Kochu sager ghanto

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Hard

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  • 8 young purple colored arvi (yam) stems
  • 1 tbsp - whole channa
  • chola soaked in water overnight
  • 1/2 coconut, grated
  • 1/2 tbsp - turmeric powder
  • 1 tsp chilli paste
  • 1-1/2 tbsp - coriander paste
  • Bay leaves
  • 1/8 tsp - whole cumin seeds
  • 2 tsp - oil
  • 1 tbsp - ghee
  • Salt and sugar to taste

How to Make Kochu sager ghanto

  • String or peel the arvi stems and cut into 2 inch-pieces.
  • Place in dekchi with water to cover and bring to boil.
  • Throw away water and add fresh water.
  • Repeat the procedure twice.
  • Then boil until stems are soft. Drain well. Mash stems.
  • Add all the masala pastes and mix well.
  • Heat oil in a pan.
  • Add the whole chola and fry for a couple of minutes.
  • Add the mashed stems and stir over medium hot fire.
  • When you the aroma of the masala hits you, add three quarters of the grated coconut.
  • Stir and mix well.
  • Heat ghee and fry the whole cumin seeds.
  • Pour the ghee and cumin seeds over ghanto.
  • Stir and remove from fire.
  • Garnish with remaining coconut.
  • Variation:
  • Milk and sugar are sometimes added at the same time as the grated coconut.
  • Kochu sag is also cooked with the head of the hilsa. In this instance, the whole chana, coconut and milk are not included in the ingredients.