Chamadumpa Vepudu Recipe - Andhra Style Colocasia Stir Fry | Arbi Sabzi
Colocasia also known as Chamadumpa in Andhra cuisine and Cheppankizhangu in Tamil makes a lip smacking dish when you toss it along with chilli, salt and hing and give it a roasted texture. Chamadumpa Vepudu goes well along with a hot steamed rice topped with ghee and served along with Pulusu.
Andhra Chamadumpa Vepudu Recipe (Colocasia Stir Fry Recipe) is a quick stir fry of colocasia roots in other words called as Arbi or Cheppankizhangu.
Vepudu in Andhra Pradesh is a dish that is stir fried with basic masalas like red chilli powder, turmeric powder and pepper powder with any kind of vegetables. The vegetables vary depending on the season and local produce available.
If you are looking for more Andhra Recipes, here are some that you can make for your everyday meals:
- 500 grams Colocasia root (Arbi)
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Amchur (Dry Mango Powder)
- 1 teaspoon Coriander (Dhania) Powder
- 1/4 teaspoon Asafoetida (hing)
- 1 teaspoon Salt , or to taste
- 2 tablespoons Gingelly oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon White Urad Dal (Split)
- 2 Dry Red Chilli , broken
- 1 sprig Curry leaves , torn
How to make Chamadumpa Vepudu Recipe - Andhra Style Colocasia Stir Fry | Arbi Sabzi
To begin making the Andhra Chamadumpa Vepudu Recipe, place the colocasia roots in the pressure cooker along with 1/2 cup of water.
Pressure cook for 4 to 5 whistles and turn off the heat. Allow the pressure to release naturally.
Allow the pressure to release by itself, drain the water and cut them into half.
Heat a kadai with oil, add mustard seeds, urad dal and allow it to splutter for 10 seconds.
After 10 seconds, add curry leaves, dry red chilies and leave the curry leaves to crackle for 10 seconds.
Add the cooked colocasia roots along with all the spice powders including red chilli powder, turmeric powder, salt and amchur powder.
Give Chamadumpa Vepudu a toss and stir fry the roots till it is coated well and becomes crisp. Check for salt and add if required.