Amaranth Leaves Raita

16 May
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.


2 Responses to “Amaranth Leaves Raita”

  1. sukanya May 16, 2008 at 3:10 pm #

    That is a cool raita. Looks so good. Amaranth Leaves sounds new to me, never tried before….

  2. sagari May 19, 2008 at 4:00 am #

    wonderful raitha anu

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