Thotakura Kobbari Pachadi / Amaranth Leaves Coconut Chutney

Thotakura Kobbari Pachadi / Amaranth Leaves Coconut Chutney

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serving Size: 4


  • 1 small cup chopped Amaranth Leaves
  • 1/2 cup grated Fresh Coconut
  • 2 inches Tamarind Flake
  • 1 pinch Turmeric Powder
  • 3 Green Chillies
  • Salt to taste
  • For Popu :
  • 5 Red Chillies
  • 1/2 sp Chana Dal
  • 1/2 sp Urad Dal
  • 1/4 sp Mustard Seeds
  • 1 pinch Methi Seeds
  • 1 pinch Hing
  • 3 sp Oil


  1. Heat oil in a pan add popu ingredients and fry, once done transfer to a plate. Next add chopped amaranth leaves, slit green chillies to the pan and stir-fry till done. Remove from the heat and add it to fried popu and keep aside.
  2. Combine and grind into a course paste above remaining ingredients (except coconut) with fried ingredients. Then add in grated coconut and blend it again adding a little water if necessary. Now Thotakura kobbari pachadi/amaranth leaves coconut chutney is ready, transfer to a serving bowl and serve with rice or roti.


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