Chamadumpa Vepudu Recipe – Andhra Style Colocasia Stir Fry | Arbi Sabzi
Description:
Andhra Chamadumpa Vepudu, a flavorful stir-fried dish made with colocasia roots (commonly known as Arbi or Cheppankizhangu), is a perfect combination of spices and crispy textures. This recipe is a staple in Andhra Pradesh cuisine, where it’s loved for its simplicity and deliciously tangy taste. The dish is made by pressure-cooking the colocasia, then stir-frying it with aromatic spices like red chili powder, turmeric, amchur (dry mango powder), and a touch of mustard seeds and curry leaves. It’s an ideal side dish for any meal, especially when served with Andhra-style pappu charu (lentil stew) and steamed rice.
Cuisine: Andhra
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Colocasia root (Arbi) | 500 grams |
| Red Chilli powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Coriander (Dhania) Powder | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Salt | 1 teaspoon or to taste |
| Gingelly oil | 2 tablespoons |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Dry Red Chilli (broken) | 2 |
| Curry leaves | 1 sprig (torn) |
Preparation Time
10 minutes
Cooking Time
25 minutes
Instructions
-
Pressure Cook the Colocasia:
Begin by placing the colocasia roots (Arbi) in a pressure cooker. Add 1/2 cup of water to it. Pressure cook for about 4 to 5 whistles, then turn off the heat. Allow the pressure to release naturally. Once the pressure has released, drain the water and cut the cooked colocasia into halves. -
Temper the Spices:
Heat a kadai or a deep frying pan with gingelly oil. Add the mustard seeds and white urad dal to the oil. Allow them to splutter for 10 seconds. -
Add the Aromatics:
Once the mustard seeds begin to splutter, add the torn curry leaves and broken dry red chilies to the oil. Let the curry leaves crackle for another 10 seconds, filling your kitchen with a wonderful fragrance. -
Add the Cooked Colocasia:
Now, add the cooked and chopped colocasia roots to the pan. Toss them around gently to coat them with the spices. -
Add the Spices:
Sprinkle in the red chili powder, turmeric powder, coriander powder, amchur (dry mango powder), and asafoetida (hing). Stir everything well, making sure the roots are evenly coated with the spices. -
Stir Fry:
Continue stir-frying the colocasia for about 8 to 10 minutes on medium heat until the roots become crispy and golden brown. Make sure to stir occasionally to ensure that they don’t burn. Check for salt and adjust according to your taste. -
Serve:
Once the Chamadumpa Vepudu is crisped up and well-seasoned, remove from heat. Serve the stir fry hot with steamed rice and a side of Andhra-style pappu charu for a wholesome meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 2 g |
| Carbohydrates | 30 g |
| Fat | 6 g |
| Fiber | 5 g |
| Sodium | 200 mg |
| Potassium | 400 mg |
| Vitamin A | 10% of DV |
| Vitamin C | 5% of DV |
Tips and Variations
- For extra crispiness, you can lightly fry the colocasia in oil after pressure cooking them.
- Spicy lovers can increase the amount of red chili powder or add green chilies during the tempering stage.
- Herb lovers: You can also add a pinch of garam masala towards the end of cooking to enhance the aroma.
This Andhra Chamadumpa Vepudu recipe is the perfect vegetarian side dish, packing flavors and textures that complement any meal. Simple to make and utterly delicious, this dish is sure to be a hit with your loved ones!
