Chutney is the key day to day side dish for breakfast in a typical south indian Kitchen. Chutney can be made with different vegetables, greens and even with dals. Here we have the special kesuvina chutney recipe. Kesuvina soppu/ Kesuvina ele / taro leaf is pure malenadu/karavali region greens can be used to make many Authentic dishes like, patrode, Majjige huli and this chutney. The roots are also edible and gojju is of the the tastiest dish using the roots.
Since some variety colocasia leaves can cause itchiness we have to use little more tamarind and chillies than the regular chutney.
- Around 6 kesavina soppu (Taro leaves)
- 8 to 10 green chillies (cut into half)
- ¾ cup grated coconut
- Around 6 garlic cloves
- Salt to taste or 1 tsp salt
- Small lemon size tamarind soaked in water
- ¾ cup water (use as needed)
- 1½ TBSP oil
- ½ TBSP oil
- ¼ tsp mustard seeds
- ½ tsp urad dal
- 2 pinches of hing
- Wash and cut the leaves.
- Chop the garlic.
- Heat the oil in a pan and add garlic and cut green chillies, fry it until the garlic turns goladen brown. Transfer this to a bowl.
- To the same pan put the cut taro leaves fry it for a minutes or so.
- Now add water and cook it until the leaves are tender. It takes around 6 to 8 minutes.( add enough water accordingly) . Turn of the heat.
- Squeeze the tamarind juice to the above mix and allow it to cool.
- Once it is cooled completely, grind it along with coconut,salt, and fried garlic, green chillies to a fine paste. Transfer this to a bowl.
- Heat the oil in a ladle, add hing, and mustard seeds, once it pops add urad dal.
- Add urad dal, fry it until the dal turns golden brown. Turn off the heat and ad this seasoning to the Chutney.
- Mix it and relish this chutney with hot rice and little coconut oil or with dosa, chapathi…