Tangy & Flavorful Taro Leaf Chutney (Karkali)
25 minutes
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About Tangy & Flavorful Taro Leaf Chutney (Karkali)
Craving a vibrant burst of flavor? This Taro Leaf Chutney (also known as Karkali) transforms nutritious taro leaves into an explosion of tangy, spicy, and aromatic deliciousness.Imagine the perfect balance of tamarind, chilies, and fragrant spices, all simmered together to create a chutney that sings. Served with steaming hot rice and a touch of ghee or coconut oil, it's a culinary experience you won't forget.This simple recipe demystifies cooking taro leaves, making it easy to add this healthy green powerhouse to your weekly meals.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Chutney Ingredients
- 12-14 Taro Leaves arbi leaves
- 8-10 Bird's Eye Chilli or 4-6 green chilies
- 8-10 clove Garlic
- 1 1/2 tsp Tamarind Paste or tamarind powder
- Salt to taste
Seasoning
- 3 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 1 sprig Curry Leaves
- 4-5 clove Garlic chopped
- 1 Chili dried, optional, red
Instructions
- Thoroughly wash the taro leaves and stems. Chop them into smaller pieces.
- In a pressure cooker, combine the chopped taro leaves, stems, chilies, garlic, tamarind, salt, and 1 cup of water. This helps to soften the leaves and infuse the flavors.
- Cook for 2 whistles. Allow the cooker to cool completely before opening.
- Once cooled, transfer the cooked mixture to a blender and grind to a smooth paste.
- Prepare the seasoning by heating coconut oil in a pan. Add mustard seeds and let them splutter. This releases their nutty aroma.
- Add curry leaves and chopped garlic to the pan. Sauté briefly until fragrant.
- Pour the ground taro leaf mixture into the pan with the seasoning. Mix well to combine.
- Bring the chutney to a gentle simmer and cook for a few minutes, stirring occasionally, until heated through. This allows the flavors to meld together beautifully.
- Serve hot with rice and a dollop of ghee or coconut oil for a truly satisfying meal.
Recipe Notes
Good To Know
- Be sure to add sufficient tamarind to balance the itchiness of the ingredients.
Expert Tips
- Adjust the amount of chili to control the spice level according to your preference.
- For a smoother chutney, you can briefly blend it after it has cooled.
- Freshly chopped cilantro or mint can be added as a garnish for extra flavor and freshness.
Storage Instructions
- Store leftover chutney in an airtight container in the refrigerator for up to 5 days.
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Recipe Nutrition
Calories: 211kcalCarbohydrates: 27gProtein: 6gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 37mgPotassium: 927mgFiber: 5gSugar: 13gVitamin A: 3405IUVitamin C: 322mgCalcium: 95mgIron: 3mg
shrikripa uppangala
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3 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.