Discover the traditional flavors of Assam with our Kosu Xaak recipe, a delightful preparation of taro leaves and tender stems that embodies the essence of Assamese cuisine. This dish, rich in nutrients and flavors, is a testament to the simplicity and purity of ingredients used in Assamese cooking. Cooked with a blend of aromatic spices, lentils, and the distinctive mustard oil, Kosu Xaak offers a unique taste that is both earthy and comforting. Perfect for a wholesome meal, this recipe brings the taste of Assam’s verdant landscape right to your kitchen. Serve it hot with rice for an authentic experience of Northeastern India’s culinary heritage.
Kosu Xaak
Equipment
- Pressure Cooker
- Kadhai (or frying pan)
- Knife
- Cutting board
Ingredients
- 250 g Taro leaves & tender stem
- 10 Cherry tomatoes
- 1/3 cup Lentils soaked
- ½ tsp Black pepper
- 1 Tbsp Mustard oil
- 1 tsp Garlic minced
- 1/3 tsp Turmeric powder
- 3 Green chillies
- Salt to taste
Instructions
- Wash the Colocasia leaves and pressure cook up to 3 whistles.
- Heat mustard oil in a kadhai. Sauté the chilli, garlic, cherry tomatoes, and salt.
- Add turmeric powder and lentil after the tomatoes tenderize. Mix and add water. Stir well.
- Once the lentil is slightly cooked, add the taro leaves and mix well.
- Season with pepper powder as desired and let it cook until the water is almost absorbed.
- Turn off flame and add 1 tsp mustard oil on it and mix well.
- Serve hot with rice.
Curious to hear how your cooking adventure went with this recipe! Did it turn out to be a masterpiece or a learning curve? Either way, I’d love to hear your story. Leave a comment below and share your journey. And if you snapped a photo of your dish, feel free to tag us on Instagram at @healthtoeveryone with #h2e1. Can’t wait to see your culinary creations!