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Niramish Kochur Loti (Colocasia Stem Curry)

Niramish Kochur Loti (Colocasia Stem Curry) is a traditional Bangladeshi recipe for a vegetarian curry of colocasia (taro) stems cooked in a spicy and aromatic gravy. The full recipe is presented here and I hope you enjoy this classic Bangladeshi version of: Colocasia Stem Curry (Niramish Kochur Loti).

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

6–8

Rating:

Tags : CurryVegetarian RecipesSpice RecipesBangladesh Recipes

Colocasia esculenta is also known as taro that is grown for its edible corms and its leaves. It is known as amadumbe in Zulu and around Christmas there’s a profusion in my garden. When you dig them up, you have the leaves, a stem and the corm itself. Typically, the corm is cut off as are the leaves. This leaves a long stem that is often discarded. Then I came across this Bangladeshi curry that actually uses this stem to make a curry — fabulous! If not cleaned and prepared thoroughly colocasia stems may retain their small hairs which can be an irritant when swallowed. To prepare colocasia stems ensure your remove the outer layer then wash thoroughly at least 3 or 4 times. After that place them in a bowl with a little lemon juice or vinegar. Massage the acid in then wash once again.

Ingredients:

500g (1 lb) Kochur Loti or Colocasia Stem
4 tbsp + 1 tsp Mustard Oil
½ tsp Turmeric Powder
1 tsp kalonji (nigella/onion) seeds
3 tbsp Poppy Seed Paste
1 tbsp Mustard Paste
3-4 tbsp fresh coconut, Grated
½ tsp Kalo Jeera (black cardamom seeds)
1 Dry Red Chilli
2 Green Chillies, slit lengthways
½ tsp Sugar
Sea salt, to taste
2 tsp Lemon Juice

Method:

Cut the colocasia stems into 5cm (2 in) long pieces (about 1cm [1/2 in] thick). Now remove the outer thin skin with the help of a knife. Wash the Colocasia stems 3-4 times under running water. Drain the stems and set aside.

Bring 2l (4 cups) of water to a boil in a large pot, adding 1 tsp sea salt and 2 tsp lemon juice. Add the washed Colocasia stem pieces and boil for 2 minutes. You’re aiming for them to be hot, but not completely cooked. Drain the stems and set aside.

Heat 2 tbsp of the mustard oil in a kadai or wok and add the Colocasia stem pieces. Sprinkle over some salt and turmeric powder. Stir-fry for few minutes then remove with a slotted spoon and set aside.

Add 2 tbsp more oil to the kadai. Add the nigella seeds and dry red chilli. Fry for about 90 seconds, until aromatic then stir in the poppy seed paste cook and stir fry for 2 minutes before adding the Colocasia stem pieces.

Continue stir frying for a few minutes more, then add the mustard paste, black cumin seeds, sugar and a little salt to taste. Sprinkle over some water (if required), cover and cook until the Colocasia stems are tender, still hold their shape.

Sprinkle over the grated coconut and mix gently. Drizzle over the remaining 1 tsp mustard oil and add the slit green chilli. Cover and take off from heat then set aside to stand for of 10 minutes.

Serve hot accompanied by steamed rice.