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Amaranth Leaves in Yogurt

7 Jun

Thotakura Perugu Pachadi.

Amaranth leaves are finely chopped and cooked along with chopped onion and other spices. Once the amaranth leaves mixture is cooled to room temperature, its mixed with plain yogurt. Serve amaranth leaves in yogurt with steamed rice or with roti or with chapati etc…
Makes: around 4 Servings of Amaranth Leaves in Yogurt.


Amaranth Leaves 2 Cups packed
Plain Yogurt 2 Cups
Onion 1 Small
Green Chiles 2
Garlic 1 Clove
Turmeric Powder 1/8 tsp
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 2
Oil 3 tsps

Method of preparation:

Separate leaves, wash and finely chop amaranth leaves.
Remove stems, wash, slice the green chiles.
Peel and finely chop the onion.
Peel and mash the garlic clove.
Whisk the yogurt in a mixing bowl and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When dal changes color, add garlic and green chiles..
Fry briefly and add onion.
Once onion turns golden brown, add chopped amaranth leaves.
Add salt and cook covered on low flame for few minutes.
Once amaranth leaves wilt and turn soft, add turmeric powder and remove from heat.
Cool the mixture to room temperature and add to yogurt bowl.
Stir well and serve amaranth leaves in yogurt with steamed rice or with chapati.
Notes: Make sure amaranth leaves are cooked well.

Suggestions: If amaranth leaves are not cooked well, put it back on heat, add a splash of water if required and cook covered till done.
Variations: You can also grind the amaranth leaves instead of finely chopping them.
Other Names: Amaranth Leaves in Yogurt, Thotakura Perugu Pachadi.