Step-By-Step Guide to Making Taro Leaf Chutney or Colocasia Leaf Chutney

Updated on September 26, 2017
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I worked as a banker for 17 years. Now I am working as a freelancer for indexing. I love cooking tasty, healthy meals, and staying fit.

Taro leaves (colocasia) chutney or sauce

Taro leaves (colocasia) chutney
Taro leaves (colocasia) chutney

An Overview of Making Taro Leaves Chutney

Taro leaves are toxic. Once cooked, they lose their toxicity and become normal. So you should use them only after they've been properly cooked. They are tasty and flavorful when cooked. Note that you should use a bit more tamarind, chilies, and salt for making dishes that are made using these leaves.

For making this chutney, first you have to wash the leaves and remove the thick stem on the backside of the leaves. After that, roughly chop them. Saute in some cooking oil for about 2 minutes. Add water and salt. Cook covered for a few minutes or until they cook properly. Add soaked tamarind. Mix well. Leave it for cooling.

Once cold, put them in a mixer grinder. Fry some white lentils (de-husked black gram split), a few coriander seeds, and red chilies. Add them with the cooked taro leaves. Throw in some grated coconut. Grind together to get a near-smooth chutney/sauce. Adjust the salt, as you have already added some salt earlier. Transfer the chutney to a serving bowl. Making a tempering for this chutney is optional. But, tempering enhances the taste. Especially garlic tempering is both healthy and appetizing.

How to Make Garlic Tempering:

Heat some oil in a small pan. Add mustard seeds and chopped garlic. Turn them till mustard seeds crackle. By this time, garlic also becomes golden. Pour this tempering on the chutney. Mix it while serving.

Serve taro leaves chutney as a side dish for boiled rice, dosa, curd rice etc. Enjoy the yummy taste!


Some Important Tips for Using Taro Leaves:

1. Taro leaves are toxic when raw. They lose their toxicity when cooked. Hence, always eat them in cooked form.

2. While making taro leaves dishes, use bigger quantity of tamarind, chilies, and salt for getting a proper spicy taste.

3. Adding garlic tempering enhances the taste, and also the health benefits of this chutney.

4. These leaves have abundant fiber contents. They clean the stomach by easing the bowel movements. Hence, use them often.

5 stars for Taro Leaves Chutney or Sauce

Cook Time

Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: Serves four people

Ingredients

  • 6 medium size taro leaves, washed and roughly chopped
  • small, lemon-sized tamarind, soaked in water
  • 6 dry red chilies
  • 1/2 tsp white lentil(de husked split black gram)
  • 1/4 tsp or less coriander seeds
  • 2 1/2 tsp cooking oil
  • 1 cup grated coconut
  • 1/2 tsp salt, to taste
  • 6 garlic cloves, chopped, for the tempering
  • 1/2 tsp mustard seeds, for the tempering

Step-By-Step Instructions and Images for Making Taro Leaves Chutney/Sauce

  1. Wash taro leaves. Remove the thick stem on backside of the leaves. Roughly chop them.
  2. Heat a teaspoon oil in a pan. Throw in chopped taro leaves. Saute for a minute. Add a cup of water and some salt. Cover the pan and cook for 7-8 minutes or till the leaves cook completely.
  3. Add soaked tamarind. Mix well. Turn off the fire. Keep aside for cooling.
  4. Heat 1/2 a teaspoon oil in a small pan. Add white lentils. Saute till they become golden. Throw in coriander seeds and broken dry red chilies. Mix well. Turn off the fire.
  5. Take grated coconut, fried white lentils-red chilies-coriander mix, cooked taro leaves, and some salt. Remember that you have already added some salt while cooking taro leaves. Hence, add less salt now.
  6. Grind them adding some water to get a semi-solid, near-smooth paste. Transfer it to a serving bowl.
  7. Now, it is the time for adding garlic tempering to the chutney. Heat a teaspoon oil in a small pan. Add mustard seeds and chopped garlic. Saute on low fire till mustard crackle. By this time, garlic also turns golden.
  8. Pour this tempering on the chutney. If you mix it with the chutney beforehand, garlic may lose its crispiness. Hence, mix them while serving.
  9. Taro leaves chutney is ready to serve. Eat it as a side dish with boiled rice, curd rice, dosa, or any other less spicy dishes. Enjoy eating this herbal delicasy!

Click thumbnail to view full-size
Step one: Wash taro leaves.Step two: Roughly chop themStep three: Saute them in oil for 1-2 minutes. Add some salt.Step four: Add a cup of water. Cook it covering the pan for 7-8 minutes or till it cooks completely.Step five: Add soaked tamarind.Step six: Mix the contents well. Turn off the fire.Step seven: Keep aside the mix for cooling.Grated coconut and cooked taro leavesStep eight: Fry white lentil, coriander seeds, and broken dry red chilies.Step nine: Grind grated coconut, fried spice mix, cooked taro leaves together to get a near-smooth paste. Add some salt. Mix well.Step ten: Prepare garlic tempering. Pour it on the chutney. Mix them together while serving.
Step one: Wash taro leaves.
Step one: Wash taro leaves.
Step two: Roughly chop them
Step two: Roughly chop them
Step three: Saute them in oil for 1-2 minutes. Add some salt.
Step three: Saute them in oil for 1-2 minutes. Add some salt.
Step four: Add a cup of water. Cook it covering the pan for 7-8 minutes or till it cooks completely.
Step four: Add a cup of water. Cook it covering the pan for 7-8 minutes or till it cooks completely.
Step five: Add soaked tamarind.
Step five: Add soaked tamarind.
Step six: Mix the contents well. Turn off the fire.
Step six: Mix the contents well. Turn off the fire.
Step seven: Keep aside the mix for cooling.
Step seven: Keep aside the mix for cooling.
Grated coconut and cooked taro leaves
Grated coconut and cooked taro leaves
Step eight: Fry white lentil, coriander seeds, and broken dry red chilies.
Step eight: Fry white lentil, coriander seeds, and broken dry red chilies.
Step nine: Grind grated coconut, fried spice mix, cooked taro leaves together to get a near-smooth paste. Add some salt. Mix well.
Step nine: Grind grated coconut, fried spice mix, cooked taro leaves together to get a near-smooth paste. Add some salt. Mix well.
Step ten: Prepare garlic tempering. Pour it on the chutney. Mix them together while serving.
Step ten: Prepare garlic tempering. Pour it on the chutney. Mix them together while serving.

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