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.
Chukka Koora Pappu – a tangy, wholesome dal made with green sorrel and lentils – is an Andhra special sorrel recipe. This South Indian dal 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.
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 help in preventing cancer. Chukka koora is a low-fat, low-calorie leafy green.
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.
If you are looking for more green leafy recipes, do check out Palak Matar and Radish Greens Stir Fry.
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