For the very first time this year, I planted couple of leafy greens, spinach (palakura) and sorrel spinach (chukkakura), in my container garden.

My mom sent the seeds from India and I was pleasantly surprised that the greens started to grow within a week and were ready for harvesting in less than 3 weeks.

It has been ages that I had chukkakura pappu (dal), so one call to Amma and in 10 minutes I was I making this healthy & delicious with my first harvest. Chukkakura has a slight tangy taste and tastes great in dals and chutneys.

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Chukkakura Pappu Yum
Chukkakura Pappu
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1/2 cup Toor dal
  • 2 cups Chukkakura (Sorrel spinach) – finely chopped (fine stems can be chopped up too)
  • 1 Onion – medium, chopped
  • 2 Tomato – finely chopped
  • 2 chilies Green – slit
  • ½ tsp chili powder Red
  • ¼ tsp Turmeric
  • to taste Salt
For tempering:
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 1 , half chilies Dry red – broken into
  • a pinch Hing (asafetida)
  • 8 Curry leaves
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1/2 cup Toor dal
  • 2 cups Chukkakura (Sorrel spinach) – finely chopped (fine stems can be chopped up too)
  • 1 Onion – medium, chopped
  • 2 Tomato – finely chopped
  • 2 chilies Green – slit
  • ½ tsp chili powder Red
  • ¼ tsp Turmeric
  • to taste Salt
For tempering:
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 1 , half chilies Dry red – broken into
  • a pinch Hing (asafetida)
  • 8 Curry leaves
Chukkakura Pappu
Instructions
  1. Cook toor dal in a pressure cooker until very soft and mushy. Keep aside.
  2. In a medium sauce pan, heat 2tsp oil, add the tempering ingredients in the order listed and once the seeds start to splutter, add onions and green chilies. Sauté until onions are translucent.
  3. Next add chopped tomatoes, cover and cook till they turn mushy.
  4. Next add the chopped sorrel spinach and cook till the leaves wilt.
  5. Add red chili powder and salt.
  6. Finally add the cooked dal, mix well and simmer for 3-4 minutes for the flavors to mingle. Add water if dal seems too thick while cooking.
Recipe Notes

Serve with hot steamed rice and a dry curry of choice. I served with some vankaya kura (eggplant curry). Comforting meal any time of the day.

Sending this over to Aipi's "Bookmarked Recipes-Every Tuesday" event.

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0 thoughts on “Chukkakura Pappu”

  1. When I saw the post title I was thinking I should ask you where you got chukkakura.. It has been ages since I ate chukkakura and even if they sell it out here in the USA, I don;t think I will be able to identify these greens. Dal looks yummy!

  2. Growing your own ingredient takes a dish to a whole different level ~ doesn’t it! Love the simplicity of the dish.US Masala

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