Aug 052016
 
Chukkakura Pappu Andhra Tangy Green Sorrel And Yellow Lentils Dal
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Chukkakura Pappu Andhra Style made with fresh sorrel and lentils has a super tangy flavour. Fresh sorrel is my favourite herb; if you haven’t tried it, you’re totally missing out. The leafy green tastes pretty good – nice and tart.

Chukkakura Pappu Recipe

Chukkakura Pappu

Chukka Koora Pappua tangy, wholesome dal made with green sorrel and lentils – is an Andhra special sorrel recipe. This South Indian dal recipe with chukka is simple, classic and wholly nourishing.

Sorrel, also called garden sorrel or spinach dock, is a perennial plant with edible leaves. The sharp-tasting, tangy leaves are used in soups, dals and stews.

Sorrel leaves are called chukkakura in Telugu. Chukka koora, with its broad dark green leaves, looks quite similar to spinach. Chukkakura pappu, a hearty dal made with fresh sorrel, yellow lentils and Indian spices, is a staple dish in my winter kitchen.

sorrel leaves for chukkakura pappu

Green sorrel plant is rich in vitamin C and dietary fibre; the health benefits of sorrel include improving digestion and kidney health, increasing circulation, energy levels and appetite, protecting against diabetes and preventing cancer. Chukka koora is a low-fat, low-calorie leafy green.  

Chukkakura Pappu Andhra Recipe:

Chukka Koora Pappu

Chukka koora with its fresh, lemony sourness has so much flavour and is quite easy to make. Sorrel, a sour leaf plant, is available in local Indian markets, and goes by different names – Ambat chukka, Khatta Palak, Chukka Kura and Indian Sorrel.

Chukka koora is used in dals, curries and soups. Andhra Chukka Koora Pappu combines garden fresh chukkakura with tur dal, onions, tomatoes, chillies, cumin seeds, curry leaves and spices to make a healthy, tangy dal.

How to make Green Sorrel Chukkakura Pappu:

To make Chukka Koora Dal, wash the chukkakura well and chop finely. Slice the onions, chop tomatoes, ginger and garlic. Wash tur dal. Slit the green chilli.

chukkakura dal ingredients

Pressure cook chukka koora, tur dal, slit green chilli with turmeric and 1 cup of water till done. 

pressure cook fresh sorrel and lentils for chukka koora dal

Once the pressure releases, mix well with a heavy ladle.

green sorrel dal boiled

Heat oil in a kadai. Splutter mustards and cumin seeds. Toss in fresh curry leaves, a broken dry red chilli and chopped garlic. Sauté for a couple of minutes.

sorrel pappu tempering

Add the sliced onions and ginger. Sauté till the onions start to brown.

sorrell leaves pappu with onions

Add the chopped tomatoes and cook till they turn mushy.

sorrel lentil dal with tomatoes

Add the pressure cooked dal and a pinch of salt. Simmer for 1-2 minutes on medium heat till you get the desired consistency.

Khatta Palak dal preparation

Remove and serve Andhra Chukka Kura Pappu with white rice.

chukka koora pappu andhra recipe

If you are looking for more leafy green vegetable recipes, do check out Spinach Raita and Gongura Chutney.

Sorrel Leaves Dal Recipe details below:

Chukkakura Pappu
 
Prep time
Cook time
Total time
 
Garden sorrel (Rumex acetosa) with its tart, lemony flavour is widely used in cuisines the world over. Pungent sorrel leaves have a tangy and sour flavour due to the presence of oxalic acid in the plant. The combination of toor dal with leafy greens is hearty and comforting. Try out this sorrel herb recipe.
Author:
Recipe type: Main Course
Cuisine: Andhra
Serves: 4
Ingredients
  • Chukkakura (sorrel leaves) – 1 cup, packed
  • Tur dal (kandi pappu) – ⅓rd cup
  • Green chilli – 1 slit
  • Turmeric – ½ tsp
  • Water – 1 cup
Tempering:
  • Mustard seeds – ½ tsp
  • Cumin seeds – ½ tsp
  • Curry leaves – 1 sprig
  • Dry red chilli - 1
  • Garlic – 4 pods, chopped
  • Ginger – ¼ tsp, chopped
  • Onion – 1 small, sliced
  • Tomato – 1 small, chopped
  • Salt – ½ tsp
  • Oil – 1 tbsp
Instructions
  1. For this chukkakura recipe, wash and chop the green sorrel leaves. Wash the tur dal and pressure cook along with sorrel leaves, slit green chilli, turmeric and water. Cook dal for 1 high and 3 low whistles.
  2. Heat oil in a frying pan. Season with mustard seeds and cumin seeds. Once they start to splutter, add curry leaves, dry red chilli and chopped garlic. Sauté for a few seconds.
  3. Add sliced onions and ginger. Sauté for 1-2 minutes. Add the chopped tomatoes and cook till they turn soft.
  4. Add the cooked dal and salt. Simmer for 1-2 minutes till everything comes together.
  5. Serve Andhra Chukka Kura Dal with white rice and papad.
Nutrition Information
Serving size: 159g Calories: 59 Fat: 4g Carbohydrates: 6g Fiber: 2g Protein: 2g Cholesterol: 0mg

 

Shil is a freelance writer, professional blogger, foodie, health advocate and travel enthusiast.

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