Vegetable - Colocasia - Other Tips

Colocasia (Taro root)

a

1. Cooking :

   Kesa or Kesuvina Palya : Try Recipe with Colocasia Leaves

   The Colocasia leaves or Kesuvina leaves are finely chopped and neatly washed with water. Then the chopped Colocasia leaves are cooked in Pressure cooker by adding a little water, not more than 5% of the quantity of colocasia leaves. The leaves are cooked for almost 10 minutes or until the steam cooker attains 4-5 pressure whistles. The cooked leaves are then boiled in low flame. Meanwhile, Spicy chillies, preferably Jeerige Menasinakayi (native to Malenadu region of Chikkamangaluru) and Garlic are ground into paste and added to the cooked colocasia leaves and stirred. To this mixture, Lemon extract is added, preferably 2-3 lemon extracts and cooked for 3–4 minutes. Now, Kesa or Kesuvina palya is ready to eat. It is recommmended to eat this with Akki rotti or rice with ghee. This dish is native to Chikkamangaluru and can be asked for in Home Stays and Resorts in Chikkamangaluru. This leaf is also used in Gujarat by the name "Arvi" (or "Alvi") and is used to make a steamed dish similar to Patrode, but with gram flour instead of rice flour as in Patrode.

2. Selection :Buy fresh, firm, medium size hairy corms that feel heavy in hand for their size. Avoid those with soft spots, cracks, or featuring sprouts at the scales.
3. Storage :Fresh corms stored in cool, dark, well-ventilated place as in potato, yams, etc. Do not keep them inside the refrigerator, as they would sustain chilling injury. Taro's greens, however, should be placed inside the refrigerator and used as in a way like other greens.

To know More about this Vegetable : Click Here