Kachurloti is a traditional recipe mostly popular in East Bengal. It is absolutely delicious and simple recipe to prepare with coconut. In English Kochur loti is known as Taro Stolon. It is available fresh or frozen.
Servings : 2-3 people
Cooking Time: 30 mins
200 gm Kachur loti or Taro stolon.
Few slices of Fresh coconut
1 tbsp Mustard Seeds
4 Green Chillies
1 tsp Turmeric powder
1 tsp Kalo Jeera / Black Cumin
Mustard oil salt and sugar to taste
Boil the Kachur Loti with little bit of salt for about 15 to 20 mins. I have the frozen ones which you can get it in Bangladeshi grocery store or if you want to use the fresh ones then you need to oil your palm and then cut about 2 inch long pieces and remove the thin skin.
While it is boiling make a paste of green chillies, coconut and mustard seeds. Drain out the water and keep it aside when done.
Heat mustard oil in a pan and then add kalojeera as a phoron.
Add the kachurloti and fry it over medium heat.
Add the turmeric powder and salt when Kachuer Loti is tender.
Add the mustard and coconut paste and mix it well.
Add a tsp of sugar and then a little bit of water. Mix it gently and cook it for 2 more mins over medium heat.
When water dries up take it out of flame.
Serve Kachur Loti with white rice and lime. It took about 30 mins to prepare this recipe and serves 2-3 people.