Kasrod ki sabzi Jammu special | Lengda ki sabzi

14 Jun Kasrod ki sabzi Jammu special | Lengda ki sabzi

Last Updated on June 15, 2021 by blessmyfoodbypayal

Kasrod ki sabzi Jammu special | Lengda ki sabzi with step wise pictorial and video recipe.

WHAT IS KASROD?

Kasrod is a fiddlehead fern stalks which grows naturally on the hills.

It’s a young, tender and tightly furled shoots of furled family plant.

DIFFERENT NAMES FOR THIS VEGETABLE

This Vegetable is named differently in different regions.

Fiddlehead fern is the English name for the Vegetable.

In Jammu, it is called by different names in different regions.
Known by the name Kasrod in the UT of Jammu. In Poonch district, it is known as Kandor, Ted in Kishtwar, Dheed in Ramban district of Jammu and Kashmir.

Like Jammu, this Vegetable has different names in different regions of Himachal Pradesh too. In Mandi, it is called as Lingad, in Kullu Valley as Lingri, in Kangra Valley as lungdu and in Chamba as Kasrod and in the Kumaon region of Uttarakhand it is called limbra.

Uttarakhand calls it Languda.

In Tripura, it is named as Muikhonchok in the local language.

Known by the name Niyuro in Darjeeling and Sikkim regions.

In Assam, it is known as dhekia xak.

WHERE KASROD IS GROWN?

Kasrod is an indigenous vegetable which grows on the hills of Himalayan States in the North, which includes Jammu, Himachal, Utrakhand, Tripura, Darjeeling, Sikkim and Assam.

HEALTH BENEFITS OF KASROD/FIDDLEHEADS

Full of antioxidant properties, Fiddlehead is a healthy Vegetable and a great source of omega-3, omega-6 fatty acids, zinc and proteins.

High in iron, fibre and magnesium, Fiddleheads helps in fighting infections.

Being low caloried, Fiddleheads are super food for weight watchers.

If you have unparallel blood pressure, Fiddlehead is for you.

Fiddleheads help in creating new healthy red blood cells in the body.

RECIPES USING KASROD

Kasrod is used in a limited way.

Where in Himachal and Uttrakhand, it is made as a stir fry Vegetable, Dogras (jammuites) also make a pickle with kasrod in addition to sabji.

AVAILABLITY OF KASROD?

Kasrod is not available through out the year but for a very short period during summers, ranging from the month of May to June.

INGREDIENTS USED

KASROD

Kasrod or call it Fiddlehead is the prime ingredient of the recipe. Pick wisely. It must be fresh and green.

OIL

This recipe uses mustard oil in making kasrod. You can add any oil you use in your daily routine cooking.

CUMIN SEEDS

In any Indian cooking, cumin is the Ingredient which always go first. It adds an earthy and warming feeling to cooking.

SPICES

Be it red chilli powder, turmeric or salt, coriander powder or garam masala, indian cooking is incomplete without them. These are the only and basic ingredients go in kasrod.

WATER

The role of water is to help the kasrod in softening and also prevents kasrod from sticking to the bottom.

CURD

Kasrod is warm in nature (garam taseer), so mostly curd is added in it. If you are vegan, then you can replace curd with tomatoes.

STEP WISE PICTORIAL RECIPE

1.Gently shave off the skin of the kasrod as it has lots of hair. (See notes below)

2. Cut kasrod into small pieces.

3. Wash kasrod very well so that all hairs and dust washes away.

4. Add oil in a pan. As we have added mustard oil, it needs to be cooked first till smoking point.

5. Add cumin seeds and let them splutter.

6. Then add kasrod.

7. Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix.

8. Add water so that kasrod doesn’t stick to the pan.

9. Cover the pan with a lid and let kasrod cook on low heat.

10. Keep stirring at intervals to prevent kasrod from sticking.

11. After couple of minutes, kasrod will turn soft and tender.

12. Take a curd in a bowl and whisk it very well.

13. Add to the kasrod and mix well.

14. Let the kasrod simmer on low heat until curd gets completely absorbed and kasrod doesn’t remain watery.

15. Kasrod ki sabzi is ready.

Serve hot with roti/fulka.

NOTES

Kasrod grows up along with lots of brown hair around it. Though mostly sellers sell kasrod after themselves removing the hair, but if you find hairs around kasrod, do remove them because they, being hallucinogenic and toxic in nature, are not good for consumption. 

ALSO SEE

• methi chaman recipe
• Ambal recipe
• nadru yakhni
• kashmiri kadam recipe
• Jammu wale chole
• Kashmiri dum aloo recipe
• Jammu rajma recipe
• Anardane wale Rajma Jammu style
• Authentic Kashmiri Haak saag recipe
• Kashmiri yellow paneer recipe
• Kashmiri Lal Paneer recipe

Kasrod ki sabzi Jammu special – recipe card

Kasrod ki sabzi Jammu special | Lengda ki sabzi

blessmyfoodbypayal

Kasrod ki sabzi Jammu special is a stir fry vegetable made of fiddlehead fern stalks which grows naturally on the hills.

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Curry, Main Course

Cuisine Jammu

Servings 3

Ingredients

  

• 250 gram Kasrod / Fiddlehead ferns stalks /Lengda
• 1 tbsp Mustard oil
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• 1/2 cup curd/yoghurt/dahi
• 1/4 cup water
• Water for washing

Instructions

 

• Gently shave off the skin of the kasrod as it has lots of hair. (See notes below)
• Cut kasrod into small pieces.
• Wash kasrod very well so that all hairs and dust washes away.
• Add oil in a pan. As we have added mustard oil, it needs to be cooked first till smoking point.
• Add cumin seeds and let them splutter.
• Then add kasrod.
• Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix.
• Add water so that kasrod doesn't stick to the pan.
• Cover the pan with a lid and let kasrod cook on low heat.
• Keep stirring at intervals to prevent kasrod from sticking.
• After couple of minutes, kasrod will turn soft and tender.
• Take a curd in a bowl and whisk it very well.
• Add to the kasrod and mix well.
• Let the kasrod simmer on low heat until curd gets completely absorbed and kasrod doesn't remain watery.
• Kasrod ki sabzi is ready.
• Serve hot with roti/fulka.

Notes

Kasrod grows up along with lots of brown hair around it. Though mostly sellers sell kasrod after themselves removing the hair, but if you find hairs around kasrod, do remove them because they, being hallucinogenic and toxic in nature, are not good for consumption.

Keyword fiddlehead, kasrod, lengda