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Saturday, June 28, 2014

Kesuvina Soppina(Colocasia Leaves) Chutney

15-18 medium sized Colocasia leaves / Kesuvina Eele or (4-5 cups of chopped leaves)
15 Red Chillies
1.5 cups grated Coconut
3 tsp Black Gram seeds
3 strands of Curry leaves (1.5 for Masala, 1.5 for Seasoning)
1/4 tsp Turmeric powder
1/2 tsp Asafoetida powder (2/3 for Masala, Remaining for Seasoning)
Salt to taste
Medium Lemon sized Tamarind
Small lemon sized Jaggary
1 tsp Mustard seeds
1/2 tsp Cumin seeds
5 tsp Coconut Oil (2 tsp for Masala, 3 tsp for Seasoning)

Wash colocasia leaves, remove the stem and keep them aside.

Chop them into medium sized pieces as shown in the picture below.

Put 2 tsp oil, red chillies, black gram seeds in a pan and heat. Once it turns into light golden in colour, add asafoetida powder, turmeric powder, curry leaves and fry them for few seconds. Add grated coconut and fry them in medium/low flame for about 2-3 mins.

Put chopped colocasia leaves, tamarind, jaggary, salt and little amount of water in a heavy bottomed vessel and cook them well.

Once its cooled room temperature, ground the fried masala and cooked colocasia leaves together into smooth paste by adding little amount of water.
Put 3 tsp oil, mustard seeds, cumin seeds in a heavy bottomed vessel and heat. Once it starts spluttering, add asafoetida powder, curry leaves, ground chutney and mix them well.

Keep this in low flame for about 3-4 mins. (You can also add the garlic seasoning at the end.) It goes well with Dosas/Rottis/Rice.