- 1 cup chopped Ponnaganti aaku/Water Amaranth Leaves/Gudaari Saag
- 2 inches Tamarind Flake
- 1 pinch Turmeric Powder
- 2 or 3 Garlic Cloves(optional)
- enough Salt
For Chutney Popu :
- 1 sp Coriander Seeds
- 1/4 sp Mustard Seeds
- 1/4 sp Methi Seeds
- 1 sp Urad Dal
- 6 Whole Red ChIllies
- 1 pinch Hing/Inguva
- 3 sp Oil
Heat 2 sp oil in a pan add popu ingredients and fry, once done transfer to a bowl and keep aside.
Fry ponnaganti aaku/amaranth leaves in the same pan with remaining1sp oil, fry it until the leaves are soft, then turn off the heat and allow it to cool down.
Grind the fried chutney ingredients (red chillies+) into a coarse powder along with salt, tamarind and turmeric powder. Then add in fried ponnaganti aaku, garlic cloves and grind into a coarse paste with little water.
Now ponnaganti kura pachadi/amaranth leaves chutney is ready. Transfer into a serving bowl and serve with rice and roti.