Colocasia Leaf Chutney

colocasia-leaves-chutney

Colocasia leaf chutney or kesuvina yele gojju is tasty tangy sweetish and mildly flavored with garlic. Most of the colocasia or elephant ears or taro plants are tuberous perennials grown in moist fertile lands. They are called kesuvu in Kannada. Colocasia contain good amount of antioxidants, few minerals with vitamins too thereby having healthy benefits.

colocasia-plant

Varieties of dishes like patrode, sambhar, chutney, dosa, cutlet are prepared in different regions of India using its leaves, stem and tubers. Most of the colocasia varieties are irritant to throat, tongue or lips due to the microscopic needle raphides. To avoid this they need to be cooked well with tamarind and jaggery. Today I am sharing south canara special household recipe of chutney from colocasia leaves which I learn’t from my mother-in-law.

Here is the simple recipe

Course: Side Dish

Cuisine: Karnataka

Preparation time: 5 mins

Cooking time: 15 mins

Ingredients:

Colocasia or Kesuvina leaves chopped-1 cup

Red chili -2 nos.

Tamarind – small (small gooseberry sized)

Salt as per taste

Jaggery – 2 tsp

Fresh coconut grated- ½ cup

Coconut oil – 1 tsp

Mustard seeds – ½ tsp

Urad dal – ½ tsp

Garlic pods crushed -2 nos.

Curry leaves – 4-5

Water as required

Method:

  1. Wash and clean the leaves, cut them into pieces.
  2. Take a small pressure cooker, add the leaves, red chilies, tamarind, little salt, jaggery, add little water.
  3. Close the lid and pressure cook for 2 whistles. Cool the cooked leaves.
  4. Take a mixer jar, add the cooled leaves, coconut, salt if required. Grind into fine paste. Chutney is ready for seasoning.
  5. For seasoning, heat coconut oil in a pan, add mustard seeds, saute well.
  6. Now add urad dal, garlic pods, curry leaves saute until you get nice aroma. Saute well. Pour this seasoning on the chutney.
  7. Serve chutney with hot rice, dosa, idli, paddu.

colocasia-leaves-chutney

Notes:

Always choose green leaves over slightly dried or yellow leaves to avoid itchiness.

The amount of salt, tamarind and jaggery are variable depending on taste and itchiness of leaves.

Few varieties tend to impart itchiness while chopping them itself. So care to be taken to add right quantity of tamarind and jaggery

The crushed garlic can be burnt or roasted and added to chutney. Green chili can also be used.

The other method of this chutney preparation is by dry roasting red chili and urd dal, then using it for grinding.

Even after cooking and grinding with tamarind and jaggery if you find some itchiness, add more tamarind, salt, jaggery and boil once in a small pan and then do the seasoning.

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