Colocasia Chutney /Gojju

Colocasia Chutney /Gojju - Plattershare - Recipes, food stories and food lovers
Colocasia leaf chutney or gojju tasty, tangy, spicy and flavored with garlic. Kesuvina yele is kannada name.Colocasia contains good amount of antioxidants. Varieties of dishes like patrode,sambhar, chutney,dosa,cutlet are prepared in different regions of India using its leaves. Today I am sharing south canara special household recipe , yummy Colocasia leaves chutney / gojju.
4 from 1 vote
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Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Served As: Breakfast, Dinner, Lunch
Recipe Cuisine Type: South Indian
Recipe Taste: Salty, Sweet, Tangy
Servings 4


  • 6 leaves Colocasia Leaves - 6-8 colocasia
  • 1 Tamarind or lemon big lemon size
  • 1-2 tsp Salt or as per taste
  • 10 Green Chillies or chilli bird eye chilli
  • 1 piece Jagerry your taste
  • 1/4 spoon Turmeric Powder
  • 1/4 cup Coconut grated fresh
  • 4 cloves Garlic
  • 2 spoons Coconut Oil
  • 1/4 spoon Mustard
  • 1 leaves Curry spring
  • Jeera Seeds optional little
  • 2 Chilli byadagi
  • 1 pinch Asafoetida


  • Clean and washed Colocasia leaves, tamarind,salt, Bird eye chilli or green chilli and 1 cup water and cook them. Leaves color changes when it is ready.Let it is cool.
  • Take a mixer jar,add the cooled leaves, coconut.Grind into fine paste.
  • Prepare seasoning, Heat the kadai,add coconut oil, crushed garlic, mustard,jeera seeds, byadagi chilli, curry leaves and asafoetida.
  • Add grinded mixture to the seasoning.
  • Add turmeric powder and jaggery to it and boil it nicely.

Recipe Notes

Some of the Colocasia varieties are irritant to tongue . To avoid this they need to be cooked wel with tamarind and jaggery.

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4 from 1 vote

Usha Bhat
Usha Bhat

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