Chemadumpala Vepudu - Arbi / Colacasia Fry - చేమదుంపల వేపుడు

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Recipe Text


    • Colocasia Or Colocacia – 330gms (Chema Dumpalu)
    • Cumin Seeds – 1/2tsp
    • Turmeric Powder – 1/4tsp + 1/8tsp
    • Salt – To Taste (1tsp)
    • Red Chili Powder – 1tsp
    • Oil – 2 1/2Tbsps

    (Online Conversion utility to convert Gms to Cups & Temperatures etc)


    We need to steam cook colocasia in pressure cooker. Wash the vegetables well. Take a pressure pan and add around 150 to 200ml water. Place a steamer basket in the pressure pan and place the washed colocasias on the steamer basket. Cover the pressure pan and place it on stove and heat it on high flame. After first whistle, lower the flame and cook the vegetables for 10 minutes. Allow the pressure pan to cool down completely and then open the lid. Transfer the steam cooked colocasias into a plate and allow them to cool for a while. Peel the skins of cooked vegetables and slice them into equal sized pieces.


    Heat a non-stick pan and add oil and heat oil. When oil is sufficiently hot, add cumin seeds and allow them to splutter. Then add the cooked colocasia pieces and salt and turmeric powder. Fry the vegetables stirring gently. Stir fry the vegetables on high flame only till they are somewhat crisp and start to move freely in the pan without sticking to each other. Then lower the flame and add red chili powder and mix well. Fry the vegetables on low flame till crisp. Transfer the colocasia fry into a serving bowl and serve hot with plain rice.

    Points To Observe:

    Colocasias would not absorb more water when steam cooked in a pressure cooker.

     Allow the steam cooked colocasias to cool till warm to peel off the skins. When peeled while the colocasias are hot, they become mushy. On cooling they become somewhat firm and are less messy to handle.

    Using a non-stick pan for this fry reduces the risk of cooked colocasias sticking to the pan. Also it takes less oil to fry the colocasia when using a non-stick pan.

    Fry stirring on high flame only till they turn crisp and start to freely move in the pan without sticking to each other. As we are frying on high flame it is important to keep a watch on it or else it may burn. Also it is important to keep stirring while frying so that they get fried evenly.

    Cooked and cut colocasias can also be deep fried till crisp and then tossed with salt, turmeric powder and red chili powder for a richer taste.

    Whether deep fried or fried using less oil this fry tastes excellent. 

    Enjoy !!!!!!!!!!!!!!

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