Grateful to my neighbor for introducing me to this delicious chutney made with fresh colocasia leaves. The blend of coconut, red chilli, tamarind, and a touch of seasoning makes it so unique and flavorful. A traditional recipe —truly a wonderful way to discover and enjoy local flavors!
Colocasia leaves (also called arbi ke patte, taro leaves, or kesuvina ele) are packed with nutrients and have several health benefits when cooked properly (since raw leaves contain oxalates that can cause irritation). These leaves are rich in iron, calcium, magnesium, vitamins and have anti-inflammatory properties.
Note: Always cook colocasia leaves thoroughly with tamarind, buttermilk, or other souring agents to reduce itchiness and neutralize oxalates.
Preparation time: 10 minutes
Ingredients:
Colocasia leaves – 2-3 medium tender leaves (washed & chopped)
Grated coconut – ½ cup
Dry red chillies – 3-4 (adjust to taste)
Tamarind – small lemon-sized ball
Ajwain (carom seeds) – ½ tsp
Salt – to taste
For seasoning:
Coconut oil – 2 tbsp
Mustard seeds – ½ tsp
Garlic – 6 to 8 cloves (crushed)
Method:
- Wash colocasia leaves well, remove thick veins if they are too hard, and roughly chop.
- In a pan, dry roast the ajwain seeds till aromatic.
- Take the chopped colocasia leaves in a pressure cooker along with tamarind, red chillis and salt
- Cook for 2-3 whistles. This step of cooking the leaves (with tamarind) is important to remove the itchiness caused by these leaves
- Let the cooked leaves cooling
- Transfer the cooked ingredients, roasted ajwain, and grated coconut, into a mixer.
- Grind to a smooth chutney, adding very little water (just enough to blend).
- Heat coconut oil in a small pan, splutter mustard seeds.
- Add crushed garlic and fry till golden. Add cleaned curry leaves.
- Pour this seasoning over the chutney and mix well.
- Serve with hot rice and a dollop of ghee.
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