Avial n Rasam

Friday, January 27, 2012

Oven roasted Arbi / cheppankazhangu / Taro root / chama dhumpa

I never get to click pics of this dish. Reason being, my DH who cant resist eating them right out of the oven. Traditionally, taro root or colocasia fry is a popular dish in south indian cuisines. As much as I love it, i cant get myself to deep frying anything. So here is my equally yummy oven roasted version.

You need: Serves 3 or 4 (in our case- 2)
arbi/ Taro root - 12 small /medium (root chunks)
Water - just enough to pressure cook them
salt - to taste
turmeric powder - 2-3 pinches
hing /asafoetida - 2 pinches
curry leaves - a string (5-6)
lemon rind or tamarind - 1 small strip (for use while pressure cooking the root)
Kuzhambu powder - 3 tsps or less
oil (olive or sunflower) - 2 - 3 tsps
water - 1 tbsp to sprinkle

Guest Post ~ Saravana's wood apple chutney

My Soul bro is back :). I had featured Saravana's Arati poovu fry / vepudu earlier. And now he is back with a yummy chutney. I have fond memories associated with this chutney ..Amma made them when these fruits were in season...i also love the juice she made...all organic and naturally sweet!!!!:).

Over to Saravana

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Wood Apple Chutney: VELAGAPANDU CHUTNEY

Wood Apple, also called as Velaga Pandu (వెలగ పండు) in Telugu and Vilam Palam (விளாம் பழம்) in Tamil. We know this fruit as it forms a part of ornamentation in vinayaka chavithi, to tie fruits for palavelli.

Both ripened and unripe wood apple is used in savories. For the current purpose, we use a ripened wood apple. Wood apple has a thick shell and has to be broken. A ripened wood apple can be spotted from long from its ripe, sweet and a woody smell. Take a wood apple (200 gm), break it and scoop the inside paste from it. Add 3 green chilies, sufficient salt and tamarind and blend the paste so that the ingredients mix well.

Place a pan on the stove and add 1 tsp of oil / ghee. Add the wood apple paste in it and fry it with a lid covered for 5 min on a low flame.