Thotakura pachadi - Amaranth leaves chutney - a traditional chutney recipe with amaranth greens and amla, made in a mortar pestle.
This is no onion no garlic recipe which I have adapted from local TV channel 🙂 After watching this on television, tried it and it turned out yummy. As this is so easy recipe, wanted to share it here.
As amla is in season now, used it as a souring agent. Amla is native Indian fruit with full of nutrients, you might also like amla dry chutney or amla gunpowder recipe.
I have to try this amaranth leaves chutney with raw mango in Summer. You can find similar chutney with Malabar spinach and mango here.
Other chutney recipes on the blog which you may be interested to check
If you try this recipe or any of my recipes, please share your valuable feedback. I would love to hear your feedback on any of my recipes. You can share the feedback here or on my personal Instagram or Facebook page. Please do share the recipe if you like it 🙂
Thotakura pachadi recipe:
Recipe
Amla Amaranth leaves chutney
Ingredients
- 2 cups Finely chopped Amaranth leaves
- ⅓ cup Chopped Amla pieces (Around 6 to 7 whole Amla)
- 2 tablespoon Coconut oil
- 1 teaspoon Cumin seeds (Jeera)
- ½ teaspoon Turmeric powder
- 2 Green chili
- 2 Red chili
- Salt to taste
For tadka
- ¼ teaspoon Mustard seeds
- ¼ teaspoon Cumin seeds
- 1 tablespoon Coconut oil
- 1 Red chili
- ¼ teaspoon Turmeric powder
- Pinch of Hing
Instructions
- Clean and finely chop amaranth leaves. Chop amla lengthwise into rough pieces.
- Heat a kadai, add tablespoon of coconut oil. Once the oil is heated, add cumin seeds, red and green chili and let them fry.
- Take the fried cumin seeds, red and green chili into mortar pestle. Add ¼ teaspoon turmeric powder and salt to it.
- To the same kadai, add 1 tablespoon oil, chopped amla pieces and let them fry for 3 - 4 minutes.
- Meanwhile, make a rough paste out of these ingredients in the mortar pestle.
- To the same kadai, add chopped amaranth leaves, turmeric powder, and salt. Cook the amaranth leaves and amla together till done. It took around 5 minutes on a medium flame for me.
- Now add this amaranth leaves mixture to the mortar pestle and make a rough paste.
- It should be rough paste as shown in below picture. And you can make this in the mixer grinder as well but just make sure that you don't grind it into a smooth paste.
- Take the chutney into a serving bowl and add tadka made using mentioned ingredients.
Detailed steps of making Amaranth leaves chutney or thotakura pachadi:
- Clean and finely chop amaranth leaves. Chop amla lengthwise into rough pieces.
- Heat a kadai, add tablespoon of coconut oil. Once the oil is heated, add cumin seeds, red and green chili and let them fry.
- Take the fried cumin seeds, red and green chili into mortar pestle. Add ¼ teaspoon turmeric powder and salt to it.
- To the same kadai, add 1 tablespoon oil, chopped amla pieces and let them fry for 3 - 4 minutes.
- Meanwhile, make a rough paste out of these ingredients in the mortar pestle.
- To the same kadai, add chopped amaranth leaves, turmeric powder, and salt. Cook the amaranth leaves and amla together till done. It took around 5 minutes on a medium flame for me.
- Now add this amaranth leaves mixture to the mortar pestle and make a rough paste.
- It should be rough paste as shown in the below picture. And you can make this in the mixer grinder as well but just make sure that you don't grind it into a smooth paste.
- Take the chutney into a serving bowl and add tadka made using mentioned ingredients.
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Increase or decrease chillies according to your spice level. If amaranth leaves are not available, we can use spinach, but the texture of the chutney could be slightly different.