Colocasia Leaf Chutney (Gojju): Authentic South Canara Recipe
20 minutes
1137 reads
About Colocasia Leaf Chutney (Gojju): Authentic South Canara Recipe
Discover the vibrant flavors of Colocasia Leaf Chutney, a beloved South Canara specialty also known as Gojju. This tangy, spicy, and garlicky chutney showcases the versatility of colocasia leaves (Kesuvina yele in Kannada), a popular ingredient in South Indian cuisine. The unique blend of tamarind, green chilies, jaggery, and garlic creates a truly unforgettable taste experience.This recipe offers a healthy and delicious twist on a traditional dish. Rich in antioxidants, this chutney is the perfect accompaniment to your favorite South Indian breakfast, lunch, or dinner. Prepare to tantalize your taste buds with this simple yet flavorful recipe.Whether you're a seasoned South Indian cook or a curious culinary adventurer, this easy-to-follow guide will help you recreate the authentic taste of Colocasia Leaf Chutney in your own kitchen. Get ready to impress your family and friends with this unique and flavorful side dish!
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Recipe Time & More
Prep5 minutes
Cook15 minutes
Total20 minutes
Ingredients
For Cooking the Leaves
- 6 large Colocasia Leaves also known as kesuvina yele
- 1 Tamarind Ball or juice of 1 large lemon
- 1.5 tsp Salt adjust to taste
- 10 Chilies adjust to taste, green, or 5-7 bird's eye chilies
- 1 cup Water
For the Chutney
- 1 Jaggery adjust to taste
- 1/4 tsp Turmeric Powder haldi
- 1/2 cup Coconut fresh, grated
- 4 clove Garlic
For the Tempering
- 2 tbsp Coconut Oil
- 1/4 tsp Mustard Seeds
- 1 sprig Curry Leaves
- 1/4 tsp Cumin Seeds optional
- 2 Byadagi Chilies adjust to taste, or 2-3 regular red chilies
- 1 pinch Asafoetida hing
Instructions
Cook the Colocasia Leaves
- Clean and wash the colocasia leaves thoroughly. In a pot, combine the colocasia leaves, tamarind ball (or lemon juice), salt, green chilies, and 1 cup of water. Cook until the leaves change color, indicating they are tender. Allow to cool completely.
Grind the Mixture
- Transfer the cooled colocasia mixture and grated coconut to a blender. Blend into a smooth paste.
Prepare the Tempering
- Heat coconut oil in a pan or kadai. Add mustard seeds and allow them to splutter. Add cumin seeds (if using), followed by asafoetida, Byadagi chilies, curry leaves, and crushed garlic. Sauté briefly until fragrant.
Combine and Simmer
- Add the blended colocasia paste to the tempering. Stir well to combine. Add turmeric powder and jaggery. Simmer gently for about 5-7 minutes, stirring occasionally, until the chutney thickens to your desired consistency.
Serve and Enjoy
- Serve the Colocasia Leaf Chutney hot or cold as a delicious accompaniment to idli, dosa, vada, or any South Indian meal.
Recipe Notes
Expert Tips for the Best Colocasia Leaf Chutney
- For a smoother chutney, strain the cooked colocasia mixture before blending. This removes any fibrous bits.
- Adjust the amount of green chilies and jaggery to suit your spice and sweetness preferences.
- If using fresh tamarind, soak it in warm water for about 15 minutes to soften before adding it to the cooking pot.
- For a richer flavor, you can add a tablespoon of roasted chana dal (split chickpeas) to the chutney.
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Recipe Nutrition
Calories: 442kcalFat: 50gSaturated Fat: 30gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 855mg
Usha Bhat
Articles: 6
3 Comments
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This looks incredible! Thank you.
This looks amazing! Thanks for sharing.
This is perfect! Can’t wait to taste it.