Comments on: Taro Root / Arvi Chips (Chaamadumpa Vepudu)

by: raquel

Wed, 04 Aug 2010 19:36:53 +0000

I LOVE taro root i usually boil and serve with high quality olive oi, slice red oinions and boiled dry cod fish (adding sea salt) excellent. Will try this recipe.

by: Padma

Wed, 19 Nov 2008 14:07:23 +0000

I just love your recipes….and the way you present them…i have just tried a few and they have turned out to be amazing….

by: Shalini

Thu, 13 Dec 2007 23:18:56 +0000

i’m newly married… & my husband’s the guines pig for all my cookin efforts! i tried this recipe today & we just loved it! thank u so much for a healthy alternative…

by: nithya

Fri, 12 Oct 2007 15:57:24 +0000

Thanks for this recipe. We usually make taro root by frying it which requires so much oil. This was a delicious way to enjoy it while being healthy. It was very yummy with magi mum!

by: Raga Jyothi

Sun, 24 Jun 2007 22:27:32 +0000

Once you fry them brown, take a pan with very little oil, put red chilli powder, garam masala powder, coconut powder, dhania powder and salt and mix with incredients in pan with fried chips. You can eat the mixture with hot rice but mixing the incredients which will be like any dry chutlney (kandhi chutney, karivepaku chatney etc.) This is the most common way of cooking chama in Telangana

by: DTosh

Fri, 27 Apr 2007 07:29:37 +0000

It’d be great if you could add an estimated time for the initial boiling process… 5 min, 8 min, 10 min… 20 min in salted, rapid boiling water. Maybe suggest a blanching method at this point… boil and have an ice bath ready to go so the cook can place the hot taro root in ice cold water to stop the cooking and loosen the peels! You are inspiring to me. That’s not an easy task for a restaurant owner/chef! Thank you!!

by: Archana

Mon, 18 Dec 2006 02:49:15 +0000

I love taro root(I even love eating it in its boiled form)! I tried this recipe this evening and it has turned out really well - and yes, my taro root has the same golden color that your beautiful picture has ! Thank you !

p.s. I boiled the taro root in the pressure cooker for three whistles and then let it cool down completely and then followed the rest of the steps. It did not turn out mushy and it was easier than boiling it in a pan !

by: srividya p

Tue, 05 Dec 2006 14:40:59 +0000

Good job Indira! Quite an innovative way. I usually do the chema dumpala pulusu with tamrind concentrate. Tastes delicious. This method of baking will defintely save time.

by: mandira

Mon, 20 Nov 2006 14:22:13 +0000

Hi Indira
I am so glad to hear about Inji. Please convey our best wishes for a speedy recovery to her. We all missed her!

by: renu

Sun, 19 Nov 2006 09:24:38 +0000

hi indira,
i too am really overjoyed and excited to get news about inji. i tried to leave a comment on her blog, but i don’t know if it will work. in case you get in touch with her directly, do convey my regards and deepest concern. i was really worried about not hearing from her.
(it is quite wonderful how we become attached to and concerned about people whom we have never seen, through this internet !) do convey her my best wishes to get better soon and take complete rest.
renu.