Kochur loti 500g (Taro Stolons)

Get The BEST Quality, Authentic Kochur loti 500g (Taro Roots) At The Lowest And Best Price In Dhaka With Free Home Delivery At Quicky Bd (torkari/vegetables)

This pure healthy fresh antioxidant​ kochur lotti/ loti /taro roots/stolons can be used in vegetables/ torkari/ tarkari, shak pata/ leaf, curries, stir fries/ stir fried vegetables, pickles, stews, soups, salads, rice, pulao biriyani, bhaja, ranna/cooked bhaji sabji vaji which has a lot of nutrition benefits/ upokarita
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Kochur loti, also known as taro stolons or runners, is a popular ingredient in Bengali and other South Asian cuisines. Derived from the taro plant (Colocasia esculenta), kochur loti is appreciated for its unique taste, fibrous texture, and nutritional benefits. It is most commonly used in traditional curries, stir-fries, and mixed dishes.

Kochur Loti, known in English as taro stolons or runners, is the tender, elongated stem of the taro plant (Colocasia esculenta). It is a cherished ingredient in Bengali cuisine and is particularly valued for its unique fibrous texture, earthy flavor, and versatility in traditional dishes. Kochur loti is a seasonal ingredient and often associated with homely, rustic cooking in Bengal. Stolons are the underground stems that grow horizontally from the main plant. They are edible and a popular vegetable in many parts of South Asia, including Bangladesh. 

The health benefits of taro include its ability to improve digestion, lower your blood sugar levels, prevent certain types of cancers, protect the skin, boost vision health, increase circulation, decrease blood pressure, aid the immune system, and prevent heart disease, while also supporting muscle and nerve health. It also contains good levels of some of the valuable B-complex group of vitamins such as pyridoxine (vitamin B-6), folates, riboflavin, pantothenic acid, and thiamin.

Kochur loti is deeply rooted in Bengali food culture, often evoking nostalgia for meals cooked in rural kitchens. It is seen as a "poor man’s delicacy," transforming a humble ingredient into flavorful and satisfying dishes. Its preparation often involves traditional techniques passed down through generations, making it a symbol of Bengali culinary heritage. Kochur loti is not widely available outside regions where taro is cultivated, making it a seasonal treasure in Bengali households. It is an excellent example of "root-to-stem" cooking, where almost every part of the taro plant is utilized in traditional recipes. Despite its rustic reputation, kochur loti has found its way into gourmet Bengali restaurants, showcasing its culinary versatility. Kochur Loti is a popular ingredient in Bengali cuisine.  It's often cooked with spices like mustard seeds, ginger, and garlic. A common preparation involves cooking it with shrimp or fish, creating a flavorful and aromatic dish.  Kochur Loti is a good source of carbohydrates and dietary fiber.  It also contains vitamins and minerals, including vitamin C and potassium.

Characteristics of Kochur Loti

1. Appearance:

   • Slender, elongated stems with a fibrous texture.
   • Light green to pale brown in color.

2. Flavor and Texture:

   • Earthy and slightly nutty flavor.
   • Requires proper cooking to soften its naturally fibrous texture.
   • Kochur Loti has a slightly starchy texture and a mild, earthy flavor.
   • It's often described as having a nutty or slightly sweet taste.

Culinary Uses of Kochur Loti

1. Curries

   • Traditional Bengali Curries:
     • Kochur loti is typically cooked with mustard paste (shorshe bata), mustard oil, and green chilies for a tangy and flavorful dish.
     • Can be combined with prawns, dried fish (shutki), or lentils to enhance the dish.
   • Mixed Vegetable Curries:
     Often included with vegetables like eggplant, potatoes, or pumpkin for added texture.

2. Stir-Fries

   • Stir-fried with onions, garlic, and spices for a simple and rustic preparation.
   • Sometimes paired with shredded coconut for a richer flavor.
   • Stir-fried with onions, garlic, and spices for a simple and rustic dish.
   • Coconut or lentils are sometimes added for additional flavor.

3. Snacks and Side Dishes

   • Made into fritters or patties by mixing with chickpea flour (besan), spices, and deep-frying.
   • Used as a side dish with steamed rice and dal.

4. Pickles

   • Preserved with mustard oil and spices to make tangy and spicy pickles.

5. Stews and Soups

   • Added to soups and stews for its earthy flavor and fibrous texture.
   • Used in light stews or broths to add depth and texture.

6. Traditional Curries

   • Shorshe Kochur Loti:
     A quintessential Bengali dish where kochur loti is cooked in a mustard paste with mustard oil and green chilies for a tangy, spicy flavor.
   • Chingri Kochur Loti:
     Taro stolons paired with prawns for a rich and flavorful preparation.
   • Loti Shutki:
     A bold, spicy dish where kochur loti is cooked with dried fish (shutki) and aromatic spices.

7. Vegetable Medleys

   • Often combined with other vegetables like potatoes, pumpkin, or eggplant in mixed curries.

8. Fritters and Snacks

   • Made into crispy fritters by mixing with chickpea flour (besan), spices, and frying.

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Kochur Loti in Bengali Cuisine

• Shorshe Kochur Loti:
  A traditional preparation with mustard paste, mustard oil, and chilies.
• Chingri Kochur Loti:
  Taro stolons cooked with prawns, creating a rich and flavorful dish.
• Loti Shutki:
  A popular dish made by cooking kochur loti with dried fish and strong spices.
• Dal Loti Jhol:
  A lighter curry where kochur loti is paired with lentils.

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Nutritional Benefits of Kochur Loti

1. Rich in Dietary Fiber:

   • Aids digestion and promotes gut health.

2. Good Source of Vitamins and Minerals:

   • Contains Vitamin C, potassium, and iron, supporting immunity and heart health.

3. Low in Calories:

   • Suitable for low-calorie diets.
   • Suitable for weight management and healthy diets.

4. Helps with Detoxification:

   • Known for its cleansing properties in traditional medicine.

5. Energy-Boosting:

   • Provides carbohydrates, making it a good source of natural energy.

6. Rich in Fiber:

   • Aids digestion and promotes gut health.

7. Source of Vitamins and Minerals:

   • Contains Vitamin C, potassium, and iron, supporting immunity and overall health.

8. Cleansing Properties:

   • Traditionally believed to help detoxify the body.

9. Boosts Energy:

   • Provides natural carbohydrates for sustained energy.

Preparation and Handling

      Cleaning:

1. Wash thoroughly to remove mud and debris. Peel off the fibrous outer layer for better texture.

2. Cooking:

   • Requires proper cooking to eliminate its natural stickiness and slight bitterness.
   • Cook with acidic agents like tamarind or tomatoes to balance flavors.

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Storage Tips

• Fresh kochur loti can be stored in the refrigerator for up to a week.
• Cooked dishes can be refrigerated for 2–3 days.

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