Green Sorrel Dal -- Chukkakura Pappu -- How to make Chukkakura Pappu

April 09 2015
By Sailaja Angara

Chukkakura is a leafy vegetable, it is cultivated mainly in the states of Andhra Pradesh and Telangana in India. It has sour taste and has its own flavour. This leafy vegetable is available through out the year. It is a no onion no garlic recipe. Serve it with rice along with Curd Chillies. 

Preparation Time: 10 mins 

Cooking Time: 20 mins

Total Time: 30 mins

Recipe Category: Side Dish

Recipe Cuisine: Andhra 

Serves: 4 people

Ingredients:

• 1 and 1/2 cup Split Green Gram 
• 3 cups Green Sorrel/Chukka Kura
• 3 to 5 Green Chillies
• 4 to 5 Curry Leaves
• 1 tsp Turmeric Powder
• 1 tsp Asafoetida
• Salt to taste
• 1 tbsp Oil
• 1 tbsp Mustard Seeds
• 1 tbsp Cumin Seeds
• 1 Red Chilli

Procedure:

1. Pressure cook split green gram for about two to three whistles. Mash it and keep it aside.
2. Chop chukka kura and slit green chillies.
3. Wash thoroughly chukka kura. 
4. In a thick bottom vessel add a spoon of oil, add chukka kura and slit green chillies. Stir well.
   
5. Let the vegetable changes its colour and texture. 
6. No need to add any water till such time, vegetable itself releases some water to cook. 
7. The color and texture of the vegetables completely changed means its cooked fully. 
8. Add salt, turmeric powder and mix well. Allow this to cook for five more minutes.
   
9. Add mashed dal and mix well. 
   
10. Heat oil in a kadai, add mustard seeds, cumin seeds, curry leaves and red chilli. 
11. When they start spluttering add this tempering to the above cooked dal. Mix well.
12. Serve hot chukka kura pappu with rice. 
    

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