Chamadumpala Vepudu/Arbi Fry/Roasted Taro root

Ingredients:

Chamadumpalu / Arbi - 250 gm

Roasted bengal gram - 2-3 tbsp

Red chilly powder - 3/4 tbsp (or adjust accordingly)

Ground black pepper - 1/4 tbsp

Turmeric - 1/8 tbsp

Salt - as per taste

Oil - 1-2 tbsp

Procedure:

1. Wash thoroughly, clean and boil arbi in pressure cooker until you hear 1 whistle.
2. Mean while grind roasted bengal gram to get fine powder. Add 1/2 tbsp of red chilly powder, black pepper and salt to this powder and mix well. Keep aside until used.
3. When all the steam escapes, open the pressure cooker. Transfer boiled arbi in to colander to drain all the excess water.
4. After sometime, once they reaches to room temperature, peel off the skin of arbi and cut in to slices of desired thickness (I chopped them in to thin slices for easy roasting and crisp taste).
5. Take a kadai and heat oil with a pinch of turmeric. When the oil is getting hot, dip each slice of arbi in to roasted bengal gram powder and fry them for few minutes on both sides until you get a nice golden brown crust. 
6. Finally sprinkle remaining red chilly powder all over the roasted slices and serve them. This is a great side dish for sambhar or rasam.

TIP: After boiling in pressure cooker, if you feel that the boiled arbi is still hard and not well cooked. You can microwave them at high heat for 3-4 minutes or until they are tender.