Colocasia leaves chutney/ kesuvina yele chutney recipe

Rashmi K -

 Colocasia leaves/ Kesuvina soppu is used commonly for its well-known dish called “Pathrode” and its several variations. But it also lends itself for many other dishes including Chutneys. I also already posted patrode recipe you can check it out in my blog. The link is given below.

https://www.houseofthouts.com/2023/07/patrode-recipe.html

INGREDIENTS:
SERVES : 3



• 6 colocasia leaves/ kesuvina yele

• 2 green chilli (add as your taste)

• 2 dried red chilli

• 1 tsp coriander seeds

• Lemon  size tamarind

• 1 cup grated coconut

• ½ tbsp rock salt

• 1 cup water

for chutney tempering:

• 2 tbsp oil

• ½ tsp mustard

• 1 tsp urad dal

• 7 pods Garlic


METHOD:

• firstly, wash and chop the colocasia leaves/kesuvina yele

• In a vessel add chopped colocasia leaves, 2 green chilli( if you want more spicy you can add more),  2  red chillies, 1 tsp coriander seeds,  1 lemon size tamarind,  1 cup water. Bring it to boil.

• Boil for 10 min or until leaves turn soft.     Switch off the flame.

• Once it cools completely,  transfer it to the blender. Add 1 cup coconut, ½ tbsp salt. add little water. grind to a coarse paste. 

• now prepare the tempering, by heating 2 tsp oil.

• add ½ tsp mustard, 1 tsp urad dal , garlic splutter the tempering.

• finally, pour over to the chutney and enjoy with hot steamed rice with coconut oil.

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