Kesu /Colocasia Chutney

Kesu /Colocasia leaves are used to prepare patrode/ Udupi special and the stems are used for preparing chutney. We have grown some kesu leaves in pots. They do yield small leaves. I use it for making a spicy type of roti and we have that roti as one of the side dish during our lunch.

The stems are used for chutney or gojju. I did prepare this kesu chutney and thought of sharing it here.
It is one of the traditional dish of South Canara. It is very helpful for easy digestion and helps to improve your taste bud.
These Kesu leaves grows well in South Canara, Malenadu area during rainy season and they are used for varieties of dishes.
Let us see the recipe Now :

I have used :

Kesu /Colocasia leaves and stems : 10 to 12 : Small ones
Green chilly : 2
Coriander seeds : 1/2 Tsp
Tamarind : 1 Small marble size
Salt : As required
Turmeric powder : A pinch
Coconut : 1 Cup.
To Season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Red chilly : 2
Ingh /Asafoetida : A pinch
Curry Leaves : 3 to 4

Method :

1. Wash and clean Kesu leaves. Take away the over thread from stem and cut leaves and stems into small. Fry green chilly with 1/2 tsp of coconut oil.

2. Cook Kesu leaves with coriander seeds, tamarind, little salt and a pinch of turmeric powder. Use required water to cook. (You can pressure cook for 5 minutes).

3. Grate coconut.
4. Grind grates coconut with cooked leaves mixture and fried green chilly.
5. Shift the chutney to a serving dish.

6. Add mustard seeds, ingh, curry leaves and red chilly seasoning with coconut oil,  to chutney.
7. Kesu / Colocasia Chutney is ready to eat or serve.

Note :

Adding more chilly is optional. Tamarind should be used in proper quantity or the chutney might have itchy feeling.
Use of coconut oil is optional.
I have not used garlic or onion. It is optional.
Time : 20 Minutes.
Serves : 2 to 3.