Taro – Chamagadda – Arbi stir fry

The art of frying things in oil or fat is as old as cooking itself. Frying things to crispy goodness and eating them with other good things is the same across the world. It is no surprise that every culture has its own popular recipes for fries and everyone has their favorite dish. One of my fondest memories is from when I was in university when our group of friends used to share lunches. I love my mom’s cooking and it was amazing to be able to eat food prepared by other moms with the same love and care that my mom prepared for me. Every one gets to taste a lot of different things every day and some days would be special for me, because of a friend whose mom used to make the most delicious sambar and arbi fries.  The combination is amazing and the memory always brings a smile to my face. The simplicity of the dish is the best part of this recipe. The taro root also known as arbi or chamagadda being a starchy root vegetable has a very different flavor profile than that of a potato. It is slightly nutty and takes on the aroma and flavor of spices very well.

 Pan roasted crispy tender taro root with red chili, turmeric, coriander powder and tempered with mustard seeds, Bengal gram and curry leaves.

Ingredients:

  • 6 Chamagadda / Taro / Arbi
  • 1 tbsp Peanut oil
  • 1 tsp Mustard seeds
  • A sprig of curry leaves
  • 1 Garlic clove
  • 1 Dried red chili
  • ½ tbsp Bengal gram / Senaga pappu
  • 1 tsp Black lentils / Urad dal 
  • 1 tsp Cumin seeds / Jeera
  • ½ tbsp Red chili powder
  • 1 tsp Coriander powder
  • 1 tsp Curry powder (Optional)
  • Salt for taste

Serving size 3

Cook time 25 min

Prep time 10 min

Passive time 10 min

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Pan roasted crispy tender taro root with red chili, turmeric, coriander powder and tempered with mustard seeds, Bengal gram and curry leaves.

Instructions:

  • Peel the arbi, boil and cook half way for 10-15 min.

 Pan roasted crispy tender taro root with red chili, turmeric, coriander powder and tempered with mustard seeds, Bengal gram and curry leaves.

  • Slice them into thin coins.

 Pan roasted crispy tender taro root with red chili, turmeric, coriander powder and tempered with mustard seeds, Bengal gram and curry leaves.

  • In a deep pot, fry them in batches using vegetable or peanut oil.
    Pan roasted crispy tender taro root with red chili, turmeric, coriander powder and tempered with mustard seeds, Bengal gram and curry leaves.
  • It takes 5 – 7 min for the edges to turn golden brown.
  • Transfer onto a paper napkin to soak the extra oil.

 Pan roasted crispy tender taro root with red chili, turmeric, coriander powder and tempered with mustard seeds, Bengal gram and curry leaves.

  • In a sauce pan heat oil, add  bengal gram, red chili and garlic. Once they turn slightly brown , add mustard seeds, cumin seeds, turmeric powder and curry leaves.

 Pan roasted crispy tender taro root with red chili, turmeric, coriander powder and tempered with mustard seeds, Bengal gram and curry leaves.

  • When the curry leaves stop to splatter, add the fried arbi, red chili powder, salt, curry powder and coriander powder and mix well.

 Pan roasted crispy tender taro root with red chili, turmeric, coriander powder and tempered with mustard seeds, Bengal gram and curry leaves.

  • Cook for 2-5 min and transfer it to a serving bowl or plate.
     Pan roasted crispy tender taro root with red chili, turmeric, coriander powder and tempered with mustard seeds, Bengal gram and curry leaves.Enjoy the Chamagadda / Taro / Arbi stir fry with rice or like a snack 🙂 . Serve it hot.

 Pan roasted crispy tender taro root with red chili, turmeric, coriander powder and tempered with mustard seeds, Bengal gram and curry leaves.

Pan roasted crispy tender Chamagadda / taro / arbi root with red chili, turmeric, coriander powder and tempered with mustard seeds, Bengal gram and curry leaves.

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Happy weekend you all 🙂 ..

  2 comments for “Taro – Chamagadda – Arbi stir fry

  1. August 7, 2016 at 12:17 am

    Arbi is a favorite of mine ever since my friend made it for me years ago when I had visited her home with my would-be husband. The taste of her sambar and Arbi fry is still lingering in my mind. This post made me to recollect the whole scene and conversations from a decade ago 🙂

    • clovesandcaramel
      August 7, 2016 at 10:05 pm

      I’m so glad it reminded you of such a nice memory Radhika :). Arbi and sambar with rice, it’s the best combination ever and it reminds me of our group of friends at the lunch hour in college and the masthi we use to have :). I absolutely enjoyed making this dish and posting it.

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