5 savory dishes using colocasia you must try
What's the story
Colocasia, commonly referred to as taro, is a versatile root vegetable incorporated into different cuisines across the globe. Its distinctive texture and taste make it a great ingredient for savory dishes. Be it curries or fritters, colocasia can be cooked in multiple ways to suit everyone's palate. Here are five savory dishes showcasing the culinary potential of colocasia, for plant-based food enthusiasts!
Dish 1
Spicy colocasia curry
Spicy colocasia curry is a favorite in many parts. The root vegetable is peeled, sliced, and cooked with spices like turmeric, cumin, and coriander. Coconut milk or yogurt can be added to give a creamy texture and offset the heat from the spices. It goes well with rice or flatbreads and makes for a comforting meal option for those who love bold flavors.
Dish 2
Crispy colocasia fritters
Crispy colocasia fritters make for an amazing snack/appetizer option. The root is grated and combined with chickpea flour, spices, and herbs, before being deep-fried until golden brown. These fritters are crunchy from outside and soft from inside. They can be served with chutney or sauce for dipping, making them a perfect party snack or tea-time treat.
Dish 3
Tangy colocasia stir-fry
Tangy colocasia stir-fry combines the earthy flavor of taro with tangy tamarind paste and aromatic spices like mustard seeds and curry leaves. The colocasia slices are sauteed till tender and then tossed in this flavorful mixture. This dish is quick to prepare and goes well with steamed rice or as a side dish alongside other main courses.
Dish 4
Creamy colocasia soup
Creamy colocasia soup also makes for a warm comfort food option during the cooler months. The root vegetable is boiled till soft before blending it into a smooth puree with onions, garlic, ginger, and vegetable broth. A splash of coconut milk adds richness to this velvety soup, which can be garnished with fresh herbs for added freshness.
Tip 1
Savory colocasia pancakes
Savory colocasia pancakes make an interesting replacement for regular breakfast options by adding grated taro to the batter with green chilies, onions, and cilantro leaves. The pancakes are cooked on both sides till golden brown. They are a wholesome breakfast when served hot off the griddle, with yogurt dip or chutney of choice.