[caption id="attachment_2200" align="alignleft" width="240" caption="Arbi Vadai"]
, something really innovative and rarely heard dish. Arbi means taro root a common name for the corms and tubers. Taro root (Chaama Dumpalu in Telugu) is a starchy tuber vegetable like potato but has nutty-like flavor when cooked. Normally in India you must have heard common dishes like the chaama dumpa vepudu (fry) make a satisfying and nutritious side dish when served with rice and dal/ sambar/ rasam or yogurt combination and Taro korma
an Indian vegetable curry. The spicy gravy contains fried onion paste and yogurt and is flavored with ginger-garlic paste as well as several Indian spices.
Arbi Vadai is truly a great snack, yummy and delicious As such kids love eating Arbi fry and they would surely like this spicy crispy variation too. The preparation for making Arbi vadai is quite easy and simple. Take the arbi and peel the skin. Grate the arbies, add the grated paneer to the grated arbies. Add grated onion (squeeze off the extra water from it), chopped curry leaves, red chilli flakes or red chilli powder. Take little baking powder and mix it with all purpose flour (maida) and mix this flour to the grated arbi mixture. Add salt and mix it well to make vada
If you are an egg eater than you can add half the egg and this helps to fry the arbi from absorbing less oil. Heat the oil in a deep frying pan and drop the arbi mixture in vada shape in the oil and fry it till golden brown color. Fry these vadas in medium heat for little longer time so that the vadas will come out crispy.
Taro is most widely cultivated and native to Southeast Asia. Have originated in the Indo-Malayan region, perhaps in Eastern India and Bangladesh and spread Eastwar5d into Southeast Asia and Eastern Asia. The plant is inedible when raw and considered toxic due to the presence of calcium oxalate crystals, typically as raphides. The toxin is minimized by cooking, especially with a pinch of baking soda. It can also be reduced by steeping taro roots in cold water overnight.
The taro roots are roasted, baked or boiled and the natural sugars releasing a sweet nutty flavour. The leaves of the corm plants are a good source of vitamins A and C and contain more protein than the corms. In North India, Taro is a very common dish served with or without gravy; Arvi Gosht, a popular dish which includes lamb or mutton. The leaves are rolled along with gram flour batter and then fried or steamed to make a dish called Pakoda which is finshed by tempering with red chillies and carrom (ajwain) seeds.
In South India, the state of Karnataka Arbi is made like fritters or steamed and used as a morning breakfast dish. In Kerala, taro corms are known as chembu-kizhangu. It is used as a staple food, as a side dish, or as an ingredient in various side dishes like sambar. In other Indian states like Tamil Nadu & Andhra Pradesh, taro corms are known as sivapan-kizhangu, chamagadda or in coastal Andhra districts as chaama dumpa in Telugu, and can be cooked in many ways, deep fried in oil for a side item with rice, or cooked in a tangy tamarind sauce with spices, onion and tomato.
Taro root can be a great addition to a meal to make it heartier and healthier. Taro root is often substituted for a potato in many recipes; at it is also a starchy vegetable. There are multiple nutritional benefits to the taro root, including the caloric content and the fiber content. Taro root is great for those who are trying to watch their fat intake. One serving of taro root has only .1 g of fat per serving. Taro is high in beneficial nutrients, such as dietary fiber. Dietary fiber is great for the digestive system, as it helps to speed up the process and make the system regular. It can also help to lower cholesterol. Taro is high in a few vitamins that are important for the body like the vitamin C, E and vitamin B6.
To determine whether a taro root is suitable for use, make sure that the root is firm to the touch, and has hairy roots. Once you have selected your roots, you can store them in your home for up to one week provided that the roots are stored in a cool and dry location, preferably at approximately 50ºF. Additionally, when storing taro roots, make sure that the roots do not dry out. Because of its diversity, the taro root vegetable can easily be used as a healthy alternative to potatoes and other tubers.
is must try snack and kids would love the crispy, nutty flavor of the arbi and the softness of paneer combines with chilli flakes and other spices. Vah! It’s a appetizing snack to eat during the raining season or winter to beat the cold. The Arbi vadai goes very well with Bisi bele bath.
Summary: raw Arbi (taro root) grated and fried crispy
- onion grated - 1 - medium
- maid -1 -tsp
- red chilli flakes or red chilli pwdr - 1 - tsp
- baking pwdr - 1/2 - tsp
- curry leaves - 3 to 4 -chopped
- Arbi 5 nos. (also called taro root) - 5 - number
- egg (optional)
- Grated paneer - 2 - tblsp
- oil for frying - 1 - to fry
- salt - 1 - to taste
Take the arbi and remove the skin.grate the arbies,add the grated paneer,
grated onion,chopped curry leaves,red chillie paste.
take the baking powder and mix it with the maida or all purpose flour,add
it to the arbi,add salt and mix it to make a vada mixture.
If you eat egg just beat half the egg and add it helps to fry the arbi absorbing less oil.
Heat the oil and drop the arbi mixture in vada shape in the oil and fry it.
fry these vadas in medium heat for little longer time so that the vadas will
come out many crispy.
Cooking time (duration): 25
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: snack