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 mung dal. Spicy and delectable pachadi is also made with chukka kura. We Andhraites love dals and pachadis with local grown greens and chukka kura pappu is one perfect example of it.
What is Chukka Kura in English?
Kura or Koora is a Telugu word mainly used mainly vegetables (both leafy greens and veggies) and also for curry. Aaku Kura means leafy greens in Telugu. So Chukka Kura is a name of green leafy vegetable in Telugu. Chukka Kura is called as Green Sorrel in English and Khatta Palak in Hindi.
In Andhra and Telangana regions, chukka kura is also known by chukke ki bhaji. This is also called Ambat Chukka in other parts of India.
Is Chukka Kura Sour?
Yes, leaves are chukka kura are sour. These leaves taste much similar to gongura (ambada). But leaves and tender stems have slimy texture similar to bhindi (okra).
Today morning when I stopped by to purchase fresh fruits and veggies, I found this glossy green chukka kura and could not resist buying few bunches. It is rare to get chukka kura in organic vegetable and fruit store near my house. It’s been ages I made chukka kura pappu which we call chukke 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 serve along with papad and mango pickle (Andhra style). Yum….
- 1 bunch Chukka Kura/Sorrel Spinach
- 1 cup Toor Dal
- 2 medium Onions, 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
Step by Step Recipe To Make Chukka Kura Pappu
- 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.
- To this add 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 or electric 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).
- Remove in a bowl and serve hot with rice.
- Add your ‘love’ to make this chukka kura pappu taste ‘YUMMY’.
Lubna's Serving Suggestion:
You can serve this chukka kura pappu or chukkae ki bhaji dal with plain hot steamed rice with a dollop of ghee.
Quick Meal Idea:
Hot Steamed Rice + Chukka Kura Pappu + Aloo Fry or Bhendi Fry or Kurkuri Bhindi + Pickle + Papad + Cud
If you are non-vegetarian then you can add chicken fry or omelette or keema fry to the above meal plan.
Amount Per Serving: Calories: 152Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 375mgCarbohydrates: 22gFiber: 7gSugar: 6gProtein: 7g