Thotakura Kobbari Pachadi / Amaranth Leaves Coconut Chutney – How to make Thotakua Kobbari Chutney

Ingredients

• 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

Instructions

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.