post your comments !!!

Okra jaipuri

Preparation time : 20 mins
Serves : 2

Ingredients :

Okra/ lady finger/ bhendi / benda kaaya : 1/4 kg (or) 250 grms
Gram flour / besan : 1 cup approx.
Cumin seeds : 1tsp
Amchoor powder : 1 tsp
Vinegar : 1 tbsp (optional)
Salt : to taste
Chili powder : to taste
Cashew nuts : 10

Method :

Cut okra / Bhendi / Lady finger in thin slices.

Add cashew nuts, amchoor powder, salt, chili powder, cashew nuts and venegar , mix it good.
Adding salt and vinegar will bring out little moisture.
Let it sit for 2 mins.
Sprinkle flour, i.e may be less than a cup, let it sit for 2 mins.
Toss them, not mix them.
Drop it in hot oil and deep fry them till they are golden brown in color.
Fry them in batches.
Serve it hot.
Enjoy your dish :)
Thank you, do post your comments !!!

Chama dumpa fry

This is one of my favourite curry, and i love it.

Prepare this once and enjoy the awesome taste of this dish.

Usually when i prepare this curry, i will start with say suppose some 10 taro roots, by the end i will get only the curry of 4 or 5 taro roots ..... as i will eat them at each stage :)

So i usually buy the double quantity of taro root , if i am cooking it.

Chama dumpalu are starcy tropical tubers, rich in carbohydrates.  

This is called as  ചേമ്പ് കിഴങ്ങ് chembu-kizhangu in kerala, sivapan-kizhangu/ Seppankilangu in TamilNadu.

chama gadda/ chaama dumpa in Telugu,Taro root in English, it is also called as Arbi and can be cooked in many ways.

Serves : 2
Preparation time : 30 mins

Ingredients :

Taro root / Chema dumpa : 2 large
Chili powder : to taste
Salt : to taste
Oil : 3 tsp

Method:

Cook chema dumpa for 1 or 2 whistles, peel the skin off and cut them into pieces.
While you are taking the skin it may be gooey like lady finger, but the final stage of the curry will be really good.
(Some kind of taro root will cook so fast and they become mushy, so you need to keep an eye)
Take a wide open pan , Heat it, Add 2tsp of oil to it.
( If you want you can add seasoning, but i personally like this dish with out seasoning)
When oil is hot add cooked, cut taro root pieces.
Keep the flame in medium, spread them across the pan.
After 5 mins add salt and mix them once.
If you mix too much they will become mushy.
Cook it for 10 mins.
Now you can add chili powder.
Increase flame to high add remaining 1 tsp of oil and cook it for 5 more mins -- this step is to get the crispy coating for the taro root.
Serve this with hot rice.
Enjoy your dish :)