Colocasia is also known as “Patra or arbi “. This plant is available throughout the year and is a flavorful dish often enjoyed with various meals.

Do you know? Colocasia leaves are rich in Vitamin A, iron, fiber, and potassium. Consuming Colocasia leaves not only helps digestive system, but it is also good for eye vision! It helps in preventing age related eye vision issues like macular degeneration.

Ingredients:

1. Colocasia leaves (Arbi/Patra leaves) – 10 to 12 medium-sized
2. Grated coconut – 1 cup
3. Green chilies – 3-4
4. Garlic – 4-5 cloves
5. Tamarind pulp – 2 tbsp
6. Coriander – ½ cup
7. Cumin seeds – 1 tsp
8. Salt – to taste
9. Oil – 2-3 Tbsp
10. Mustard seeds – 1 tsp
11. Curry leaves – a few
12. Urad dal -1/2 tsp
13. Red chili- 1 or 2
14. Water – as needed.

Instructions:

1. Prepare the Colocasia leaves: Wash the Colocasia leaves thoroughly to remove dirt. Trim the stems and remove thick veins if necessary. Cut leaves into small pieces.

2. Place frying pan on medium heat. Add 1 or 2 tsp cooking oil. To heated oil, add Cut Colocasia leaves and fry till leaves cook. Allow it to cool.

3. Transfer the cooked leaves to a blender, add grated coconut, green chilies, garlic, tamarind pulp, coriander leaves, cumin seeds, and salt. You can adjust the spice level by adding more or fewer green chilies.

4. Add a little water to the mixture and grind it into a smooth paste. Adjust the consistency by adding water if required. The chutney should not be too runny.

5. For tempering – Heat a small pan and add a little oil. Once the oil is hot, add urad dal and mustard seeds. Add red chili, curry leaves and sauté for few seconds. Pour this tempering over the prepared chutney.

6. Serve Colocasia leaves chutney with steamed rice, roti, or even as a side dish for lunch or dinner. If you are mixing it with rice, add a little coconut oil to chutney, as it enhances the taste and flavor!

Note: It is important to cook Colocasia leaves properly, if not your tongue can start itching. This is because of Calcium oxalate crystals present in the leaves. Adding tamarind to chutney will take away the itchiness!

Image credit: Photo by David J. Stang, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons -Colocasia leaves.

Chutney image: WerIndia.com