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It is always amazing to see how fast kids bond with their grandparents even if they never met them before. My in-laws were visiting us for couple of weeks and they were seeing my little one for the first time. But it took her just a few hours to get to know them and in no time she was playing with them as if she’s known them forever.

So my kids had a great time playing and having fun with the grandparents and we had great time enjoying the yummy dishes my MIL cooked. She made some new and interesting dishes and I made sure I clicked them and wrote the recipes down, so I don’t forget. 

Today’s dish is a very interesting one made with locally available greens, Chukkakura (Green sorrel/ Khatta palak) & Gongura (sorrel spinach). Luckily I planted both of them in my container garden and they were ready to be harvested while my in-laws were here. 

This curry tastes sour because both the greens being used are inherently sour. The sourness is balanced with the spiciness of the red chilies and the pungency of the garlic. Either chickpeas or soaked and cooked chana dal can be used.

Print Recipe
Andhra style Greens & Chickpea Curry (Chukkakura & Gongura Senagala Kura) Yum
Andhra style Greens & Chickpea Curry (Chukkakura & Gongura Senagala Kura)
Course side dish
Cuisine andhra
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 3 cups Chukkakura - chopped
  • 2 cups Gongura (Sorrel Spinach) - chopped
  • 1 cup Chickpeas - cooked
  • 2 Chilies Green
  • 4 cloves Garlic , finely chopped
  • 6 ~ 8 Curry leaves
  • 1 tsp Mustard seeds
  • ½ tsp Fenugreek seeds
  • 3 chilies Dry red (adjust as per taste)
  • to taste Salt
Course side dish
Cuisine andhra
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 3 cups Chukkakura - chopped
  • 2 cups Gongura (Sorrel Spinach) - chopped
  • 1 cup Chickpeas - cooked
  • 2 Chilies Green
  • 4 cloves Garlic , finely chopped
  • 6 ~ 8 Curry leaves
  • 1 tsp Mustard seeds
  • ½ tsp Fenugreek seeds
  • 3 chilies Dry red (adjust as per taste)
  • to taste Salt
Andhra style Greens & Chickpea Curry (Chukkakura & Gongura Senagala Kura)
Instructions
  1. Combine the greens and green chilies in a saucepan. Add ½cup of water and bring the mixture to a boil. Simmer the greens until they are very tender. Turn off the heat and mash them until smooth.
  2. Heat 2tsp oil in a pan, add mustard and fenugreek seeds; once the seeds start to splutter add the red chilies, garlic and curry leaves, cook until garlic starts smelling fragrant and turns golden.
  3. Next add the mashed greens, chickpeas and salt. Simmer for 6~8 minutes for the flavors to mingle. If the curry looks too thick, add some water.
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook Challenge: June -- Week 2'.

And also the 'Fabulous Feast Friday # 19' being hosted by Usha and me.

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8 thoughts on “Andhra style Greens & Chickpea Curry (Chukkakura & Gongura Senagala Kura)”

  1. What an amazing dish pavani..so nice to know your lil one got attached to your in laws so fast..enjoy as much and click every single dish she makes..:)..btw love your pretty garden..how nice!

  2. love your fresh from your garden produce – just picked up some red mustard greens from the farmer’s market today – I can try this curry with those

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