Kesuvina ele chutney recipe
Learn how to prepare Kesuvina Ele Chutney, also known as Taro Leaves Chutney, with the help of step-by-step pictures and an accompanying video. This recipe for Kesuvina Ele Chutney is highly favored in the picturesque Malnad region of Karnataka. It is an incredibly easy-to-make chutney that boasts a delightful combination of flavors. The main ingredients for this recipe include taro leaves, garlic, green chili, tamarind, and salt.Not only is this chutney delicious, but it is also a healthy and traditional recipe. I acquired this culinary gem from my mother, who passed down this cherished knowledge. Taro leaves are exceptionally nutritious, being low in fat and high in protein. They offer a wealth of essential minerals such as iron, riboflavin, thiamin, phosphorus, vitamin B6, zinc, vitamin C, potassium, niacin, manganese, and copper. Some studies even suggest that taro leaves possess anti-inflammatory and analgesic properties. However, it's important to note that raw taro leaves are toxic, and thus they must be cooked to eliminate any potential toxicity.When making Kesuvina Ele Chutney or Taro Leaves Chutney, ensure you use the edible variety of taro leaves. Certain types of taro leaves are considered safe for consumption. Additionally, you can also savor the stem and roots of the taro plant, as they are both edible and offer a delectable taste sensation.
Ingredients
- 7-8 kesuvina ele or taro leaves
- 4-5 garlic, peeled and chopped
- 2-4 green chili
- Gooseberry sized tamarind
- 2 tbsp cooking oil
- Salt as per your taste
Ingredients for tempering:
- 2 tbsp coconut oil or any other cooking oil
- 1 red chili, broken
- 1 tsp mustard seeds
- 4 - 5 garlic, crushed
Instructions
- Wash, wipe and take the taro leaves or kesuvina ele. Remove the back stem portion. I have used 7 - 8 medium sized leaves.
- Next chop the leaves.
- Also chop the garlic and green chilis.
- Heat oil in a frying pan. Add in chopped green chilies and garlic. Roast until garlic turns slightly brown.
- Add in chopped taro leaves and fry until leaves are wilted.
- Add in salt and tamarind juice. Switch off the stove.
- Wait until cool, transfer it into a mixie jar and grind until smooth.
- Prepare tempering using oil, mustard seeds and broken red chili.
- Wait until mustard seeds splutter. Add in crushed garlic and curry leaves.
- Next add in ground paste from previous step.
- Stir and boil for 5 minutes and switch off the stove. Serve it with hot steaming rice and ghee.
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