Colocasia leaf chutney – Coastal Karnataka special kesuvina yele gojju
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.
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.
Few important steps in colocasia leaf chutney recipe
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.
Crushed garlic can also be used either burnt or roasted and added to chutney. Green chili can also be used.
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.
Detailed recipe of colocasia leaf chutney
Wash and clean the leaves, finely chop the leaves. Cook the finely chopped leaves with tamarind, jaggery powder, red chilies, salt as per taste and water.
Cook this for 5 to 8 minutes. The cooked colocasia leaves change colour. Cool this and add grated coconut. Make a fine paste of the above. Keep this aside for seasoning.
Heat a small pan, add coconut oil. Add mustard seeds, urad dal. Saute well. Add garlic pods, curry leaves. Fry until they become golden and crisp.
Pour the seasoning on the prepared chutney. Serve this chutney with hot rice and a coconut oil.
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Colocasia leaf chutney or kesuvina yele gojju
- Colocasia leaf (finely chopped) - 1 cup
- Tamarind - small lemon sized
- Jaggery powder - 2 tsp
- Red chillies - 2 nos
- Coconut gratings - ½ cup
- Coconut oil - 2 tsp
- Mustard seeds - ½ tsp
- Urad dal - ½ tsp
- Garlic pods - 4 nos
- Curry leaves - 4 nos
- Water as required
- Wash and clean the leaves, finely chop the leaves.
- Cook the finely chopped leaves with tamarind, jaggery powder, red chilies, salt as per taste and water.
- Cook this for 5 to 8 minutes. The cooked colocasia leaves change colour. Cool this and add grated coconut.
- Make a fine paste of the above. Keep this aside for seasoning.
- Heat a small pan, add coconut oil. Add mustard seeds, urad dal. Saute well.
- Add garlic pods, curry leaves. Fry until they become golden and crisp.
- Pour the seasoning on the prepared chutney. Serve this chutney with hot rice and coconut oil.
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