Arbi/ Chamadumpa/ Colocasia is fried and cooked with simple spices. This is my family’s favorite, especially when it is served with hot rice accompanied with dal. It tastes great along with some curd rice.
- Boiled Arbi/ Chamadumpa/ Colocasia – 2 medium no
- Salt – to taste
- Ajwain/ Carom Seeds – 1/4 tsp
- Coriander Powder – 1/2 tsp
- Dry Mango Powder – 1/4 tsp
- Oil – 2 tsp + more for deep frying or shallow frying.
- Red Chili Powder – 1 tsp or to taste
- Peel the boiled Arbi.
- Chop into bite size pieces.
- Heat some oil for shallow frying in a medium sized frying pan.
- Add the arbi into the medium hot oil.
- Fry till edges turn golden brown.
- Remove from the oil once they are done.
- Also remove all the oil from the frying pan leaving just a tsp in the pan.
- When the oil is medium hot, add ajwain and turn OFF the heat.
- When the oil is just warm, add in coriander powder, amchur powder, red chilli powder, salt and fried arbi.
- Toss the arbi with the spices.
- Fry the arbi with the spices for a min on LOW heat.
- And your Sukhi Arbi is ready.