Wednesday, April 22, 2009

Chukka Kura Pappu/ Sorrel Spinach Dal


Kandi Pappu/ Toor Dal - 1 rice cup
(washed three times in a cooker bowl)

Chukka kura - 1/2 - 3/4 bunch (washed and leaves chopped)

Turmeric - 1/2 tsp
Chilli Powder - 1 tsp
Water - 2 and 1/2 rice cups

Add these all to above washed toor dal dish and pressure cook until toor dal becomes mushy.

Salt - to taste

Once pressure is released add salt to it and mash well with pappu guthu or with a back of a spoon.

(washed Chukka Kura leaves)


Oil 1 tbsp + Ghee 1 tbsp

Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 2 tsp
Red chillies - 4 no. (broken into bits)
Curry leaves - 1 sprig
Asafoetida/ Hing - a pinch

Do seasoning in a medium sauce pan in the order given above, once finished add mashed dal to it, mix well. If it is thick add 1/4 th cup water to it and boil once and switch off or else switch off once adding it to seasoning.

Serve with Ghee, Indian style Omelette, Potato Fry, Rice and Yoghurt on side.

Chukka kura Leaf (close up)

Thanks Anuradha for your organic leaves :-) I am loving it.

Chukka kura :

In Palmy every one calling these as pullakku. These leaves are sour in taste just like gongura leaves but looks like spinach, instead of round on top as spinach these leaves has pointed tip. For making dal treat them as gongura by not adding any tamarind or tomatoes while cooking. As these leaves are sourer than gongura.


Hindi - Katta Palak
English - Sorrel Spinach

© 2009 by Rajani Rayudu