As I was getting this post up, enjoy this starchy chemagadda fry.Simple and excellent semi deep fry.This starchy tropical tubers leaves are used a lot in cooking. I have already wrote about chamaku pappu and chamaku snacks in my blog.
Generally we prepare traditional chamagadda pulusu, maggiga pulusu, mudda kura etc. This velluli semi fry is little different from normally we make.
Let us go to prepare it.
Ingredients
- Chemagaddalu 1/2 kg
- Garlic 1 bulb
- Green mirchi 6
- Salt to taste
- Oil for fry
- Wash chamagaddalu under running water.
- Pressure cook upto 4 whistles. Wait until pressure is released.
- Mean time grind garlic and green mirchi into smooth paste and keep them aside.
- Once the pressure of the cooker is releases, peel out the skin and cut into medium size slices.
- Again wash with little water. So that stickiness of chamagaddalu will go off.
- Take sufficient oil in wok. Let it heat.
- Drop sliced chamagadda in the oil.
- Let it fry for 5 minutes, no need of stirring. Other wise it break into pieces.
- Once all of the slices fried on medium flame into golden and nice brown, add salt and garlic, green mirchi paste, and curry leaves.
- Stir well for 2 to 3 minutes.
Transfer into a bowl. See the nice coating and nice flavor of garlic and curry leaves. Extreamly good with sambar or any liquid rice.
My Notes
- Make sure that chamagadda to be boiled nicely.
- You can sprinkle just salt and red mirchi powder also.
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