Chamadumpa Sabzi Recipe - Andhra Style Dry Baked Masala Arbi
A baked version of the classic Andhra style Arbi stir fry, this Chamadumpa Sabzi , is loaded with simple Indian masalas to make this delicious dish. Serve this dish along with chaaru & steamed rice for a simple weekday lunch.In association with Preethi Kitchen Appliances
A delicious dry style Arbi made Andhra style, this Chamadumpa Sabzi is made a bit healthier as in this recipe we have baked the Arbi
Arbi absorbs the lovely flavours of the Indian spices, making it a yummilicious dish.
Here Arbi is boiled and cut into bite size pieces, which is marinated in spice powders and rolled and baked with yet another chana dal spice powder. Baked until it's nice and crispy.
If you like this recipe, here are a few of our other Arbi Recipes you must try :
- 250 grams Colocasia root (Arbi)
- 1/2 cup Water
- Salt , to taste
- 2 teaspoons Red Chilli powder
- 2 teaspoons Coriander Powder (Dhania)
- 2 tablespoons Sunflower Oil For Roasted Chana dal spice powder
- 1/2 cup Roasted Gram Dal (Pottukadalai)
- 2 teaspoons Cumin powder (Jeera)
- 3 Garlic
- Salt , to taste
How to make Chamadumpa Sabzi Recipe - Andhra Style Dry Baked Masala Arbi
To begin making the Chamadumpa Sabzi Recipe - Andhra Style Dry Baked Masala Arbi, we will first boil the Arbi/Chamadumpa.
In a pressure cooker, add arbi along with water and salt. Pressure cook for 4 whistles. Turn off the flame.
Allow the pressure to release naturally. Drain the water and set the arbi aside.
Peel the skin off the Arbi/Chamadumpa and cut them into thick slices. Set aside.
In a mixing bowl, combine coriander powder and red chilli powder, arbi pieces and toss well until the masala is well coated Let it rest for 15 to 30 minutes.
Preheat the oven to 180 degree celsius.
In a mixie jar, combine the roasted chana dal, cumin seeds and garlic and grind into a masala. Our freshly ground masala is ready.
Next, roll each piece of arbi, in the prepared freshly ground and place it on baking tray greased with oil.
Arrange the pieces leaving some space between them.
Brush the Arbi/Chamadumpa pieces with little oil and bake for 20 to 30 minutes. Keep turning the pieces every 8-10 minutes.
Once it appears cooked and the arbi sizzles. Remove from the oven and serve.
Serve hot with steamed rice and rasam for a weekend meal. You can also serve it as a tea time snack
If you opt for deep frying, make the roasted chana dal spice powder into paste with dosa batter consistency. Else, the powder will come out into the oil.
Chamadumpa Sabzi Recipe - Andhra Style Dry Baked Masala Arbi is part of the Indian Curry And Gravy Recipe Contest