Colocasia Stem Recipe – Authentic Indian Raita & Salad

Last Updated on 3 months by Neha Deshmukh

Colocasia Stem Recipe – Authentic Indian Raita & Salad

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and refreshing Colocasia Stem Raita & Salad. It’s a dish my nani (grandmother) used to make, and it always felt like a little piece of home. It’s surprisingly easy to make, and the unique texture and flavour are just incredible. Trust me, you’ll be hooked!

Why You’ll Love This Recipe

This isn’t your everyday raita. The colocasia stem, or arvi as it’s known in Hindi, adds a wonderful, slightly crunchy texture and a subtle earthy flavour. It’s a fantastic way to explore a less common ingredient and add some serious nutritional value to your meal. Plus, it’s super cooling, making it perfect for hot summer days. You’ll love how different and delicious this is!

Ingredients

Here’s what you’ll need to whip up this delightful dish:

• 15 Colocasia stems (approximately 200-250g)
• 1-2 teaspoon Crushed Green Chili (adjust to your spice preference)
• 1 teaspoon Sugar
• 1 teaspoon Fresh Scraped Coconut
• 1 teaspoon Chopped Coriander
• Salt to taste
• 2-3 tablespoon Curd (plain yogurt)
• 1 teaspoon Pure Ghee
• ½ teaspoon Cumin Seeds
• A pinch Asafoetida (hing)

Ingredient Notes

Let’s talk about these ingredients, especially the star of the show – the colocasia stem!

• Colocasia Stems (Arvi/Taro Stem): These are the edible stalks of the taro plant. They’re readily available in Indian grocery stores and markets. Different regions have slightly different ways of preparing them. Some people prefer to boil them, while others, like my family, prefer pressure cooking. The key is to cook them thoroughly to get rid of the natural itchiness.
• Green Chili: I like to use serrano peppers for a good kick, but you can use any green chili you prefer. Adjust the amount based on how spicy you like things!
• Coconut: Freshly scraped coconut is best, but unsweetened desiccated coconut works in a pinch.
• Curd: Full-fat curd gives the best flavour and texture, but low-fat works too.
• Asafoetida (Hing): This has a pungent smell, but it adds a wonderful savoury depth to the tempering. Don’t skip it if you can help it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the colocasia stems really well to remove any dirt. Then, peel off the tough outer layer. This can be a little tricky, but a small knife helps. Once peeled, finely chop the stems.
2. Pop the chopped stems into a pressure cooker with enough water to cover them. Pressure cook for about 2-3 whistles, or until they’re completely tender.
3. Once cooled slightly, mash the cooked stems using a potato masher or the back of a spoon until you have a smooth, almost paste-like consistency.
4. Now for the flavour! Add the crushed green chili, sugar, coconut, coriander, and salt to the mashed stems. Mix everything together really well.
5. Gently stir in the curd until it’s fully combined. Don’t overmix!
6. Time for the tadka (tempering)! Heat the ghee in a small pan over medium heat. Add the cumin seeds and let them splutter. Then, add a pinch of asafoetida. Immediately pour this hot tempering over the colocasia mixture.
7. Give it one final mix, and that’s it! You can serve it immediately or chill it for a bit – it tastes even better cold.

Expert Tips

Want to make this recipe a total success? Here are a few things I’ve learned over the years:

• Selecting Colocasia Stems: Look for stems that are firm and vibrant green. Avoid any that are bruised or discoloured.
• Consistency is Key: The texture of the mashed stems is important. You want it smooth, but not completely pureed. A little bit of texture adds to the overall experience.
• Don’t Rush the Cooking: Make sure the colocasia stems are completely tender. Undercooked stems will still have that itchy texture, and nobody wants that!

Variations

This recipe is pretty versatile. Here are a few ways to customize it:

• Vegan Adaptation: Swap the curd for plant-based yogurt – coconut yogurt or cashew yogurt work beautifully.
• Spice Level: If you’re not a fan of heat, reduce the amount of green chili or remove the seeds before crushing. My friend, Priya, actually adds a pinch of red chili powder for an extra kick!
• Regional Adaptations: In some parts of India, people add a squeeze of lemon juice or a sprinkle of chaat masala to the raita. My maasi (aunt) always adds a tiny bit of grated ginger.

Serving Suggestions

This Colocasia Stem Raita & Salad is incredibly versatile.

• It’s fantastic as a side dish with dal-chawal (lentils and rice).
• It’s a refreshing accompaniment to spicy curries.
• You can even enjoy it as a light lunch or snack on a hot day.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavour might intensify slightly overnight, which I actually enjoy!

FAQs

Let’s answer some common questions:

• Is it necessary to remove the itchiness from the colocasia stems completely? Yes, absolutely! Thorough cooking is essential to eliminate the itchy sensation.
• Can I use frozen coconut for this recipe? While fresh is best, frozen coconut will work in a pinch. Just make sure it’s thawed before using.
• What is asafoetida (hing) and can I substitute it? Asafoetida is a resin with a pungent smell that adds a unique savoury flavour. If you can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.
• How can I adjust the consistency of the raita/salad? If it’s too thick, add a tablespoon or two of water or more curd. If it’s too thin, add a little more mashed colocasia stem.
• Can this be made ahead of time? Yes, you can definitely make this a few hours ahead of time. The flavours will meld together beautifully.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you.