Kochur Saag | How to make Kochur Saag

By Mukulika Sengupta  |  6th May 2016  |  
4 from 1 review Rate It!
  • Kochur Saag, How to make Kochur Saag
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About Kochur Saag Recipe

Kochu or Arbi or Colocassia, however you know it is a very ugly looking thing, especially the leaves. Have you seen them growing in their natural habitat? they grow in dirty, swampy marshes. The leaves accumulate dirt and grime from the surroundings and then you wonder how can such a plant have medicinal benefits, how can such a plant or it's leaves taste so awesome. Difficult to believe, right?

The delicious and mouthwatering Kochur Saag is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Kochur Saag is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Kochur Saag. Mukulika Sengupta shared Kochur Saag recipe which can serve 6 people. The step by step process with pictures will help you learn how to make the delicious Kochur Saag. Try this delicious Kochur Saag recipe at home and surprise your family and friends. You can connect with the Mukulika Sengupta of Kochur Saag by commenting on the page. In case you have any questions around the ingredients or cooking process. The Kochur Saag can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Kochur Saag with other users

Kochur Saag

Ingredients to make Kochur Saag

  • A bunch of Colocassia leaves/Kochur Saag
  • 1 cup chana dal, soaked and ground to a paste
  • 2 green chillies
  • 1 tsp nigella seeds/ kalonji
  • salt to taste
  • A pinch of sugar
  • 1 tsp haldi powder

How to make Kochur Saag

  1. Usually when you buy the leaves, they come with a hard knobbly part at the bottom. You have to cut that off as it will be rubbery. Once you cut the leaves into big pieces, you will have to skin them to remove the hard and unpalatable outer layer, then you will get clean tubular leaves. Discard the outer skin altogether.
  2. Pressure cook the leaves in a cup of water. Take it off the heat after two whistles blow. Once the pressure drops, take them out and you will see a mushy thing. Drain all the excess water.
  3. Heat some oil, then add the green chillies and nigella seeds. Next, add the boiled leaves and fry on a high flame. Keep mashing as you stir so that it forms a smooth lump. Next, add the chana dal paste, salt, turmeric and sugar.
  4. Keep stirring and add the chana dal paste. Stir well so that the saag and chana dal paste mix well. Now lower the heat to sim, cover and cook till the water dries up and starts leaving the sides of the pan.
  5. Garnish with green chilli and serve with a bowl of steamed rice.

Reviews for Kochur Saag (1)

Madhuchanda Sharma3 years ago

I did not know these leaves were medicinal! will surely try this dish out! thanks