Chukka Kura (koora) is Telugu name for Khatta Palak or Ambat Chukka or Sorrel Spinach. The leaves are fleshy, soft and green. The stem is light green and leaves taste sour just like Ambada (Red Sorrel Leasves). Chukka Kura is usually made in combo with lentils like toor dal or a spicy and delectable pachadi is made out of it. We Andhraites love dals and pachadis with local grown greens and chukka kura pappu is perfect example…
It is rare to get chukka kura in organic store near my house. Today morning when I stopped by to buy fruits and veggies…I found this glossy green chukka kura and picked up a bunch….It’s been ages I made chukka kura pappu which we call chukka ki bhaji dal (lentils) at home. Made this delicious, earthy and subtle tasting chukka kura pappu to go with rice. Usually we mix this chukka kura pappu with hot rice basked with warm ghee and served along with papad and mango pickle (Andhra style). Yum….
Chukka Kura Pappu/Chukkae ki Bhaji Dal
- 1 bunch Chukka Kura/Sorrel Spinach
- 1 cup Toor Dal
- 1 Onion, sliced
- 2 Green chillies cut into half
- 1½ tbsp. Red chili powder
- ¼ tbsp. Turmeric powder
- 1 tbsp. Tamarind paste
- ½ tbsp. finely sliced Ginger
- Salt, as per taste
- 1 tbsp. Jeera
- ½ tbsp. Mustard seeds
- 2 dry Red chilies
- 3 cloves Garlic, slightly crushed
- 8 fresh Curry leaves
- 1 tbsp. Oil
- Separate the leaves from stem and cut the leaves into small pieces. Wash thoroughly and leave in colander or sieve to drain excess water.
- Wash toor dal and add to pressure cooker along with chukka kura, sliced onion, green chilies, red chili powder, turmeric powder, chopped ginger and tamarind paste. Give this a stir and add 3 cups of water.
- Pressure cook for 3-4 whistles or until the dal is soft. Turn off the flame and let the steam to settle down. Remove the lid and using a wooden masher, mash the dal by adding salt and set aside.
- Now add oil to a heavy bottom cooking vessel and when it heats up add jeera, mustards seeds, dry red chili, crushed garlic and curry leaves. When the curry leaves start to change color, turn off the flame and pour this tadka/tempering above the dal and cover with lid for 5-10 minutes (This process helps in retaining the aroma and flavor of the tempering).
- I served this chukka kura pappu with with steamed hot white rice with a dollop of ghee, Andhra mango pickle and papad.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.