Mukhi Kochur Dum/Dum Arbi
The world is experiencing tough times. Israel is facing the wrath of the second wave of COVID-19, which is a few times higher than the first wave. To combat this situation, we are going through a second lockdown and the rules become stricter from today. People working in emergency sectors are only allowed to commute to work. And the number now here in Israel is really scary. So, we are completely dependent on the supermarket delivering groceries at home. Visiting the farmer’s market to buy fresh produce as well as visiting the Indian shops now is a complete no no.
To add to the trouble, I am working from home now. With a 2 yrs old around, sometimes it really becomes a challenge to manage everything. So, I might not be able to publish a lot in the upcoming weeks but I will try my best. Last week, before the lock down we were lucky to get colocaccia(mukhi kochu ) from the farmers market. Considering the situation at home, I decided to prepare a dish relatively simple yet delicious. This is one of my favorite dish right from my childhood. When my mother used to prepare this dum I used to literally lick off everything from my plate. So did my son.
Mukhi Kochur Dum
Course: Main Course
Cuisine: Indian
Preparation time: 10 minutes
Cook time: 25 minutes
Servings: 4
Ingredients
- 6-7 colocasia peeled and diced
- 2 medium potato peeled and diced
- 3-4 green chilies
- 2 onions
- 1 tomato
- 1 inch of ginger
- 4-5 garlic cloves
- 2-3 bay leaves
- 1/2 teaspoon of cumin seeds
- A pinch of asafoetida/hing
- 1 teaspoon of turmeric powder
- 1 1/2 teaspoon of cumin powder
- 1 1/2 teaspoon of coriander powder
- 1 teaspoon of Kashmiri red chili powder
- 1 1/2 teaspoon of Garam masala Powder
- 4 tablespoons of oil
- 1 tablespoon of chopped coriander leaves
- Salt to taste
- 1/2 teaspoon of sugar
Directions
- Make a paste of the onion, tomato, ginger and garlic and keep aside.
- Take a kadai and heat 2 tablespoons of oil.
- Add the colocasia to the kadai, saute them for 2-3 minutes and keep them aside.
- Now, add the potatoes, saute them to golden color and keep them aside. However, I sauteed the colocasia and the potato together.
- To the kadai add the remaining oil. Temper the oil with cumin seeds, bay leaves and asafoetida.
- As the oil turns aromatic, add the onion, tomato paste and saute for about 1 minute.
- Now, add turmeric powder, cumin powder, coriander powder, garam masala powder, red chili powder, salt and sugar along with a splash of water.
- Continue cooking till you see oil leaving the sides of the pan.
- Add about 1 1/2 cup of water to the kadai followed by the colocasia and the potatoes.
- Cook on medium flame till all the vegetables are cooked through and you reach the desired consistency.
- Serve with roti, paratha or steamed rice.
Step by step instructions to prepare Mukhi kochur Dum
Make a paste of the onion, tomato, ginger and garlic and keep aside.
Take a kadai and heat 2 tablespoons of oil. Add the colocasia to the kadai, saute them for 2-3 minutes and keep them aside.Now, add the potatoes, saute them to golden color and keep them aside. However, I sauteed the colocasia and the potato together.
To the kadai add the remaining oil. Temper the oil with cumin seeds, bay leaves and asafoetida.
As the oil turns aromatic, add the onion, tomato paste and the green chilies and saute for about 1 minute.
Now, add turmeric powder, cumin powder, coriander powder, garam masala powder, red chili powder, salt and sugar along with a splash of water.
Continue cooking till you see oil leaving the sides of the pan.
Add about 1 1/2 cup of water to the kadai followed by the colocasia and the potatoes.
Cook on medium flame till all the vegetables are cooked through and you reach the desired consistency.
Garnish with chopped coriander leaves and serve with roti, paratha or steamed rice.
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