What is Colocasia?
Colocasia, frequently recognized as the Elephant-ear plant, gets its name from the distinctive shape of its large leaves. These leaves, which droop downwards,
are just one way to identify this plant. In India, Colocasia is known by many names, reflecting the diversity of the country's languages. It's called Taro, Arvi, Kachu, Aaloo, Sempu, Chempu, Kesavedantu, and Pan in different regions.
Stem's Health Perks
Colocasia stems, the young leaf stalks, are bursting with nutrients. They provide the body with calcium, beta carotene, iron, Vitamin C, and Vitamin A. These stems have remarkable medicinal properties that aid in numerous health aspects. They can help in controlling blood pressure, protecting the skin, managing diabetes, and improving blood circulation. Further, they aid digestion and bolster the immune system, while also helping build strong nerves and muscles. The high fiber content of Colocasia stems is particularly beneficial for gastrointestinal health, alleviating issues like stomach cramps, bloating, excessive gas, diarrhea, and constipation.
Home Cooking Advantage
Colocasia stems naturally possess a stringy texture, and their health benefits are best preserved when cooked fresh, using natural ingredients. Commercially canned or packaged products can't match the nutritional value of fresh preparations. Few restaurants offer colocasia stem sauté. Additionally, to avoid potential irritation from calcium oxalate, ensure the stems are properly cooked. Typically, the tough outer layer is peeled away, and only the softer inner stalk is used, especially in light Indian dishes.
Indian Cooking Ways
The Colocasia stem sauté is a simple, low-carb vegetarian dish often paired with steamed rice. Its unique, viscous texture is enjoyed in India, Southeast Asia (like Vietnam), and Japan. Both Vietnam and Japan favor using fresh colocasia stems in soups. In India, Colocasia stems are prepared in many ways. Stews with various vegetables are common. Some cook them as curries with garlic, chilies, and spices. Additionally, many Indian states include them in Dal (lentil soup). Non-vegetarian versions with prawns are also available, demonstrating the versatility of this ingredient.
