Chukkakura Pappu
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.
Servings: 4
Calories: 59kcal
Ingredients
- Chukkakura sorrel leaves – 1 cup, packed
- Tur dal kandi pappu – 1/3rd 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 – 1/4 tsp chopped
- Onion – 1 small sliced
- Tomato – 1 small chopped
- Salt – ½ tsp
- Oil – 1 tbsp
Instructions
- 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.