The recipe i am sharing with you all today is an authentic Manglorean dish known as “Kesuvina ele chutney” or “Colocasia leaves/Taro leaves/Arvi Ke patte chutney” as translated to all.As the name says , this spicy tangy chutney is prepared using taro leaves and is usually loved by all.

Colocasia leaves are available through out the year but are abundant during monsoon.There are several species of Colocasia s all over the world.It’s cooked in many parts of our country and is delicious if cooked in the right way. The trick for making taro leaves dishes delicious is by cooking them thoroughly with right amount of tamarind.Leaves and stems of taro contain crystals of calcium oxalate ,which makes them itchy if not completely cooked.

I’ve already shared the recipe of most famous dish- pathrode / patra / aluwadi ; using taro leaves.Today its time for an easy chutney that stays well upto 1 week even without refrigeration. Just temper it with little extra oil and give a boil … yumm .. you can relish this chutney for few days without getting bored with hot plain rice or with anything.

If you are in the lookout of more chutney recipes.. you can also check Carrot chutney , Spinach Chutney , Cluster beans Chutney etc

Few things to note while making Kesuvina ele Chutney 

  • Always choose green leaves . Yellow or dried leaves has itchiness in it .
  • alter the quantity of tamarind , salt and chilli as per your preferance.
  • If you don’t like garlic flavor, you can replace it with hing.
  • If you can’t find colocasia leaves , you can replace them with spinach ( palak ) leaves.Rest  procedure is same. They too taste great.
  • This chutney stays well even without fridge for a week.


Smitha Kalluraya
Course Side Dish
Cuisine karnataka


  • 6 – 8 medium size leaves- Colocasia /taro / kesuvina ele, — ** ref notes
  • 1/4 tsp Turmeric /Haldi
  • little Jaggery
  • lemon size Tamarind
  • Salt, as per taste

For masala

  • 1 small cup coconut
  • 2 tsp Black Gram/ Urad Dal
  • 1 tsp Bengal Gram /Chana Dal
  • 4 – 8 Red Chillies, As per your preference

For tempering

  • 2-3 tbsp coconut Oil / Any Oil
  • 1 tsp Mustard
  • few Curry Leaves
  • 6 – 8 Cloves Garlic


  • Pick fresh Taro / Colacassia leaves / kesuvina ele. Wash the leaves thoroughly. Remove the hard stem.
  • Roughly chop the leaves.
  • In a vessel ,take the  leaves with tamarind,salt & turmeric.Add one cup of water and cook the leaves on a medium flame till the leaves are soft.
  • Allow the cooked leaves to cool
  • Meanwhile, heat oil in a small pan. Add urad dal ,chana dal & red chillies fry till dal turns golden. Turn off the heat, add coconut & let it cool completely.
  • Transfer the fried masala, cooked leaves ,jaggery and salt to a mixer / blender. Grind to a smooth paste.Taste test .
  • Prepare the tempering .Heat oil in a small pan. When oil is hot, add mustard,garlic and curry leaves. Fry it until garlic turns golden brown.
  • Now add grounded chutney to this . Saute 3-4 mins.
  • Serve colocasia leaves chutney with hot rice . Drizzle little coconut oil or ghee while mixing. Will enhance the taste.
    keseuvina ele chutney recipe

You Might Also Like


  • Reply
    Priya Shiva
    April 23, 2014 at 9:07 am

    super! My grandma used to make it and have to try it soon. Thank you for sharing dear..

  • Reply
    Rafeeda AR
    April 23, 2014 at 10:52 am

    sounds like an interesting chutney…

  • Reply
    April 23, 2014 at 11:10 am

    Always heard of patra, never of this chutney. This looks so tempting with all those flavors… yummmm!

  • Reply
    Linsy Patel
    April 23, 2014 at 1:41 pm

    i dont even find those leaves here, otherwise it would have make a heck of side dish

  • Reply
    April 23, 2014 at 7:26 pm

    never knew we could make chutney out of this..looks too good…must try..

  • Reply
    Sathya Priya
    April 23, 2014 at 10:57 pm

    Love to handle pathra leaves .Yummy recipe

  • Reply
    techie ZM
    April 24, 2014 at 3:50 am

    Wow!! Never heard of it.. Looks very healthy and tasty..

  • Reply
    Nalini Somayaji
    April 24, 2014 at 12:00 pm

    Its super kesu soppu Chutney…

  • Reply
    April 24, 2014 at 1:23 pm

    tempting n healthy one..Tasty Appetite

  • Reply
    Priya Suresh
    April 24, 2014 at 4:16 pm

    flavourful chutney, can have two more idlies with this chutney.

  • Reply
    Aishwarya Iyer
    April 24, 2014 at 5:14 pm

    So flavorful! Will try this next time 🙂

  • Reply
    Gayathri Sathyanarayanan
    April 25, 2014 at 12:51 am

    chutney looks delicious. appetizing.

  • Reply
    April 25, 2014 at 7:55 am

    Need to try, I Think its result good in taste & for health also

  • Reply
    Mitha Hegde
    April 28, 2014 at 11:36 am

    Wow Very new to me Smitha… Looks so yummy… 🙂

  • Reply
    Maha Gadde
    April 28, 2014 at 12:39 pm

    Eye catching color n nice try…

  • Reply
    Shweta Agrawal
    April 29, 2014 at 11:32 am

    Very tempting. Indeed it would have been a treat:)

  • Reply
    Jagadish Bhat
    May 4, 2014 at 2:48 pm

    Any side effect of this dish,? Like body heat? Etc…..

  • Reply
    Smitha Kalluraya
    May 4, 2014 at 3:59 pm

    Any dish made from taro leaves if consumed in very large quantity causes body heat. But it varies from people to people. Fr few it doesnt effect

  • Reply
    Keerthana Dakhe
    September 16, 2016 at 5:57 am

    Hello Smitha .. Wehv lotsof Colcasia leaves at backyard. I was worried how to use them well . This recipe is my favourite one. Thanks for explaining cearly with pictures. I am ​​going to try this out today. Thanks a lot. ​​

  • Leave a Reply

    Recipe Rating