Karkali / Arbi Leaves Chutney
About Karkali / Arbi Leaves Chutney
Monsoon is the time, we relish our dose of Colocasia leaves, which is known as "Kesavu" in Kannada. Coastal people relish Patrode, which is a rice batter smeared steam cooked rolls. Apart from this we usually relish its chutney and with mix veg curry as well. It goes very well with hot rice with a dollop of ghee or coconut oil. Colocasia leaves has many names in India. It is known as Taro leaves, Arbi leaves, pathra leaves, Alu chi bhaji, kesavina ele and so on. Every state has its own specialty with this iron rich leaves. Because it tends to get itchy, we need to add sufficient amount of tamarind and it should get balanced with the taste.If you learn the trick of this, half the battle is won, and you can master the art of cooking this leaf for sure. In our traditional preparation, we do use bird eye chilli for this chutney and if you don’t have access, you can use normal green chilli as well.
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Recipe Time & More
Ingredients
- 12 to 14 Taro Leaves (arbi leaves)
- 8 - 10 Chilies (Bird eye chili or if green chili, use 4 to 6)
- Salt (to taste)
- 1 ½ tsp Tamarind (or Tamarind powder )
- 8- 10 cloves Garlic
For Seasoning:
- 3 tbsp Coconut oil
- 1 tsp Mustard
- 1 sprig Curry leaves
- 4 to 5 Garlic (Chopped )
- 1 Dry red Chili (optional)
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Instructions
- Wash Arbi leaves as well as its stem and bird eye chilies. Chop the leaves and stems.
- Take one cooker, add chopped leaves, stem, chilies, garlic, tamarind, salt and cup of water. Cook for 2 whistles, when it is cool, grind the content into smooth paste. Prepare seasoning, heat oil, splutter mustard, add curry leaves and chopped garlic.
- To this seasoning, pour the ground mixture and boil it nicely. Serve this with hot rice and ghee or coconut oil.
Recipe Notes
- Because it tends to get itchy, we need to add sufficient amount of tamarind and it should get balanced with the taste.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 211kcal | Carbohydrates: 27g | Protein: 6g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 37mg | Potassium: 927mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3405IU | Vitamin C: 322mg | Calcium: 95mg | Iron: 3mg
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shrikripa uppangala
Articles: 63 Comments
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This looks so inviting! Thank you.
I’m excited to make this at home!
Such a flavorful dish! Can’t wait to taste it.