Karkali / Arbi Leaves Chutney

Karkali / Arbi Leaves Chutney - Plattershare - Recipes, food stories and food lovers
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.
5 from 1 vote
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Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Served As: Dinner, Lunch
Recipe Taste: Salty, Tangy
Calories 211 kcal
Servings 4

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.
    Karkali / Arbi Leaves Chutney - Plattershare - Recipes, food stories and food lovers
  • 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.
    Karkali / Arbi Leaves Chutney - Plattershare - Recipes, food stories and food lovers
  • To this seasoning, pour the ground mixture and boil it nicely. Serve this with hot rice and ghee or coconut oil.
    Karkali / Arbi Leaves Chutney - Plattershare - Recipes, food stories and food lovers

Recipe Notes

  • Because it tends to get itchy, we need to add sufficient amount of tamarind and it should get balanced with the taste.
Also See:
Explore Recipes by Tags green vegetable recipes

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5 from 1 vote

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
shrikripa uppangala

Cooking is my passion. Mangalorean | Food blogger| Recipe developer.

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