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.
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.
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 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.
Pressure cook chukka koora, tur dal, slit green chilli with turmeric and 1 cup of water till done.
Once the pressure releases, mix well with a heavy ladle.
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.
Add the sliced onions and ginger. Sauté till the onions start to brown.
Add the chopped tomatoes and cook till they turn mushy.
Add the pressure cooked dal and a pinch of salt. Simmer for 1-2 minutes on medium heat till you get the desired consistency.
Remove and serve Andhra Chukka Kura Pappu with white rice.
Sorrel Leaves Dal Recipe details below:
- Chukkakura (sorrel leaves) – 1 cup, packed
- Tur dal (kandi pappu) – ⅓rd cup
- Green chilli – 1 slit
- Turmeric – ½ tsp
- Water – 1 cup
- 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
- 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.
- 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.
- Add sliced onions and ginger. Sauté for 1-2 minutes. Add the chopped tomatoes and cook till they turn soft.
- Add the cooked dal and salt. Simmer for 1-2 minutes till everything comes together.
- Serve Andhra Chukka Kura Dal with white rice and papad.