Different types of yams and tubers are very difficult to distinguish because they come from the same species but have different distinctive tastes and flavours. Many people mix up kachu (colocasia roots), shakarkand (sweet potato yam), arbi and more, to name a few. Well, it is the same with Pechki.
Pechki (colocasia tuber) comes from the plant of the same species as arbi but is different. The roots/tubers of the arbi plant are edible and huge in size, while these look like small potatoes. These were accidentally discovered by farmers when looking for kachu in the wild long before. The slimy sweet taste is now well adapted by the community.
One of the things that every colocasia plant will have in common is the itchiness in the throat if not balanced well with sourness. Pechki is the only tuber in this category, which doesn't give the feeling.
It is very slimy and extremely soft when cooked. There is a similar taste of the potatoes and ladies' fingers combined. It has a nutty sweet taste, which compliments the slimy texture, making it a popular Jharkhand delicacy served with rice and dal.
Keep on reading to learn more about the different delicacies that pechki can make.
5 Different Dishes To Try With Pechki
Pechki Daal
To make this, simply peel and dice the pechki into little cubes. Wash the lentils, add the turmeric powder, salt, and water to a pressure cooker. Cook until the lentils and Pechki are soft. Make a tempering with dry red chillies, minced garlic, cumin and mustard seeds while the dal cooks. Combine it with the salt to make the mixture. Dal is a tasty and filling dish that goes well with rotis or steamed rice.
Pechki Bharta
Just start by peeling and cooking the pechki until it's soft. After boiling, use a fork to mash the pechki until they have a smooth consistency. Heat some oil in a skillet, add some chopped onions and green chillies, along with some turmeric, red chilli powder, and salt. Mix in the mashed pechki. For extra taste, try roasting the pechki before mashing it. Serve it as an excellent side dish with ghee rice.
Pechki Curry
Pechki curry is the most popular and easiest way to prepare the tuber. Heat the oil in a pot and add the cumin seeds, onions, coriander powder, ginger, tomatoes, and garam masala along with turmeric. Once the pechki is coated with spices, add water and cover it; then add salt, and cook until the pechki is soft. This tastes great with chapati or steamed rice.
Pechki Badi Bhujia
Pechki Badi Bhujia is a crispy and slimy delicacy made from badi, which are sun-dried lentil chucks. Sliced onions, red chilli powder, turmeric powder, salt, and pechki should be added to some oil to make a bhujia using common spices. To create the bhujia, soak and fry the badi until crispy, then add them to the mixture for more taste. Serve the dish hot and garnish with coriander leaves. This recipe will help make with texture if you don’t like the slimy taste.
Roasted Pechki
Roasted Pechki is a simple dish that comes from tribal communities. Firstly, the tuber is marinated in different types of spices before being roasted. It is important to remember that the roasting should be done on high flame or high heat as the slimy texture of the pechki, along with its water content, will make it difficult to roast. The technique of roasting is where the whole flavour comes from. After roasting it; sprinkle some chat masala and salt to enjoy your monsoon.
There are other dishes that you can experiment with pechki to explore various possibilities. As it doesn't itch the back of the mouth while eating, it makes it a great option to add to various dishes by simply boiling it.