Kochur Loti (Taro Stolon) in Bengali & Indian Cooking

Kachur Loti or Taro Stolon is the stem of taro. It finds extensive use in several regional cuisines.

Kochur loti are widely popular across eastern region of India.

They are used to prepare a wider variety of interesting and tempting cuisines.

Of all the ingredients that resonate and represent the ‘Unity in Diversity’ across India’s culinary landscape, taro certainly makes a deserving mention.

Kochur Loti

Key Takeaways:

  • Kochur Loti, also known as Taro Stolon, is widely used in various regional cuisines across India and beyond.
  • This versatile ingredient is particularly popular in the eastern region of India.
  • It is used to prepare a wide variety of delicious and tempting dishes.
  • Taro, represented by Kochur Loti, exemplifies the diversity of ingredients in Indian cuisine.
  • From traditional Bengali classics to innovative fusions, Kochur Loti has earned a special place in Indian kitchens, offering a delightful spectrum of flavors and textures.

Exploring Kochur Loti in Bengali and Indian Cooking

Kochur Loti, the humble taro stolon, plays a starring role in Bengali and Indian cuisines, offering a delightful spectrum of flavors and textures. Here’s a journey into the culinary world of Kochur Loti:

Narkel Aar Shorshe Diye Kochur Loti: A timeless Bengali classic, this dish combines taro stolon with grated coconut and a paste of mustard and poppy seeds. The result is a flavorful, strongly-flavored curry that pairs perfectly with steamed rice.

Kachur Loti Kasha: Resembling the preparation style of Murg Kasha or Mutton Kasha, this dish elevates taro stolon to new heights. It’s served as a delectable side dish alongside plain steamed rice.

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Kachur Loti with Macher Muro: The Bengali culinary artistry shines in this dish, where fish head (macher muro) collaborate with taro stolon. The fusion of flavors is unparalleled.

Kachur Loti Diye Sutki Maach: A treasure from Bengal’s culinary vault, this dish features dried fish (sutki maach) – a delicacy enjoyed with fervor. The use of spices masks the strong aroma, resulting in a spicy delight best enjoyed with steamed rice.

Kachur Loti with Prawns (Kochur Loti Chingri): A beloved delicacy in Bengal, this dish combines Kochur Loti with prawns. Mustard oil is the preferred medium, infusing the dish with a robust flavor.

Assamese and Their Kochur Loti: Beyond Bengal, Assam embraces Kochur Loti in a similar style to Bengali Kachur Loti Kasha. Dry spices add a distinct Assamese touch to this culinary masterpiece.

Kochur Loti with Bamboo Shoots: In Assam, Kochur Loti often finds its match in bamboo shoots, resulting in a traditional dish served alongside steamed rice.

Pickle Enthusiasts: Indians are known for their love of pickles, and Kochur Loti doesn’t miss out on this treatment.

In Uttarakhand and Nepal, both the taro stems and leaves are pickled, creating delightful condiments with crushed stems, leaves, de-husked black lentils (urad dal), and small balls (badi).

Kochur Loti, with its versatility, adds a unique touch to Bengali and Indian cuisines.

From traditional classics to innovative fusions, this unassuming ingredient has earned its place in the hearts and kitchens of food enthusiasts across the subcontinent.

Mastering the Arts of Cooking Kochur Loti

Cooking with Kochur Loti can be a delightful experience, but it’s essential to handle it properly to make the most of its unique flavors. Here are some cooking tips to help you prepare this tasty ingredient:

Cleaning and Peeling: Start by washing the Kochur Loti thoroughly under running water. Then, use a knife or a peeler to remove the outer skin. It can be a bit tough, so make sure to peel it carefully.

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Slicing: After peeling, slice the Kochur Loti into thin rounds or thin strips, depending on your recipe’s requirements. The thinner you slice it, the faster it will cook.

Soaking: Kochur Loti can sometimes have a slightly slippery texture when cooked. To reduce this, soak the sliced pieces in water with a little salt and turmeric for about 15-20 minutes before cooking. Rinse them thoroughly before use.

Precooking: In some recipes, it’s a good idea to parboil or blanch the Kochur Loti briefly before adding it to the main dish. This can help remove any residual bitterness and make it more tender.

Using Spices: Kochur Loti pairs well with strong spices like mustard seeds, poppy seeds, and turmeric. Be generous with your spices to enhance its flavor.

Combinations: Kochur Loti can be used in both vegetarian and non-vegetarian dishes. It combines excellently with ingredients like fish heads, dried fish, prawns, and various vegetables. Experiment with different combinations to find your favorite flavors.

Mustard Oil: To bring out its authentic taste, cook Kochur Loti in mustard oil. The strong flavor of mustard oil complements the unique taste of this ingredient.

Spices and Seasoning: Don’t hesitate to use spices like cumin, coriander, and red chili powder to season your Kochur Loti dishes. The more spices you use, the richer the flavors.

Cooking Time: Kochur Loti cooks relatively quickly. Be mindful not to overcook it, as it can become mushy. It’s best to cook it until it’s tender but still retains a slight crunch.

Pairing: Enjoy your Kochur Loti dishes with steamed rice, which is a classic and delicious combination.

With these tips in mind, you’re ready to explore the wonderful world of Kochur Loti in Bengali and Indian cuisine.

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Is Kochur Loti Tasty?

Ask a Bengali and he/she will tell how divine kochur loti tastes if prepared with fried heads of hilsa or just simple grated coconut and a paste of poppy seeds and mustard seeds.

The Assamese also make a variety of mouth-watering dishes with kachur loti. Any taro stolon curry involves a generous use of different spices.

Sometimes, both dry and dusted spices are used, which make them no less yummy than flavoursome non-veg dishes.

Questions & Answers:

How Long Does Kochur Loti Take to Cook?

It takes not more than 10-15 minutes for kochur loti to boil. The time to cook kochur loti ultimately depends on the kind of dish you are preparing.

Which Part of Kochur Loti is Best?

The entire part tastes best. Just discard the two ends and then cut the rest into medium pieces.

How Do You Know When Kochur Loti is Cooked?

The change of colour and texture will tell you if they are cooked or need a little more cooking.

Is Kochur Loti Edible?

Yes, Kochur Loti or Taro Stolon is edible. An interesting variety of delicious dishes is prepared with it both in India and other countries.


In conclusion, Kochur Loti, the versatile taro stolon, has firmly established its place in the diverse culinary landscape of India.

From classic Bengali dishes to Assamese specialties and even pickles, this unassuming ingredient has charmed its way into the hearts and kitchens of food enthusiasts across the subcontinent.

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