Kesuvina ele chutney recipe explained with step by step pictures. Kesuvina ele chutney or taro leaves chutney is very easy to prepare. This kesuvina ele chutney recipe is very popular across malnad region of Karnataka. Kesuvina ele chutney is a very tasty chutney recipe prepared using taro leaves, garlic, green chili, tamarind and salt.
This is a very healthy and traditional recipe. I learnt this recipe from my Mother. Taro leaves are highly nutritious. They are low in fat and high in protien. Taro leaves can be consumed regularly because they are rich in protein, dietary fiber, ascorbic acid and more other essential minerals including, iron, riboflavin, thiamin, phosphorus, vitamin B6, zinc, vitamin C, potassium, niacin, manganese, and copper. Based on some studies, taro leaves also bring anti-inflammatory and analgesic properties. But raw taro leaves are toxic. So he leaves must be cooked to avoid the toxicity.
For kesuvina ele chutney or taro leaves chutney is prepared using edible variety of leaves. Few varieties of taro leaves are considered as edible. Taro leaves stem and roots are also edible and are very tasty. You can find one tasty recipe, pathrode using these taro leaves or kesuvina ele. Also you can find one more tasty arbi fry or kesuvina gadde fry recipe on this website.
Kesuvina ele chutney is a no-coconut chutney recipe. This can be prepared and stored in refrigerator for few days. You can find 2 more similar recipes on this website like no-coconut corainder leaves chutney and mixed greens chutney (kudi gatti) recipes.
If you are looking for more chutney recipes then do check my doddapatre chutney, kadle-uddina bele chutney, spicy green chutney, urad dal chutney, watermelon-rind chutney, garlic chutney, coriander leaves chutney, ridgegourd peel chutney, brahmi chutney and radish chutney.
Preparation time: 5 min
Cooking time: 15 min
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