Kochur loti is love for my hubby. My domestic help used to help me with the processing and she used to cook it with some mustard paste. I also have tried it previously and made some korai paturi with this. By the way, kochur loti is the taro stem that we get specially during monsoon. Due to pandemic and all, we almost forgot how kochur loti tastes. Moreover, I don’t have that domestic help any more so was very sceptical about processing it.
Last week, bought some and started processing it as per my intuition . Hubby becomes too excited to see that and helped me with the rest. Cooked it with some prawn and jackfruit seeds and it was yamm. Hubby declared that he will buy it again and he is now aware how to process it, he will do the chore for me. That indicates that this Chingri r Kathal Bichi diye Kochur Loti is a hit in my family. I am so happy.
Ingredients for Chingri r Kathal Bichi diye Kochur Loti
- Kochur loti – a bunch
- Prawns – peeled and deveined – 200 gm
- Kathal bichi or jackfruit seeds – a small bowl
- Onion – 1, big
- Garlic paste – 1 tsp
- Ginger paste – 1 tsp
- Bayleaf, nigella seeds and dry red chili for tempering
- Cumin powder – 1 tsp
- Salt and turmeric – as required
- Red chili powder – 1 tsp
- Kashmiri chili powder – 1/2 tsp
- Sugar – 1 tsp
- Tomato – 1
- Mustard oil for cooking
- Green chili – as per taste
- Lemon juice – from 1 lemon
How to make Chingri r Kathal Bichi diye Kochur Loti
I took the processed kochur loti in a deep pan. After adding some water, I have steamed it for 10 minutes.
While steaming, I have added the jackfruit seeds also. Once the loti is boiled but not mashed, (still firm), remove from heat and discard the liquid.
Heat oil in a pan and fry the prawns with a pinch of salt and turmeric. Once fried, remove from heat and keep aside.
In the same pan, add some more oil and temper it with kalo jire or nigella seeds, bay leaf and dry red chili and fry till it releases aroma.
Add chopped onion and fry till it changes color.
Next goes the ginger and garlic paste. Fry them till the raw smell is gone.
Now is the turn for all the powdered masala. Add salt, turmeric, red chili powder , cumin powder and kashmiri chili powder. With a sprinkle of water, Alternately, you may soak the masala in water prior to cooking. Fry the masalas thoroughly.
Next add the chopped tomato. Fry a little with 1 tsp of sugar.
Carefully shift the boiled loti or taro stem into the pan. Stir to combine with the masala. Don’t stir it vigorously, then it will become a mash. Idea is to keep the shape of loti intact.
Cook for 5 minutes and then add the fried prawns. Try not to use any water while cooking this. In case it is sticking to the pan, sprinkle some water and cook covered for 5 more minutes.
Stir here and there to avoid sticking to the pan.
Once everything is incorporated and mixed together, adjust the seasoning. I have also added few green chilies at this stage.
Squeeze a lemon onto it after removing from heat and you are done. Serve with steamed rice.