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Sunday, February 24, 2013

Kochur Loti Ilish maacher Matha Diye


Kochur Loti or Colocasia stems  is a delicacy of Bangladesh. It has gained so much popularity all over that you will even find them in the frozen section of Bangladeshi grocery stores in the US. This dry dish commonly cooked with shrimps or Hilsha head is served with rice.

Sometimes the throat really itches after having Kochu. My grandmom used to say that it only happens to quarrelsome people. However, there is a different science behind the itching. The stem contains crystals of calcium oxalates that cause itching when they stick to the mucous membrane of our throat. That  is why it needs a special technique for cooking. Either cook on high heat or use acidic medium (like tamarind) that dissolves the crystals.


  1. IMG_7469500gms Kochur Loti (Colocasia stem ) cut into 2” pieces
  2. 1 Hilsa Head
  3. 1tsp. kalojeera or nigella seeds 
  4. 2–3 green chilies slit lengthwise
  5. 2tsp. turmeric powder
  6. 1tsp. chili powder
  7. 1tsp. sugar
  8. Salt to taste
  9. Mustard Oil


Take enough water in a pan and add salt to it. Bring it to a boil. Now add kochur loti to it and boil for another 2- 3 minutes. Don’t overcook it. Keep it covered for another 5 minutes and then drain the water and retain the stems.

Smear the head of Hilsa with turmeric powder and salt. Heat mustard oil in a pan and fry the head on medium heat till all sides are done. Now remove the head and temper the same oil with kalonji and green chilies.

Wait for them to sizzle. Now add kochur loti to it followed by turmeric and chili powder. Add sugar and salt to your taste and mix everything well. Lower the heat and keep it covered. Let it cook till the stems turn soft. You should stir frequently. Now add the fried Hilsa head to it and give it a nice mix. Cook it covered for another two to three minutes. Turn off the heat and serve with plain white rice.

1 comment:

ritwik said...

Thank you. Great dish. However if you get the fresh ones skinning the loti is a bit tricky.