Friday, October 23, 2009

Arbi Fry

Chaama Dumpala Merrapudi . This is a starchy root vegetable also known as Colocasia, Chaama gadda, Taro. They generally grow in the swampy areas during the rainy season. Some varieties cause irritation in the throat when ingested, because of the presence of a toxin . However this can be reduced by soaking these tubers in water overnight , even cooking cuts down this effect.
A well known delicacy called pathrode is prepared in the south canara , Udipi regions using the leaves of this plant.
As it is a root vegetable, it has to be washed well in water prior to cooking. To peel off the outer skin, it has to be cooked in water in a open vessel or in a pressure cooker . Switch off just when the pressure starts to build in the pressure cooker , or it will become soggy & overcooked. Peel out the skin when cool. Cut into slices & deep fry till crisp.
To prepare the fry, you will need


Colocasia - 1 kg (the final yield reduces after all the cooking & frying Process )
Red chilly powder - 2 tsps
Dhania powder - 1 tsp
Grated Copra - 2 tbsps
Turmeric powder - 1/4 tsp
Hing - a pinch
Sesame seeds - 1 tbsp, toasted
Oil - for deep frying

Method :
  • Whizz the dry powders with the copra in a blender. Mix in the toasted sesame.
  • Sprinkle this powder on the fried , crisp arbi as soon as it is drained from the oil.

It makes a tasty accompaniment with hot rice. It goes well with Rasam rice/ dhal rice /curd rice as well.
It is ideal to fry this quantity in 2 batches .


  1. Love Arbi, especially the deep fries my mom makes. True, it goes excellently well with rasam sadham and thayir sadham.

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