Kosu Pitika
A simple yet flavorful Assamese dish made by mashing boiled taro root with pungent mustard oil, fiery green chilies, and fresh coriander. This rustic side dish is a staple comfort food, perfectly complementing a plate of rice and dal.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare and Cook the Taro Root
- b.Scrub the taro roots thoroughly under running water to remove all dirt.
- c.Place the taro roots in a pot with enough water to cover them completely. Bring to a boil and cook for 15-20 minutes, or until a knife can be inserted into the center with no resistance.
- d.Alternatively, place them in a pressure cooker with 1 cup of water and cook for 3-4 whistles on medium heat. Let the pressure release naturally.
- 2
Step 2
- a.Peel and Mash the Taro
- b.Once cooked, carefully drain the hot water. Let the taro roots cool for 5-10 minutes, just until they are cool enough to handle.
- c.While still warm, peel the skin off the taro roots and discard it. The skin should come off easily.
- d.Transfer the peeled taro to a large mixing bowl. Using a fork or a potato masher, mash it thoroughly until it is smooth and free of large lumps.
- 3
Step 3
- a.Combine Flavoring Ingredients
- b.To the bowl of mashed taro, add the finely chopped red onion, green chilies, and fresh coriander leaves.
- c.Pour in the pungent mustard oil and sprinkle with salt. Add the optional lemon juice if using.
- 4
Step 4
- a.Mix and Serve
- b.Using your hands (the traditional and most effective method) or a spoon, mix all the ingredients together until well combined. The warmth of the taro will help release the flavors of the onion and mustard oil.
- c.Taste the pitika and adjust the salt, chili, or lemon juice to your preference.
- d.Serve immediately with hot steamed rice and a simple dal for a classic Assamese comfort meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use a high-quality, cold-pressed mustard oil. Its signature pungency is the soul of the dish.
- 2Mashing the taro while it's still warm is crucial for achieving a smooth, creamy texture.
- 3Some varieties of taro can cause itchiness. To prevent this, you can apply a little mustard oil to your hands before peeling and handling the raw taro.
- 4Kosu Pitika is best enjoyed fresh, as the raw onion provides a delightful crunch that softens over time.
- 5Ensure the taro is fully cooked. Undercooked taro can have a starchy taste and may cause throat irritation for some individuals.
- 6If you find the pungency of raw mustard oil too strong, you can gently heat it until it just starts to smoke, then let it cool completely before adding it to the mash.
Adapt it for your goals.
Smoky Flavor
For a smoky twist, roast a whole tomato and a few cloves of garlic directly over a flame until the skin is charred. Peel, mash them, and add to the pitika.
Herb VariationHerb Variation
Instead of coriander, try using finely chopped sawtooth coriander (maan dhaniya) for a more intense, traditional Assamese flavor.
With FishWith Fish
Add a piece of flaked, deboned grilled or fried fish (like Rohu or Hilsa) to the mash for a non-vegetarian version called 'Masor Pitika'.
Spicy KickSpicy Kick
Add a crushed Bhoot Jolokia (Ghost Pepper) for an intensely spicy kick, a specialty of the region. Use with extreme caution.
Why this is on our healthy list.
Rich in Dietary Fiber
Taro root is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Provides Sustained Energy
As a complex carbohydrate, taro root provides a slow and steady release of energy, keeping you full and energized for longer periods compared to simple carbs.
Heart-Healthy Fats
Cold-pressed mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for cardiovascular health.
Rich in Antioxidants
The raw onions, green chilies, and coriander leaves are packed with antioxidants, vitamins, and minerals that help combat oxidative stress and boost overall immunity.
Frequently asked questions
Kosu Pitika is a traditional Assamese side dish made from boiled and mashed taro root (Kosu), mixed with raw mustard oil, onion, green chilies, and coriander. 'Pitika' refers to any mashed item in Assamese cuisine.