Kesuvina Gojju (colocasia leaves)
Hi All,
This post shows how to prepare yummy kesuvina soppu (colocasia leaves)
gojju (chutney).
Ingredients:
For Grinding:
1. Tender Kesuvina leaves-20 medium sized leaves
2. Red chillies (dry)-10
3. Tamarind- around 10 gram (on an average a fistful)
4. Salt-according to taste
5. Grated coconut-1 big coconut full
6. Water-1 glass
For Tadka (voggarane):
1. Oil- 2 teaspoonful
2. Garlic pods-8-10
3. Uddinbele (Urad dal)- 1 teaspoon
4. Mustard-1 teaspoon
5. Red chilli (dry)-1 (cut it into small pieces)
Procedure:
1. Wash and cut the "Kesuvina leaves".
2. In a kadai, put the chopped
"kesuvina leaves", red chillies, tamarind,salt and water. Allow it to cook
fully. Once cooked keep it aside for cooling.
3. Grind the grated coconut by adding just 2 spoons of water for 2
minutes.
4. Add the cooked contents in the kadai to grinded coconut and grind until the
whole mixture becomes a paste.
5. In kadai, put oil. Allow it to heat for 1 minute.Then add garlic,
mustard, urad dal and red chilli (which was cut into pieces). Saute till the
mustard starts spurting.
6. Add the grinded mixture into kadai. Allow it to cook for 5-8
minutes.
Delicious kesuvina soppu gojju is ready :). This will go good with
chapathi, dosa, rice or ragi balls.
Few tips:
1. Add tamarind and salt little more than your usual need to get a tangy
taste and also to avoid tongue itching. 2. If the leaves are not tender then it
may lead to tongue itching.
