Colocasia Mash

Colocasia can be bought and stored longer than many other vegetables. Therefore it has become one of the favoured vegetables during the coronavirus lockdown. I have already posted recipes for Colocasia Bajji, Colocasia Bonda, and Colocasia Fry. I came across this recipe in Aachi Samayal Saivam, a Chettinad recipe book. I had to do quite a bit of guesswork to figure out the recipe and I then standardised it. I was delighted with the outcome – this dish tastes very different from any other colocasia dish in a good way 🙂 It can be served with rice or chappati.

Colocasia Mash – Kalas Kalai

Nutritive Value

Colocasia provides 3g protein and 97 Calories per 100g. Colocasia also contributes 550mg of potassium per 100g, making this dish unsuitable for those on a low potassium diet. The tomatoes provide 351µg of carotene, 30µg of folic acid, and 27mg of vitamin C. This preparation will suit vegans/vegetarians looking for a low calorie dish that is medium rich in antioxidants.

Ingredients

• ½ kg Colocasia
• ¼ tsp Turmeric Powder
• 1 ½ tsp Chilli Powder
• 1 tsp Lime Juice
• 1 tsp Salt
• ½ C Water
• 2 T diced Coriander Leaves
• 1/3 C Vegetable Oil

Grind Together

• 2 medium Country Tomatoes
• 3 Green Chillies, deseeded
• 8 Cloves of Garlic
• 1 medium Onion
• ½ tsp Salt

Method

1. Pressure cook the colocasia for 10 minutes. Cool and peel.
2. Add the turmeric and chilli powders and salt to the colocasia. Mash well. Add the lime juice and water, and mix well.
3. Heat the oil in a non-stick skillet or kadai.
4. Add the ground masala and stir. Cook on low heat till the oil separates from the masala.
5. Add the colocasia to the masala. Stir and blend well. Adjust salt.
6. Cook on low heat, stirring now and then till the mash is smooth and the oil separates from the mash.
7. Add the coriander leaves. Stir and remove from heat.

Notes

1. The original recipe called for country tomatoes, so I used them. You can use regular/hybrid tomatoes if the country variety is not available, but the taste will be a little less sour.
2. Half a cup of water is added to the colocasia to make the mixture smooth. If you have mashed the colocasia very well, you need not add the water.
3. I use Kashmiri chilli powder for its glorious colour and mild flavour. Use only half the amount if you are using any other variety.
4. I use sunflower oil supplemented with rice bran oil for its neutral flavour and cholesterol-lowering properties.