Amaranth Leaves Chutney Recipe - Thotakura Pachadi
Amaranth Leaves Chutney (Thotakura Pachadi) is a traditional Andhra chutney made with fresh amaranth leaves, creating a tangy and nutritious condiment. This vegan recipe is prepared using a mortar and pestle and pairs wonderfully with rice or roti.
Servings 4
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.
