Why is raw mustard oil used? Can I use another oil?

Raw mustard oil gives the signature pungent kick. Substitute with neutral oil only if necessary, but the dish will lose its essential character.

How do I avoid itchy hands when peeling taro?

Wear gloves or rub your hands with a little oil before handling the boiled roots. The itching is caused by calcium oxalate crystals, which are neutralized by cooking.

Can I make Kosu Pitika ahead of time?

Best served fresh. If made ahead, the onions may release water and the mustard oil aroma can fade. Store in the fridge for up to 6 hours and bring to room temp before serving.

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Kosu Pitika

RATING

4.2/5(22)

TASTE SCORE

6/10

A rustic Assamese mash of creamy boiled colocasia, blitzed with raw mustard oil, fresh green chilies, and lots of chopped onions. The earthy sweetness of the taro roots balances beautifully with the pungent mustard oil, creating a soulful side dish that pairs perfectly with steamed rice and dal.

PREP

10m

COOK

15m

SERVES

1 KATORI

231 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gcolocasia roots · small tender ones preferred, washed well2 pcsonion · medium, finely chopped3 pcsgreen chili · finely chopped2 tbspmustard oil1 pinchsalt2 tbspcoriander leaves · chopped, for garnish

NUTRITION · PER SERVING

231

CALORIES · 1 KATORI

Protein3g · 5%

Carbs40g · 69%

Fat7g · 27%

Fiber6g

Sugar3g

Saturated fat0g

Cholesterol0mg

Sodium52mg

Potassium708mg

Phosphorus114mg

How we calculate →

METHOD · 5 STEPS

prep · ~15 min
Wash and pressure cook the colocasia roots.
1.Wash colocasia roots thoroughly under running water to remove all mud.
2.Place in pressure cooker with just enough water to cover.
3.Pressure cook for 2 whistles on medium heat, then reduce to low and cook 5 minutes.
4.Turn off heat and let pressure release naturally.
TIPChoose small, tender colocasia roots. The larger ones can be slightly fibrous.
prep · ~5 min
Peel and mash the boiled colocasia.
1.Once cool enough to handle, peel off the skin completely.
2.Transfer peeled colocasia to a large mixing bowl.
3.Mash with a fork or your fingers until it breaks down into a coarse, chunky texture.
TIPDon't over-mash — a few small chunks add character to the pitika.
mix · ~2 min
Mix in the aromatics and mustard oil.
1.Add the finely chopped onions to the mashed colocasia.
2.Add chopped green chilies and salt.
3.Drizzle the raw mustard oil over everything.
4.Mix well with your fingers, pressing gently to blend the flavors.
TIPUsing fingers instead of a spoon gives a more rustic, authentic texture. The raw mustard oil's pungency is the soul of this dish.
rest · ~5 min
Let the flavors meld for 5 minutes.
Cover the bowl and let it rest for 5 minutes. This allows the sharp mustard oil to mellow slightly and absorb into the mashed colocasia.
garnish
Garnish with fresh coriander and serve at room temperature.
Sprinkle chopped coriander leaves on top. Serve alongside steamed rice and a simple dal.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose small, tender colocasia roots for a creamier texture and fewer fibers.
2
Let the pressure release naturally to avoid overcooking and mushy roots.
3
Do not rinse the mashed colocasia; residual starch helps bind the pitika.
4
Mix with your fingers to achieve a rustic, chunky texture and even distribution.
5
Use raw mustard oil for authentic pungency — do not heat or substitute.
6
Let the pitika rest 5 minutes after mixing so the mustard oil mellows into the mash.
7
Serve at room temperature; refrigeration dulls the fresh, bold flavors.