Andhra style Chukkakura pachadi

The Chukkakura Pachadi is a very simple tasty and healty South Indian chutney made with sorrel spinach.  The only pickle that gives an ecstatic feeling is gongura pachadi but Chukkakura pachadi also gives same emotion just by the thought of its preparation.  Both Gongura and Chukkakura pachadis are very much similar in flavor. Chukkakura is a sour leafy green available all over Andhra pradesh.  One of the common preparation with Chukkakura in Andhra is to cook it with tur dal to make Chukkakura Pappu and some times as Pachadi. The green coloured chukkakura pachadi is so good that you can eat it even without tempering.  The Chukkakura pachadi can be served with hot rice and melted ghee and chopped raw onions.  Please serve your friends and family members with this elegant chukkakura pachadi in a festival meal and you are sure to hear murmurs of pleasure.    In this article we will see a method on how to make Chukkakura pachadi.


Ingredients required :

•  Chukka kura washed and chopped --  3 big bunches
• Cumin seeds -  2 table spoons
• Garlic cloves -  4 to 5 

For tempering :

•  Mustard seeds -  1/2 table spoon
• Cumin seeds -  1/2 table spoon
• Minapa pappu ( Urad dal )  -  1 table spoon
• Senaga pappu ( Chana dal )  -  1 table spoon
• Dry red chillies -  2 to 3
• Fresh curry leaves - few 
• Oil -  1 table spoon

Method of preparation of chukkakura pachadi :

• Take one pan and heat 1 tsp of oil and add green chillies and fry them on medium heat for 4 to 5 minutes.  Remove from pan and let them cool down
• Now in the same pan, add chopped greens and saute for 5 minutes or till leaves wilt and rawness disappears.  Take them out and keep aside to cool
• Now grind the cumin seeds, garlic and sauted green chillies till almost coarse.  Add this ground mixture and to the stir fried greens along with salt and combine well till it appears like a paste. Hands can be used for mixing
• Now again heat oil in a pan for seasoning.  Add the mustard seeds and let them splutter. Now add cumin seeds, urad dal and chana dal and let them turn red.  Now add curry leaves and red chillies.  Stir for few seconds and turn off the heat.  Pour over the pachadi and serve with hot steamed rice, a dollop of ghee and chopped raw onions

You can also make Chukkakura pappu with this green leaves.  For more details please read how to make Chukkakura pappu...

If you want to know about more Indian recipes,  you can visit my other blog on Indian Recipes.