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Thotakura Tomato Chutney

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Thotakura Tomato Chutney Recipe, ?Tameta Chutney, How To Make Thotakura Tomato Chutney Recipe

Thotakura is the famous leafy vegetable with number of nutrients. When combined with tomato is make a delicious and tasty chutney and iron, calcium rich recipe.

Thotakura in Telugu or Kuppacheera in Malayalam is scientifically referred to as Amaranthus viridis (green Amaranthus). This is the green veggie that's customarily consumed as veggie in South India. As reported by the conventional Ayurvedic medication the Amaranthus viridus can be used like a therapeutic plant in the Sanskrit name Tanduliya. It is an energetic yearly plant and can be found in summer.... Read More..

About Recipe

Tametokai pachadi, Takkali pazham karathuvaiyal, Toamaatar Chatni

How to make THOTAKURA TOMATO CHUTNEY

(9 ratings)
9 reviews so far
Prep time
5 mins
Cook time
5 mins
Total time
10 mins
THOTAKURA TOMATO CHUTNEY
Author : Vahchef
Main Ingredient : Tomatoes
Servings : 2 persons
Published date : March 23, 2019


Ingredients used in THOTAKURA TOMATO CHUTNEY
• Sesame seeds - 1 tablespoon.
• Green chillies - 4-5 numbers.
• Cumin seeds - 1/2 tea spoon.
• Garlic - 5-6 cloves.
• Oil - 1 tablespoon.
• Amaranthus leaves - 2 bunch.
• Tomato - 1 number.
• Turmeric powder - 2 pinch.
• Salt - to taste.
Method:
  • Heat pan and add sesame seeds, green chillies, cumin seeds, garlic and dry roast it, transfer into a plate allow it rest.
  • Heat oil in a pan and add amaranthus leaves, tomato, turmeric powder and cook for 2-3 minutes.
  • Take a mixie jar and add dry roasted ingredients, salt and blend it once.
  • To it add amaranthus mixture and blend again to paste.

Now Thotakura tomato chutney is ready to serve.






Cooking with images Tomatoes , Tomatoes , Tomaato Hannu catni





Articles


Thotakura in Telugu or Kuppacheera in Malayalam is scientifically referred to as Amaranthus viridis (green Amaranthus). This is the green veggie that's customarily consumed as veggie in South India. As reported by the conventional Ayurvedic medication the Amaranthus viridus can be used like a therapeutic plant in the Sanskrit name Tanduliya. It is an energetic yearly plant and can be found in summer. Root of fully developed amaranth is a superb veggie. It's white colored and it is prepared with tomatoes or tamarind gravy. It provides a milky flavor and is also alkaline.

 

In Andhra Pradesh, this leaf is referred to as the Thotakura and customarily well prepared with dal which is popularly known as Thotakura pappu. In Maharashtra, it is known as the "Shravani Maath" that grows in the month of Shravan and will come in both white and red colors. Khada saga (in Oriya) is required to make 'Saga Bhaja', where the leaf is fried with chilies and onions. Hulee, playa or Majjigay hulee are a variety of curries which are prepared using these greens in Karnataka. In Tamil Nadu, it is known as and is also frequently eaten like a popular food, where greens are steamed, crushed, with the mild flavoring of salt, red chillis, and cumin. It is termed keerai masial.

 

The green Amaranth is an extremely well-known food in Greece and it is known as the vlita or vleeta. It is steamed and offered just like a salad with olive oil and lemon together with fried fish. In Sri Lanka, it is termed "Koora Thampala" and is also prepared and consumed with rice.  The green Amaranth leaves and stems are generally utilized as stir fry veggie or perhaps in soups in countries like China and Vietnam. Amaranth greens are viewed as to assist in boost up the eye-sight.

 

Benefits:

There are two varieties common as an edible veggie in Vietnam: amaranthus tricolor and amaranthus viridis. They're an excellent way to obtain vitamins such as vitamin A, vitamin K, vitamin B6, vitamin C, riboflavin, folate, and dietary minerals which includes calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese. Due to its beneficial nourishment, numerous farmers grow amaranth nowadays.

 

The leaves are diuretic and purgative, and so are utilized in poultices (fresh or as dried powder) to relieve inflammations, boils, and infections, gonorrhea, orchitis and hemorrhoids. The leaves are considered to have febrifugal attributes. Ash of Amaranthus viridis plants is full of soda and it is sometimes helpful to make soap.



 

Comments & Reviews

 

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Recent comments

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viswanath v Posted on Thu Aug 20 2015

Good dish mam! will surely try this soon..?

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AMORISA Posted on Fri Aug 21 2015

Although I may not have the same ingredients, I find myself watching all your videos. Very nice n interesting.?

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Divine Gloury Posted on Fri Aug 21 2015

Hai Ragini ,,,M from Mauritius, I like ur Kurtis very much along with ur dishes.?

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Sofia Ahmed Posted on Wed Aug 26 2015

healthy dish mam...?

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Saba Iqbal Posted on Fri Aug 28 2015

what is thotakura? can u tell me this english name ??

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Manjula Gogula Posted on Mon Nov 23 2015

y u did it without ...#thalinpu# may i know it please...?

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satyam Tatikonda Posted on Tue Dec 22 2015

Helooo and ,can we prepare thotakura pickle with dried red chillies instead of green chillies , ?

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satyam Tatikonda Posted on Tue Dec 22 2015

K thankq for given reply?

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Gouthami Sangana Posted on Sun Apr 24 2016

Another wonderful recipe.. We have tried it and it came awesome.. Thank you :)?

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