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Karkalo
Learn about the many uses and health benefits of Karkalo, the edible leaves and stems of the taro plant, a popular green vegetable in Nepali and other regional Indian cuisines! The term “karkalo” particularly describes the taro plant’s sensitive stalks and huge, vivid green leaves.
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Description
Discover the versatile and nutritious goodness of Karkalo—the edible leaves and stems of the taro plant, a beloved green vegetable across Nepali and various regional Indian cuisines!
Karkalo (or Kocchu in some regions) refers specifically to the large, vibrant green leaves and tender stalks of the taro plant. Known for their slightly earthy, spinach-like flavor and velvety texture when cooked, they are rich in vitamins, minerals, and dietary fiber.
In traditional cooking, Karkalo is often used to prepare hearty, rustic dishes. Due to naturally occurring oxalic acid (which causes an itchy sensation if not treated), the leaves require careful cooking—often achieved by preparing them with tamarind or lemon juice (sour agents) to neutralize the slight irritation.
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Saag: Stir-fried with garlic, ginger, and chili.
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Pattor/Patra: Layers of leaves are coated with spiced chickpea flour paste, rolled, and steamed.
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Wholesome & Nutritious: A staple green vegetable, providing essential daily nutrients.
Bring an authentic, wholesome green vegetable to your cooking.
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