Taro leaves chutney or Kesuvina Soppu chutney is well known in Mangalore, especially in the Western ghats. This dish is specially prepared during the monsoon season. Workers cut enough leaves and cook the dish. Taro leaves are not only available in monsoon but all seasons. This dish helps in keeping the body warm, and also helps the workers gain stamina as it is rich in protein and nutrient content.
Tamarind is replaced with Amatekayi or Ambade in Tulu. This dish tastes good with rice, Chapathi, dosa or Akki rotti.
While chopping the leaves it is important to apply little coconut oil. This helps in avoiding the irritation and itching in hand. It is advised to discard the leaves, if the hands starts itching.
Method: Wash the leaves thoroughly. Remove the hard stem. Apply little coconut oil to the palms and chop the leaves. Chop the green chillies.
Mix the green chillies and leaves in a pan with tamarind. Add one cup of water and cook the leaves, chilles and tamarind on a medium flame for 10 minutes. Allow it to cool.
Now add salt to the cool and cooked mix. Grind the mix thoroughly.
Meantime, heat oil in a small pan. When oil is hot, add mustard, cumin seeds and garlic. Fry it until it turns golden brown. Now add fried mixture to the grounded mix. Chutney is prepared.