Best Chukkakura Pappu Recipe Andhra Style | Khatta Palak dal
Chukkakura Pappu is one of the protein-packed nutritional recipes from Andhra Cuisine. Green vegetables can be cooked individually or accompanied by dal to make dal recipes.
Chukka Kura Pappu can be considered as one of the bachelor’s recipes as this can be made in a jiff. It takes hardly 15 minutes when you have all the ingredients ready with you.
We call this leafy vegetable with different names based on the location. Other names are Indian sorrel, Ambat Chukka and Khatta palak. Unlike gongura (red sorrel) this leafy vegetable has a tangling flavour or mild sourness.
As said earlier all sour ingredients have good amounts of vitamin C. This recipe is good for digestion, and has properties to lower cancer and protect from kidney issues.
We add all ingredients in a pressure cooker and cook for 3 whistle blows. Making temper immediately after offing the flame of a pressure cooker will save time. We can either add temper to dal or vice versa.
TIPS to make perfect Chukkakura Pappu:
- Wash sorrel leaves before they are sliced.
- While cooking dal if you put little oil, it cooks soft and in less time.
- After pressure cooking, if you feel that dal consistency is thick we can add a little water.
- As sorrel leaves are already sour, adjust the number of tomatoes.
- We have added green chillies in a pressure cooker so adjust the quantity of red chilli powder.
- Adding ghee to temper will not only enhance aroma but also gives a good flavour to our recipe.
- To get the medicinal properties of garlic cloves, they need to be crushed before adding to oil.
- Adding a generous quantity of curry leaves not only gives aroma but also enhances flavour of this recipe.
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Chukkakura Pappu Andhra Style | Khatta Palak dal
Chukkakura Pappu is one of the proteins packed nutritional recipes from Andhra Cuisine. Green vegetables can be cooked individually or accompanied by dal to make dal recipes.
Ingredients
- Chukkakura – 2 bunches
- Yellow lentils/ toor dal/ Kandipappu – ½ bowl
- Water – Required qty.
- Tomatoes – 1 cup
- Green chillies – 5 No.
- Onions – 1 cup
- Turmeric powder – ½ tbsp.
- Salt – 1 ½ tbsp.
- Red chilli powder – 1 tbsp.
- Oil – 1 tbsp.
- Ghee – 1 tbsp.
- Fenugreek seeds – ¼ tbsp.
- Mustard seeds – ¼ tbsp.
- Cumin seeds – ½ tbsp.
- Garlic cloves – 10 No.
- Dry red chillies – 3 No.
- Curry leaves – 2 tbsp.
- Coriander leaves – 2 tbsp.
Instructions
- Before slicing leafy vegetables we need to clean in water.
- Slice sorrel leaves into thin pieces so that they can be cooked easily.
- Clean toor dal with water and put them in a pressure cooker by adding 2 cups of water.
- Add sliced tomatoes, green chillies, onions, red chilli powder, salt, turmeric powder and little oil.
- Put sorrel leaves and pressure cook for 3 whistle blows on medium flame.
- Once cooled, mash all ingredients with a dal masher to get a smooth consistency.
- At this stage, we can add water to dilute if you like thin consistency or else leave as it is.
- On another side, let’s prepare temper. Take a Kadai which can fit all dal into it.
- Heat ghee in a Kadai and add mustard seeds, fenugreek seeds, cumin seeds, crushed garlic cloves, dry red chillies and curry leaves.
- Saute all ingredients for a second and pour dal into it gently.
- Cook for a minute and garnish Chukkakura Pappu with coriander leaves.
Recipe Video
How to make Chukkakura Pappu Recipe
1. Clean Chukkakura and remove any mud or foreign particles. Cut into small pieces and keep aside.
2. In a pressure cooker add yellow lentils and pour adequate water and clean dal.
3. Add two bowls of water, tomatoes, green chillies and onions.
4. Put sliced leafy vegetables, turmeric powder, salt and red chilli powder.
5. Add 1 tbsp. oil and pressure cook for 3 whistle blows.
6. After pressure cooking, if you feel the dal is pulpy then mash it with a dal masher.
7. In kadai heat ghee, add fenugreek seeds, mustard seeds and cumin seeds.
8. Add garlic cloves, dry red chillies and curry leaves. Saute for a while.
9. Pour Chukkakura Pappu in this temper and garnish with coriander leaves.
