Thursday, September 17, 2009

Chamagadda Fry

Taro root I believe is another name for Chamagadda. We made this curry for a potluck recently. Ofcourse we made large quantity (large tray), but this can be done small quantities at home. People who like fry curry will love this. So here goes the recipe:

Oil to deep fry
Mustard seeds
urad dal (minapa pappu)
Red chillies
Red chilli powder
Salt to taste
Method of preparation
1. Boil the chamagadda in a pressure cooker or in microwave whichever is convenient for you.
2. Let it cool, and then peel off the skin and chop the chamagadda.
3. Take a kadai and add oil to deep fry.
4. After oil is heated, add the chopped chamagadda pieces and deep fry.
5. remove them and now take a small pan and do popu/tadka with very little oil (according to quantity of chamagadda), mustard seeds (let them splutter), jeera, urad dal, curry leaves if possible, red chillies.
6. Now add the fried pieces of chamagadda to it along with salt and red chillie powder.
7. Toss it and take it in a bowl and garnish with cilantro.

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