Home choukascribbled Kosu thuri | Have you tried the Assamese Signature style Colocasia ?

Kosu thuri | Have you tried the Assamese Signature style Colocasia ?

I presume, Colocasia needs no introduction 🙂
Well, I have enjoyed eating it since forever, and surprisingly it’s quite popular across the globe too!

In India, there are so many distinctive regional variations of the same ingredient; while some are quirky, some are quite exquisite and the flavours range from being sweet to sour to even bitter!!Usli, Turia Patra, besan Patra, Kochu Saager Ghonto, Patrel , Kosuthuri pitika etc are just a few variations of the same!

There are quite a few preparations using Kosu Xaak in Assam too.

Kosu Xaak aru Pura Maasor TengaWhat makes it unique is the balance between the souring agent, pepper and the other ‘star’ ingredient that is added to it; e.g. fresh fish, fish head, smoked pork, smoked fish, chicken and lentils etc.It is either had as a curry or, wrapped in banana leaves and steamed.

I have prepared two of my favourite Kosu Xaak recipes, maybe you can try it the assamese way this time and do let me know how it turned out to be.


Kosu Xaak aru Pura Maasor Tenga Anjaa/ Colocasia leaves curry with Khorikaa fish.

Ingredients:

• Colocasia leaves 4 bunches
. Khorikaa Fish 500gms
• Onion – 2 medium (chopped)
• Ginger Garlic paste- 1tbsp
• Tomato- 2 large
• Nol tenga – 1 bunch
• Turmeric powder – 1/2 tsp
• Fenugreek seeds ½ tsp
• Cumin seeds ½ tsp
• Salt to taste
• Green chili as per liking
• Crushed black pepper- 1-2 tbsp
• Mustard oil- 1tbsp
• Saw tooth coriander for garnishKosu Xaak aru Pura Maasor TengaDirections:

• Wash the colocasia leaves, peel off the skin from the stems and cut into small pieces .
( I skipped cutting it , as my wok was big enough to contain it 🙂
• Boil them until tender or approximately 5 to 8 minutes. Strain, discard the water and keep aside
• Heat mustard oil to smoking point, and temper with fenugreek seeds and cumin seeds.
• Add chopped onion, ginger garlic paste and green chillies and sauté for few mins.
• Add the chopped tomatoes, salt and turmeric powder.
• When all the ingredients develops a light brown colour, add colocasia leaves, nol tenga and smoked fish.
• Stir well and cook for another 5 minutes or so, till the flavours are blended thoroughly.
• Add 2cups of warm water and black pepper.
• Cook for another 3 to 5 mins, or to a desired consistency.
• Garnish with saw toothed coriander

Muaa Maas aru Kosu Xaak Patot Diya Pitika

Muaa Maas aru Kosu Xaak Patot Diya Pitika
Muaa Maas aru Kosu Xaak Patot Diya Pitika by choukascribbled

This is a grilled recipe, where the ingredients are wrapped in Banana leaves and grilled on a iron skillet, mostly on wood fire.

You would definitely be overwhelmed by the outburst of smoky, spicy, tangy and fishy flavors in your first bite !!

Ingredients:

• Colocasia leaves 2 bunches, peeled and coarsely chopped
• Ginger Garlic coarsely chopped – 1tbsp
• Cherry Tomato- 100gms
• Salt to taste
• Green chilli as per liking
• Aromatics leaves: Curry leaves, Assamese lemon leaves and Saw tooth coriander
• Fish 150gms

Muaa Maas aru Kosu Xaak Patot Diya Pitika2For Garnish

• Onion finely chopped
• Mustard oil- 1tbsp
• Lime juice 1tbsp

Mix all the ingredients, and make nice parcel with banana leaves as shown in the picture. Place it on a pan and roast it on medium flame for 15 mins approx. on both sides.

When done, make a mash with onion, mustard oil and lime juice.

Muaa Maas aru Kosu Xaak Patot Diya Pitika1

Article By Antara Boruah

antaraAn avid traveller, Food Designer, Geologist and Founder of Choukascribbled

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Hello  Thanks for dropping by! I am Antara Boruah, a ‘khar khuwa’ Assamese by blood and a geologist by background. An avid traveller, who love to get lost in nature’s wilderness! From Regal Mountains to deep Aquamarine Ocean, it never fails to offer me my own rare moment of peaceful tranquillity. And I would definitely thank my stars, that has made it possible to live my dream of travelling to the far flung volcanic massive in the Mediterranean Sea to those intricately folded and faulted hard terrains of the Appalachians and the ever growing majestic Himalayas. But most importantly I am a hard core foodie, a passionate cook and a die-admirer of our rich cultural heritage. I strongly believe that food and travel go hand in hand. Food being such a significant trademark of a culture, one cannot really experience place unless one has dined the local way. And finally I am also a daughter, wife, sister, daughter in law and a friend in need; few roles that I have proudly played so far 😉