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+ servings

Colocasia leaf chutney or kesuvina yele gojju

Coastal karnataka special chutney is spicy, tangy and delicious accompaniment of hot rice and coconut oil
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: karnataka
Keyword: Chutney, Coastal karnataka, Colocasia leaves, Condiments
Servings: 4 people
Author: Pavithra M Adiga

Ingredients

  • 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

Instructions

  • 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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Notes

Adjust tamarind, jaggery and salt as per taste.
Cook properly to avoid itchiness of leaves
 
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