Colocasia Arvi Fry | Chemadumpa Vepudu | How to make Colocasia Fry

21 mins Curries

Colocasia Arvi Fry | Chemadumpa Vepudu | How to make Colocasia Fry - Whenever you have Rasam or Sambar, try my style Colocasia Fry for a happy and satisfying meal. Here is a detailed recipe of the crunchy Colocasia Arvi Fry with images and a video.

Lot of people do not like Colocasia Fry but try making it in this method and it will be so tasty that they will want it again and again. Usually, Arvi Fry is done by boiling the tuber a little bit and then adding Salt and Mirchi powder. But If you make it in this style, it would be a lot more crunchy and will taste different.

This Fry can be eaten in combination with Ghee Rice or with Andhra Style Sambar or Pepper Rasam. If you follow some tips, there is no doubt the Colocasia Fry will turn out just perfect.

Print this Recipe
Colocasia Fry


•If you boil the tuners too much, they become a lump. So cook it only with one whistle.

•Coat the tubers with Rice Flour only after they are totally cooked. If you try to mix it in while the tubers are still hot, they may leave water and the Flour will become pasty. If you coat them with dry Flour twice, you will get a very crunchy Fry.

•Amchur Powder gives them a nice, sour taste. But skip it if you don’t like it.

•If you add the tubers before the Oil becomes very hot, then they will absorb a lot of Oil. So let the Oil become very hot, then set the stove on medium flame and add the pieces and fry.

•The Sambar Powder you add at the end gives a great taste.

•Once the Colocasia pieces are fried, do not cover it. Just spread a napkin or a tissue on them so that they stay crunchy even hours after frying.

Colocasia Arvi Fry | Chemadumpa Vepudu | How to make Colocasia Fry - Recipe Video

Colocasia Arvi Fry | Chemadumpa Vepudu | How to make Colocasia Fry

Curries | vegetarian
  • Prep Time 1 min
  • Cook Time 20 mins
  • Total Time 21 mins
  • Servings 4


  • 250 gms Colocasia
  • 3 tbsp Rice Flour
  • 1/4 spoon Turmeric
  • 1 tsp Mirchi
  • Salt
  • 1/2 tsp Aamchur Powder
  • Oil – to fry
  • For Seasoning
  • 2 tsp Oil
  • 3 Crushed Garlic
  • Curry leaves – One sprig
  • 1/2 tsp Mustard Seeds, Cumin Seeds, Black Gram
  • 2 Red Chillies
  • 1 tsp Sambar Powder/Curry Powder


  1. Wash the Colocasia/Arvi tubers and cook to a whistle in a cooker on a high flame. Remove skin and set aside.
  2. Cut the boiled tubers into half-inch circles.
  3. In a wide vessel, put the pieces and add half of Rice Flour, Turmeric, Mirchi, Salt, and Aamchur Powder and coat the pieces gently without breaking them.
  4. Take the rest of the Rice Flour, add some oil and coat the pieces again. They will help the Fry to become even more crunchy.
  5. Put the pieces in hot Oil and leave them untouched for 2 minutes. Then stir them slowly, frying them to a light golden color.
  6. Fry on a high flame until they turn deep golden.
  7. Finally, heat the oil for the seasoning, add all the ingredients, and roast. Add the seasoning and Sambar powder to the pieces, mix well and remove from the fire.

Leave a comment

Rate this Recipe:
Your email address will not be published.


Chemadumpa Vepudu