Chamadumpa Sabzi Recipe - Andhra Style Dry Baked Masala Arbi
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
Ingredients
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250 grams Colocasia root (Arbi)
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1/2 cup Water
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Salt
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to taste
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2 teaspoons Red Chilli powder
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2 teaspoons Coriander Powder (Dhania)
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2 tablespoons Oil
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For Roasted Chana dal spice powder
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1/2 cup Roasted Gram Dal (Pottukadalai)
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2 teaspoons Cumin powder (Jeera)
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3 Garlic
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Salt
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to taste
Instructions
Step 1
To begin making the Chamadumpa Sabzi Recipe - Andhra Style Dry Baked Masala Arbi, we will first boil the Arbi/Chamadumpa
Step 2
In a pressure cooker, add arbi along with water and salt
Step 3
Pressure cook for 4 whistles
Step 4
Turn off the flame
Step 5
Allow the pressure to release naturally
Step 6
Drain the water and set the arbi aside
Step 7
Peel the skin off the Arbi/Chamadumpa and cut them into thick slices
Step 8
Set aside
Step 9
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
Step 10
Preheat the oven to 180 degree celsius
Step 11
In a mixie jar, combine the roasted chana dal, cumin seeds and garlic and grind into a masala
Step 12
Our freshly ground masala is ready
Step 13
Next, roll each piece of arbi, in the prepared freshly ground and place it on baking tray greased with oil
Step 14
Arrange the pieces leaving some space between them
Step 15
Brush the Arbi/Chamadumpa pieces with little oil and bake for 20 to 30 minutes
Step 16
Keep turning the pieces every 8-10 minutes
Step 17
Once it appears cooked and the arbi sizzles
Step 18
Remove from the oven and serve
Step 19
Serve hot with steamed rice and rasam for a weekend meal
Step 20
You can also serve it as a tea time snackServe this Chamadumpa Sabzi, along with Dosakaya Pappu Recipe and Steamed Rice and Menthi Aaku Badeela Koora Recipe for a complete Andhra style meal