Maan Kochu Bata | মানকচু বাটা | Arum Root Paste | Taro Root Paste
“Maan Kochu Bata” is a very old Bengali recipe. This dish is very popular in West Bengal, India as well as in Bangladesh too. Maan Kochu is also known as Taro Root or Arum Root or Malanga Coco. This vegetable is very famous all over the world with different names.
Many different kinds of dishes can be prepared using Maan Kochu, but Bata or paste is one of the most favorite dishes. This dish is prepared with a few common ingredients. This is a very simple and easy recipe. Maan Kochu Bata is prepared with Coconut paste. This is a very hot and spicy dish, as the paste is made with lots of chilies.
It is a side dish and served with hot Rice.
Kochu Selection:
Some people who do not like it are afraid of its itching characteristic. If the good quality of Maan Kochu is taken and the dish is prepared correctly then it won’t create any problem. The selection of Kochu plays a vital role here. Avoid having it in the rainy season. It tastes better in the winter season. Always use the top portion or face of the Kochu (“mukher diker Kochu”). Select a 2-inch section from where the root starts. Refer to the Picture as below.
Coconut Selection:
Use fresh coconut which is younger than a fully mature one. Fully mature coconut meat is very hard and used to make coconut milk. Fresh coconut meat is hard but that is not that hard like matured one, it tastes sweet and helps to make a smooth paste which is best to make any kind of “Bata” or “Paste” recipe. Refer to the Picture as below.
Prep time: 20 minutes
Cock time: 15 minutes
Serves: 4 People
- Cuisine: Indian
- Category: Veg
- Course: Side Dish
Ingredients:
- Maan Kochu (Taro Root): 500gm
- Turmeric powder: 1 pinch
- Salt: To taste
- Mustard Oil: 3 tablespoon
- Dry Red Chili: 6 pieces
Preparation:
- Cut the Kochu in chunks, clean it and grate it using a grater.
Procedure:
- Heat oil in a deep-fry non-stick pan. Once hot add the dry red chilies.
- Sauté the chilies for 1 minute and keep aside.
- Take a grinder. Add fried chilies, grated Kochu, grated coconut, and salt. Make a smooth paste.
- Heat the same pan and red chili fried oil.
- Add 1 pinch of turmeric powder.
- Add the paste and mix well.
- Stir frequently on medium-high flame for about 8 to 10 minutes until it turns brown.
- Once done, switch off the flame.
- Transfer it to the serving bowl.
Serve with: Plain Steamed Rice
Tips:
- Use the top portion or face of the Kochu (“Mukher Kochu”).
- Fresh coconut is sweet and soft, it helps to make a smooth paste and delicious dish
