Karkali / Arbi leaves Chutney:

Monsoon is the time, we relish our dose of colocasia leaves, which is known as “Kesavu” in Kannada. Coastal people relish Pathrode, which is a rice batter smeared steam cooked rolls. Apart from this we usually relish its chutney and with mix veg curry as well. It goes very well with hot rice with a dollop of ghee or coconut oil.

Colocasia leaves has many names in India. It is known as Taro leaves, Arbi leaves, pathra leaves, Alu chi bhaji, kesavina ele and so on. Every state has its own speciality with this iron rich leaves. Because it tends to get itchy, we need to add sufficient amount of tamarind and it should get balanced with the taste.

If you learn the trick of this, half the battle is won, and you can master the art of cooking this leaf for sure. In our traditional preparation, we do use bird eye chilli for this chutney and if you don’t have access, you can use normal green chilli as well.

How to make this flavourful chutney:


Arbi leaves – 12 to 14

Bird eye chillies – 8 -10 (if green chilli use 4 to 6)


Tamarind powder or tamarind – 1 ½ tea spoon

Garlic – 8- 10 cloves


Coconut oil – 3 table spoons

Mustard – 1 tea spoon

Curry leaves – 1 spring

Chopped garlic – 4 to 5

Dried Red chilli – 1 (optional)


-Wash Arbi leaves as well as its stem and bird eye chillies.

-Chop leaves and stem.

-Take one cooker, add chopped leaves, stem, chillies, garlic, tamarind, salt and cup of water.

-Cook for 2 whistles, when it is cool, grind the content into smooth paste.

-Prepare seasoning, heat oil, splutter mustard, add curry leaves and chopped garlic and fry.

-To this seasoning, pour the ground mixture and boil it nicely.

-Serve this with hot rice and ghee or coconut oil.



Marakesavu Pathrode:

Pathrode, name itself will make any Mangalorean drool. That too if it is marakesavu leaf, fun is even more. Marakesavu is non-itchy, seasonal colocasia leaves. It is one more classic monsoon special from Mangalore. Pathrode is usually served with coconut oil either plain or pan fried by slicing.

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Marakesavu is commonly known as hitchhiker elephant ear and botanical name of this leaf is Remusatia vivipara. Leaf is large, oval, leathery textured, glossy on both the sides. Foliage disappears in winter and emerges after the first rain during monsoon. Grows widely on big tree trunks or in-between the stones, mainly emerges from the moss bed. The name itself suggests about its habitat. Here, “Mara” is Tree and “Kesavu” is colocasia.

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We will see the Procedure-


Dosa rice – 3 cups

Fresh Coconut – 1 ½ cup

Dried red chillies – 12 (Roasted)

Hing – ¼ teaspoon


Jaggery – 1 table spoon

Tamarind – 1 table spoon (if normal colocasia use little more)

Marakesavu – 3 bundles

Coconut oil – for serving


Wash the leaves, remove stem and trim.

  Wash and soak rice for 3 hours.

  Fry red chillies by putting very little oil.

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Grind soaked rice, coconut, tamarind, jaggery, salt, roasted red chillies into smooth paste by adding sufficient water.

  Batter consistency should be like Dosa batter.

  Now, we are ready to make Pathrode.

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  Take biggest leaf from the lot, place upper glossy part downwards and apply ground batter on back side of the leaf. (pc:step 1)

 After applying on the first leaf, keep second one (slightly smaller than the first one)

Proceed with the application. After applying on second leaf, keep the third leaf then fourth one and proceed.(pc: step 2&3)

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  Now lift sideways, and fold. Make it like a mat. Apply some batter on these folds as well.

  Roll from the tip and proceed until the end and apply some batter on outer shell and keep this in a water filled idly steamer.

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  Cook this for 45 minutes to one hour, depending on the quantity of the content inside the vessel, in a low fire.

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  Serve fresh with coconut oil by slicing these cooked rolls or apply coconut oil and fry these in an iron tawa on both the sides and enjoy as it is for breakfast or with lunch or dinner.


-Tamarind is a key ingredient while making Pathrode.

– If it is Mara Kesavu, it is non-itchy and quantity of the tamarind doesn’t matter.

– If you are using normal colocasia leaves, tamarind plays a very crucial part, in removing the itchiness of the leaves. Use little more quantity than normal.

– You can prepare this same recipe by using big spinach leaves as well.