It is made from
colocasia leaves (
chevu in Tulu, taro,
kesuve or
arbi) stuffed with gram or rice flour and flavourings such as spices,
tamarind, and
jaggery (raw sugar). Care must be taken during preparation to ensure that the leaves are adequately cooked.
Colocasia esculenta is a member of the
Araceae group of plants (including
caladium,
philodendron,
anthurium,
alocasia,
peace lily, etc.), which are all known to contain irritating
calcium oxalate crystals. Only through proper duration of steaming/cooking are they palatable. Mild side effects are described as feeling similar to “swallowing sand” or having “a mouthful of glass”, sensations which can be accompanied by nausea, side aches and potential kidney stone formation, in the worst-case scenarios. Many other plants with thick, glossy foliage contain these same oxalate crystals as a natural defense against animals, albeit in varying concentrations, such as
Swiss chard, and there are no issues for the consumer. The vast majority of people do not suffer from any issues, as most chefs prepare the taro leaves correctly. ==Origin==