Amaranth Leaves a bunch
Fresh Red Chiles 4
Salt to taste
Oil 1 tbsp
Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Asafoetida a pinch
Oil 1 tsp
Method of preparation:
Remove stems, wash and slit red chiles.
Clean, wash and pluck the amaranth leaves.
Heat oil in a pan, add amaranth leaves and stir fry until they turn soft.
Then add half of red chiles and remove from heat.
Grind the fried amaranth leaves, fried red chiles and salt into somewhat smooth paste without adding water and remove into a bowl.
Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add remaining half of red chiles and add to above chutney bowl.
Mix thoroughly and serve with steamed rice or dosa.
Notes: Don’t overfry amaranth leaves.