Colocasia Masiyal.

Colocasia, also known as taro (arbi) is a tuber . We usually make stir-fries or curries with it. Today, for a change, we shall make a colocasia mash.

This can be made in two ways – either using tur dal or moong dal

Ingredients:

1. For tur dal version of kootu

Colocasia: ¼ kg or 250 grams

For tempering: Mustard seeds, urad dal, chana dal, dried chilies, curry leaves, sesame oil.

Asafoetida

Sambar powder or red chili powder – 1 tsp

Tamarind extract – made from 1 small ball of tamarind

Toor dal – 1/2 cup

Coconut – half a coconut grated

OR

2. For Moong dal version of kootu

Colocasia: ¼ kg or 250 grams

For tempering: Mustard seeds, cumin seeds, curry leaves, coconut oil.

Ginger – finely chopped – 2 teaspoons

Green chilies – finely chopped – 2

Lemon – 1

Moong dal dal – 1/2 a cup

Coconut – half a coconut grated

Method:

● Cook the taro root in a pressure cooker , peel it, and mash it with a spoon or a masher.

● Cook the lentils in a pressure cooker and mash the lentils .

1. For tur dal version of kootu

Take oil in a pan. Add the ingredients for tempering to the oil one by one.

Now add the tamarind juice and boil till its raw smell subsides . Add salt , turmeric powder , asafetida, a small piece of jaggery and the sambar powder .

Now add the mashed tur dal and taro and mix well.

● Add the required amount of water to achieve the desired consistency and let it boil for a few minutes .

● Turn off the stove.

● Garnish with coconut and coriander leaves and serve hot.

For the moong dal version of the kootu

Take oil and add the ingredients for tempering .

Now add the grated ginger and chopped green chilies followed by the mashed taro and dal . Add salt to taste.

Now add the lemon juice .

Garnish with grated coconut and chopped coriander leaves .

Points to note for add-ons:

Moong dal – Cumin, ginger, green chili, coconut oil, lemon

Toor dal – Urad dal, dried red chilies, sesame oil, tamarind, asafoetida.

Since lentils are added to the taro root mash, it is best to consume it on the same day.

Recipe from Deepa Sriram