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.