I can’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 don’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.
Chukkakura Pachadi Recipe
Prep & Cooking: 15 mts
Serves 3-4 persons
3 big bunches chukka kura (greens), washed and chopped fine
3-4 green chillis (adjust)
2 tsps cumin seeds
3-4 garlic cloves
1/2 tsp mustard seeds
1/2 tsp cumin seeds (optional)
1 tsp split black gram dal (urad dal/minapappu)
1 tsp channa dal (senaga pappu)- optional
1-2 dry red chillis
few fresh curry leaves
1 tsp oil
1 Heat one tsp oil in a pan, add green chillis and fry on medium heat for 3-4 mts. Remove from pan and cool.
2 In the same pan, add the chopped greens (drizzle some oil if necessary) and saute for approx 5 mts or till the leaves wilt and rawness disappears. Turn off heat and cool.
3 First grind the cumin seeds, garlic and sauted green chillis 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. (you can use your hands)
4 Heat oil in pan for seasoning. Add the mustard seeds and let them splutter. Next add the cumin seeds, urad dal and channa dal and let them turn red, followed by the curry leaves and red chillis. Stir for a few seconds and turn off heat. Pour over the chutney and combine. Serve with hot rice, a dollop of ghee and chopped raw onions.