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