Maan Kochu
Ethnic India

Maan Kochu – A variety of Taro

Maan Kochu is a variety of taro (Alocasia Indica). It is used mainly for its leaves, stems and corms in order to prepare some popular traditional dishes, pickles and chutney like “Kochu Bata”. It is a rich source of carbohydrates, proteins, minerals and vitamins like, iron, phosphorus, zinc, potassium, copper, manganese and thiamin, riboflavin, pyridoxin, ascorbic acid and niacin respectively. Taro in general is believed to have been one of the earliest cultivated plants. In many countries like Africa, taro corms are staple food of the inhabitants.

Like other states in India, Maan Kosu is a popular food in Assam as well. Today farmtorasoi brings to you procedure to prepare Maan Kochu powder for prolonged storage along with a delectable recipe out of it.

Maan Kochu Powder:

The best time of the year to harvest Maan Kochu corms is January to March.

Take 1 kg of maan kochu corms and allow to dry in sunshine for 2-3 days. Once the corms dry, peel off its skin. Now, cut the corms into small pieces. Sun dry the pieces again for another 2-3 days.

Using a mortar and pestle, grind the corm pieces into powder. You can use a grinder as well.
Now, store maan kochu powder in an airtight container. You can use the powder occasionally in your dishes. The powder can last upto a year.

Maan Kochu Powder

Farmtorasoi’s Maan Kochu Recipe:


2 teaspoon maan kochu powder
2 large onions chopped into fine pieces
10-12 cloves of garlic, finely chopped
5 green chillies, finely chopped
10-12 curry leaves
1 tbsp coriander (dhania) powder
1/2 tbsp turmeric (haldhi) powder
2-3 tbsp mustard oil
Salt to taste
3 tbsp water


In a bowl, add maan kochu powder, dhania powder, turmeric powder, salt and water. Mix well and keep aside.
In a heated pan, add mustard oil. Once the oil is hot, add onion, garlic, chillies, and fry for sometime.
Once the ingredients are slightly brown, add the contents from the bowl into it.
Mix well and let it fry.
When the contents start to stick in the pan, add the curry leaves.
Fry with continuous stirring so that the contents stick together.
Your maan kochu dish is ready.

You can serve the dish with steamed rice as a side item along with dal, shabzi etc.

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