I canâ€™t really think of many pachadis that give me a ecstatic feeling except for a gongura pachadi. But chukkakura pachadi also evokes the same emotion just by the thought of its preparation. Both pachadis are pretty much similar in flavor – tangy and spicy. Chukka kura (khatta palak/ambat chukka) is a sour leafy green available in our parts with fleshy leaves similar in looks to spinach and a flavor as tangy as red sorrel or gongura leaves. A common preparation in Andhra households is to cook it with tur dal, Chukka Koora Pappu and sometimes as a pachadi.
This vibrant green colored pachadi is so good that you could eat it even without the seasoning. But I feel a pachadi is incomplete without the tempering though sometimes it could overshadow the flavor of the main ingredients. I know of friends who feel that most pachadis really donâ€™t need any kind of embellishments and taste good even without the customary tempering. But tempering is a very important and integral part of our Indian cooking and you can read more about its significance here.
With a garlicy flavor, a good balance of tart and spice, freckled with a colorful spice tempering and curry leaves, chukkakura pachadi can be savored with hot rice, a generous helping of melted ghee and chopped raw onions. Serve your family and friends, as an elegant accompaniment to a festive meal and you are sure to hear murmurs of pleasure.