Kesuvin soppu chutney

My mom's kesuvin soppu chutney. Kesuvina yele also known as Colocasia leaves / Taro leaves, is a sometimes-itchy delicacy used in so many preparations in the coastal parts of South India.

Colocasia leaves are bright or deep green heart-shaped leaves rich in iron. They contain high amounts of calcium oxalate in their raw form, and can cause itching and allergies. They need to be cooked or soaked overnight in cold water before eating.

Here is one of my favorite chutneys.


  • Colocasia leaves / kesuvina yele (with stems) - 4
  • Tamarind - quarter size
  • Split white urad dal - 2 tsp
  • Fenugreek seeds (methi) - 1/2 tsp
  • Dried whole red chillies - 1
  • Asafoetida - 1 pinch
  • Grated coconut - 1/4 cup
  • Salt to taste.
  • Garlic cloves (sliced thinly) - 4
  • Coconut oil - 2 Tbsp


  1. Boil the colocasia leaves along with tamarind and salt. The stems of the plant can be used in addition to the leaves. Keep aside to cool.
  2. In a flat pan, using 1 Tbsp of oil, fry the white urad dal, fenugreek leaves, dried red chillies, asafoetida and grated coconut. Roast till the urad dal leaves turn reddish brown.
  3. In a blender, blend the roasted mixture along with the boiled leaves to a thick paste. Transfer to a bowl.
  4. Garlic ogarane - In a small tempering pan, heat the oil and fry the garlic cloves till they are brown. Add this to the blended mixture.


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Kesuvin soppu chutney