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How to Use Colocasia Leaves in the Kitchen
Colocasia leaves have a mildly pungent and aromatic flavour, making them a great addition to curries and a valuable source of essential minerals and vitamins.
These leaves are traditionally used in regional dishes such as Patra (Gujarat), Aluvadi (Maharashtra), and Patrode (North India), with numerous recipes available online.
Additionally, the colocasia root is edible and can be cooked similarly to potatoes and other tubers.
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Recipes:
Colocasia-Lentils Crumble (Usli):
| Ingredients: |
| Colocasia leaves chopped |
1 cup |
| Pegion pea lentil |
1 cup |
| Water |
For soaking |
| Salt |
as per taste |
| Oil |
2 t.spoon |
| Green chilli |
2-3 |
| Red chilli powder |
1 t.spoon |
| Coriander leaves |
1 t.spoon |
| Coconut desiccated |
2 t.spoon |
| Mustard seeds |
½ t.spoon |
| Lemon juice |
1 t.spoon |
| Turmeric |
½ t.spoon |
| Recipe: |
| Soak pigeon pea lentils and colocasia leaves in a bowl for 1 hour. |
| In a mixer jar, add the soaked lentils, colocasia leaves, red chilli powder, turmeric, and salt. Blend well. |
| Grease a steamer plate with oil and transfer the lentil mixture onto it. |
| Steam for 10-12 minutes or until fully cooked. |
| Once cooled, cut or crumble the mixture. |
| Heat oil in a frying pan, add mustard seeds, curry leaves, and chopped green chilli, then saute well. |
| Add the crumbled mixture and mix thoroughly. |
| Finally, add desiccated coconut and coriander leaves. |
| Serve hot with buttermilk or curd. |
| This dish is a nutritious and flavorful green snack, perfect for the evening or breakfast. It also helps fulfil the protein and greens portion of a balanced meal. |
Colocasia-Fenugreek Chutney (Dip):
| Ingredients: |
| Colocasia leaves |
1 cup |
| Fenugreek leaves |
½ cup |
| Fenugreek seeds (soaked for 3-4 hours) |
1 t.spoon |
| Green chilli chopped |
1 t.spoon |
| Amchur powder |
1 t.spoon |
| Oil |
1 t.spoon |
| Salt |
As per taste |
| Coriander leaves |
2 t.spoon |
| Recipe: |
| Heat oil in a frying pan and add fenugreek seeds. Saute for 1 minute. |
| Add green chilli, colocasia leaves, fenugreek leaves, and salt. |
| Saute for 3-4 minutes, then transfer the mixture to a jar and let it cool. |
| Blend well with amchur powder. |
| This is a healthy and flavorful side dish or spicy dip. It helps balance mineral and fiber intake and is a nutritious option for both children and adults tiffin meals. |
Colocasia Balls (Muthiya):
| Ingredients: |
| Colocasia leaves |
1 cup |
| Salt |
½ cup |
| Green chilli-ginger paste |
2 t.spoon |
| Garlic paste |
1 t.spoon |
| Coriander powder |
½ t.spoon |
| Oil |
3 t.spoon |
| Peanut powder |
½ cup |
| Turmeric |
½ t.spoon |
| Red chilli powder |
½ t.spoon |
| Green gram flour |
¼ t.spoon |
| Lentil flour (mix or anyone) |
¼ cup |
| Millet flour |
¼ cup |
| Wheat flour |
½ cup |
| Lemon juice |
2 t.spoon |
| Fruit salt |
½ t.spoon |
| Coriander leaves |
2 t.spoon |
| Recipe: |
| In a large bowl, combine all the flours and add all ingredients except lemon juice and fruit salt. Mix well. |
| Once mixed, sprinkle fruit salt over the mixture and pour lemon juice on top. |
| Knead the mixture well by hand, adding water if needed, to form a dough. |
| Shape the dough into oval-flat pieces (muthiya shape). |
| Meanwhile, heat a steamer on the stove. |
| Arrange the muthiyas circularly on the holes of the steaming plate. |
| Steam until they become soft and increase in size. |
| Transfer to a plate and serve with groundnut oil or green chutney. |
| If all flours are not available, wheat flour can be used along with any other flour in proportion. |
| This nutritious multigrain recipe is suitable for children, adults, and elders. It is a healthy option for both breakfast and dinner. |
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