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.
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.