Heat 1tbsp oil in a saute pan; roast the vadiyalu until golden. Remove from the pan and set aside.
In the same pan, add chana dal, urad dal, mustard seeds, cumin seeds and dry red chili. Once the seeds start to splutter, add curry leaves and green chilies. Cook for 1 minute.
Add chopped amaranth leaves/ thotakura and cook covered for 4~5 minutes or until wilted and tender.
Add salt and cook for 1 more minute.
Finally stir in the roasted vadiyalu, mix well and turn off the heat.
Serve with steamed rice and dal of choice.