Name: Karkali / Arbi Leaves Chutney
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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 teaspoon Tamarind (or Tamarind powder ); 8- 10 cloves Garlic; 3 tbsp Coconut oil; 1 teaspoon Mustard; 1 sprig Curry leaves; 4 to 5 Garlic (Chopped ); 1 Dried Red chili (optional)

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Recipes

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 donâ€™t have access, you can use normal green chilli as well.

Prep Time 10

Cook Time 15

Total Time 25

Served AsDinner, Lunch

CuisineHomestyle Cooking, Soul Food, South Indian

Recipe Taste Salty, Tangy

Servings

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 teaspoon Tamarind or Tamarind powder
▢ 8- 10 cloves Garlic

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.