Try the Kesuvina Soppu Gojju made out of healthy and nutritious Colocasia leaves topped with Garlic seasoning. Narrated in Kannada with English subtitles.
This Gojju or Chutney is native to the Udupi Mangalore region of Karnataka. It tastes great and healthy too since the Colocasia leaves are rich in iron, vitamins and have anti-inflammatory healing properties. The health benefits of Kesuvina Soppu or Colocasia were recognized by the Ministry of Ayush recently.
Ingredients:
Kesuvina Soppu / Colocasia - 2
Green Chillies - 2
Small-sized Tamarind - 1 piece
Coriander Seeds - 2 tsp
Grated Coconut - 1 Cup
Salt
Seasoning Ingredients:
Coconut Oil - 2 tsp
Garlic cloves - 6-7
Mustard Seeds - 1tsp
Urad Dal / White Lentils - 1/2 tsp
Broken Red Chilli - 1
Method:
1. Chop the Kesuvina Soppu / Colocasia and transfer it to a vessel.
2. Add 2 Green Chillies for spice.
3. Add 1 small-sized Tamarind. Do not skimp on Tamarind, as the Gojju/Chutney will not be tasty if less tamarind is used.
4. Add 2 tsp Coriander Seeds. Add Water till it immerses the leaves. Switch on the stove and allow the leaves to cook.
5. Mix in intervals to avoid burning at the bottom. Leaves should be cooked well. Leave this mixture to cool completely.
6. Add 1 Cup grated Coconut to a mixer jar. Add little water and grind to a coarse paste.
7. Now add the cooked Kesuvina Soppu / Colocasia. Add Salt as per taste and grind to a smooth paste.
8. Transfer the paste to a bowl. For the Kesuvina Soppu / Colocasia Gojju we need to do the Garlic seasoning.
9. Add 2 tsp Coconut Oil to a small frying pan.
10. Add 6-7 chopped Garlic cloves.
11. After frying for a minute, add 1 tsp of Mustard Seeds. Add 1/2 tsp Urad Dal and fry.
12. Once the Garlic is fried slightly brown, add 1 broken Red Chilli and fry.
13. Once the Chillies are fried add this Seasoning immediately to the Gojju.
Now the Kesuvina soppu / Colocasia Gojju or Chutney is ready. Quality cooking wares that I love and recommend. Many of these I use every day in my kitchen and in the videos as well. Thank you.
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