Thotakura Perugu PachadiIngredients:
Amaranth Leaves 2 cups packed
Plain Yogurt 2 cups
Chana Dal 1 tbsp
Green Chiles 2
Scallion 1 (optional)
Salt to taste
Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Whole Red Chiles 2
Asafoetida a pinch
Oil 1 tbsp
Method of preparation:
Wash, pat dry and finely chop amaranth leaves.
Remove stems, wash, slit and remove seeds of green chiles.
Wash and mince the scallion.
Whisk the yogurt in a mixing bowl and keep aside.
Soak chana dal in water until soft from inside.
Grind soaked chana dal, green chiles and salt together into paste.
Heat oil in a pan, add all talimpu ingredients in order.
When dal changes color, add amaranth leaves.
Once amaranth leaves wilt then add chana dal paste and stir.
Cook covered for a minute and remove from heat.
Cool the mixture to room temperature and add to yogurt bowl.
Garnish with chopped scallion and serve chilled.
Notes: You can grind the amaranth leaves instead of finely chopping them.