accompaniment / chutney / vegetarian

KESUVINA GOJJU

KESUVINA GOJJU

Colocasia leaf chutneyImage

8 -10 large colocasia leaves

8 -10 dry red chillies

Coriander seeds 1 tbsp.

2 tsp urad daal

Tamarind lime sixe

Green chillies 2

Coconut scarping 2 tbsp.

Salt to taste.

Method,

De-vein the colocasia, mix tamarind, salt, green chilli water and cook.

Fry red chillies, coriander seeds and coconut scraping in a tsp. Of oil.

Dry roast urad daal

Mix all the ingredients, and grind to a fine paste.

In a wok season with mustard, urad daal, red chilli, .for those who like a garlic fragrance you can add garlic to the tempering. Add the ground mixture, bring to a boil and turn off.

 

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