Kesuvina Soppu/ Colocasia leaves Chutney.

 Kesuvina Soppu/ Colocasia leaves Chutney.

Kesuvina soppu is used commonly for its well-known dish called “Pathrode” and its several variations. But it also lends itself for many other dishes including Chutneys. This recipe with a final “Garlic Voggarane/Tadka” , I learnt from my sister Sharath Kumari – a.k.a Kumari or Vijayalakshmi Ballal of Kinnimulki, Udupi.  

Ingredients:

  1) One or 2 large or many smaller leaves, washed and stem cut off and thick veins shaved off and  cut into small pieces – 1 ½ to 2 cups.        2) Tamarind – one lime sized.    and             3) Salt as  needed.                                                                                          

 4) Three to 4 tsps of Urad dhal. 5) Five to 6 red chillies (Byadgi or Ghati menasu).  6) Chana Dhal – 1 tsp. 7) Mustard – 1 tsp.  7) Curry leaves – a few. 8) Cooking oil - 4 tsps. 9) Turmeric powder – ½ tsp.  10) Coconut pieces or gratings - 2-3 tablespoons. 11) Garlic pods – about 15. 12) Ghee – 2 tsps.

Large Kesuvina Ele, Tamarind & salt for pressure cooking.

      

Ingredients: Soppu with tamarind & salt, Chana dhal, Red chillies, Tadka items in small plate , Urad dhal, Turmeric & Garlic pods.

                                  

Same as above, but with coconut in place of leaves. 

                                  

Method:

 Pressure cook Soppu, softened, cleaned tamarind and adding salt as needed with little water for 2 whistles and allow it to cool.

With one to 1 ½ tsp. oil in a kadai/pan fry urad dhal, chana dhal, red chillies mustard, few curry leaves and finally coconut and turmeric powder. 

                           

Ingredients fried with little l and allowed to cool.

Allow these to cool and grind first in a mixie.

Then add to mixie the cooked leaves /soppu also and grind to fine paste.

Heat the entire paste in a pan with about 2 tsps of oil – so that the reheated chutney would later keep for 7 – 10 days in the fridge.  Transfer to serving dish and garnish with crushed garlic pods and curry leaves in about 2 tsps of ghee.

Heating the ground paste with 2 tsp oil.

Final product after garnishing with Garlic and curry leaves.

It is now ready to serve. Eat with hot white rice & ghee or with curd rice. 

Can be kept in a fridge for up to 10 days using it as & when needed. For reuse, just allow it to come to room temperature by keeping it out of fridge for about 30 minutes.

Preparation time – 25 to 30 minutes.

Serves 8 - 10 persons at lunch or dinner.