Kachur Loti – Sorshe- Narkel Diye
Bengalis specially Bangals (those who are from East Bengal/now Bangladesh) have a tradition of eating tapioca in its various forms and this one is absolutely delicious morever it takes very less time to cook.
Serving suggestion : 2
Cooking Time: 40 mins
- 200 gm Kachur lati….tapioca root ( Cut about 1and 1/2 inch long pieces and remove the skin )
- Salt to taste
- Sugar to taste
- 2 tbsp Mustard Seeds
- 1/4th tsp Kalonji / Black Jeera
- 4 tbsp Coconut powder
- 3-4 Green Chilly
- 2 tbsp Mustard Oil
You can buy kachur Loti raw and peel of the skin with a knief. I used to spend lot of time cutting this into pieces until I found frozen pack of Kachur Loti in my nearest Bangladeshi grocery store. If you get it raw then make sure to rub cooking oil in your palms and fingers of both hands else your fingers will turn blackish, specially the nails area.
Make a paste of mustard seeds with green chilly.
Add 1/2 tsp salt to the kochur loti. Cover and boil with water for 10-12 minutes. Drain water thoroughly. Heat mustard oil in a pan, add black zeera . Add kochur loti and fry for 5-8 minutes.
Add shredded coconut, mustard paste, sugar, and salt. Cover and saute/fry it for 5-7 minutes. Stir occasionally to ensure that the vegetables do not stick to the pan. This dish is dry and does not require water.
Preparation is ready to serve with rice.
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