THOTAKURA CHUTNEY
Amaranth leaves/thotakura/chaulai/chawli is a green leafy vegetable with
resemblance to spinach and available in beautiful red, purple and green
colors. These are easily available in
all parts of India.
Amaranth leaves are packed with high iron, protein, vitamins, minerals
and essential carbohydrates which helps in easy digestion, reduces excessive bleeding
during mensuration, anemia and reduces cholesterol. The juice from amaranth leaves works wonders
for acne as it has natural astringent.
Thotakura chutney is simple south Indian style chutney which goes well
with rice, idli, dosa and even parathas.
Preparation Time : 10
mins
Cooking Time :
10 mins
Serves
: 1 bowl
Ingredients:
1 big bunch of
thotakura/amranth leaves (wash, clean and chop)
Lemon sized tamarind
4 green chillies
4 cloves of garlic
(optional)
1 tsp urad dal
1 tsp chana dal
½ tsp coriander seeds
½ tsp cumin seeds
1 tsp oil
1/4th tsp
asafoetida
Salt to taste
Method:
Heat oil in a pan, add coriander
seeds and cumin seeds; fry for a minute.
Add urad dal and chana dal;
fry till dals are golden brown.
Add green chillis and
garlic; sauté for a few seconds.
Add the thotakura/amranthus
leaves and sauté till the leaves soften.
It will take approximately 4 to 5 minutes.
Add tamarind and fry for 2
to 3 minutes till the raw smell is gone.
Take the pan off the heat
and let it cool completely.
Grind all the ingredients
along with pinch of asafoetida and salt until smooth.
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