Chamadumpa Vepudu Recipe – Andhra Style Colocasia Stir Fry
Discover the vibrant flavors of Andhra Pradesh with this delightful Chamadumpa Vepudu, a traditional stir fry made from colocasia roots (also known as arbi). This dish is perfect for lunch and pairs beautifully with steamed rice and Pappu Charu, making it a comforting meal that celebrates the essence of South Indian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Colocasia root (Arbi) – skin peeled and halved | 10 pieces |
| Rice flour | 1 teaspoon |
| Red chilli powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Salt | To taste |
| Sunflower oil | For cooking |
| White urad dal (Split) | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Dry red chilli | 2 pieces |
| Curry leaves | 1 sprig |
| Sunflower oil | For cooking (as needed) |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 |
| Protein | 3g |
| Carbohydrates | 28g |
| Dietary Fiber | 6g |
| Fat | 5g |
| Sodium | Varies (based on added salt) |
Preparation Time
| Time Category | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 25 minutes |
| Total | 35 minutes |
Instructions
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Preparation of Colocasia: Start by peeling the colocasia roots and then place them in a pressure cooker with enough water to cover them. Cook the roots for 2 whistles to ensure they become tender. Once done, allow the pressure to release naturally, drain the excess water, and cut the roots in half.
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Tempering the Spices: In a kadai (wok), heat some sunflower oil over medium heat. Add the mustard seeds and white urad dal, allowing them to splutter for about 10 seconds. This will infuse the oil with their flavors.
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Adding Aromatics: After the seeds have spluttered, toss in the curry leaves and dry red chilies. Let the curry leaves crackle for another 10 seconds, releasing their aromatic essence into the oil.
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Combining Ingredients: Add the cooked colocasia halves to the kadai. Sprinkle in the rice flour, red chilli powder, turmeric powder, amchur powder, and salt. Gently toss everything together to ensure that the colocasia is well-coated with the spices.
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Stir-Frying to Perfection: Stir-fry the mixture on medium heat, allowing the colocasia to crisp up and develop a beautiful golden color. Keep an eye on the seasoning and adjust with more salt if necessary.
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Serving Suggestions: Once the colocasia is crisp and flavorful, transfer it to a serving dish. Serve the Chamadumpa Vepudu hot alongside Andhra Style Pappu Charu and steamed rice for a hearty and satisfying meal that will surely delight your family and friends.
Enjoy Your Meal!
This Chamadumpa Vepudu showcases the rich culinary heritage of Andhra cuisine, marrying simple ingredients with bold flavors. Whether you are a seasoned cook or a beginner, this recipe is a delightful addition to your lunch table, providing a taste of tradition that is both nourishing and enjoyable.
