Chukka Koora Pappu - Khatta Palak Dal
A dal with greens that is a breeze to prepare despite the long list of ingredients is Chukkakura pappu. The tangy flavor of Chukkakora offsets the earthiness of the dal with green chillis providing the spice to balance out the flavors. A classic, down to earth Andhra recipe that is nutritious, full of iron and protein, and a flavor that is irresistible with finger licking goodness. One of my favorite pappu kura!
Chukkakura Pappu Recipe
Preparation: 25 mts
Serves 4-5 persons
Cuisine: Andhra
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1 small cup tur dal/red gram dal/kandi pappu
1 1/2 - 2 cups finely chopped chukka koora (adjust)
1 onion, chopped
1 tomato, chopped (optional)
big pinch turmeric pwd
2-3 green chillis, slit lengthwise
1/2 tsp chopped ginger
salt to taste
2 cups water
For seasoning/poppu/tadka:
1 tsp mustard seeds
1/2 tsp cumin seeds
3-4 garlic cloves, crushed
2 dry red chillis, de-seed and tear
10-12 fresh curry leaves
2 tsps oil
1 In a pressure cooker, place dal, chukka kura leaves, onions, tomatoes, green chillis, ginger and turmeric pwd. Add 2 cups of water and pressure cook upto 2 whistles. If cooking over stove top, cook till the dal is almost cooked.
2 Heat oil in a heavy bottomed vessel, add mustards seeds and as they jump around, add cumin seeds, garlic, red chillis and curry leaves and stir fry for a few seconds.
3 Add this to the pressure cooked dal and combine. Cook on slow to medium flame for a few mts till you get the consistency of your choice.
4 Serve with white rice.
By sailu • Feb 18th, 2008 • Category: All Recipes, Andhra Recipes, Dals & Legumes, Greens-Leafy Vegetables, Indian Lentil Recipes
We do not have the chukka koora here in Houston, Texas. Which would be a better substitute for it? Spinach or Kale.
This is a basic recipe to prepare any kind of greens with dal. You could use amaranth, red sorrel, methi, mustard greens or spinach. I haven’t tasted kale. Chukka kura is basically tangy in flavor, very similar in taste to red sorrel leaves.
Can I substitute chukkakura with mustard greens?
You could use any green of your choice.
Hi,
I love your website as i am from vizag but now got married and settled in canada. I enjoy looking at the food in your website this is exactly my taste though i am a punjabi girl but i am born in vizag so consider myself more Andhra girl.
Thanks for the wonderful recipe and keep up the good work.
Bye for now
Looks delicious, quite healthy too. Thanks for sharing the recipe.
Is chukka koora Spinach???
The dal looks so delicious.
I just read the comment were you wrote we can substitute with spinach.
Next time when i make dal i am going to try this recipe.
As you had commented chukka koora is tangy in flavour, should i double the tomato for the tangy taste when i use spinach.
No need to double tomato. Maybe you could use a bit of tamarind.
My nanamma used to make it mild and we would finish the whole bowl… I miss it here a lot.. great one Sailaja
Madam,
A small tip: always slit green chillies the end part only, not full length-wise.
A difference in taste can be achieved by omitting the cumin seeds.
Thanks for the info. I will make them with spinach
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Hi Sailu,
The chukka koora dhal turned out awesome and i absolutely love your website and the recepies.I also made the chicken masala balls and it turned out great too.
Thanks !!!
Sailu,
To start with, this dal has turned out amazing everytime I made it. Although I use spinach and tamarind for this.
I always use ur recipes when want to try something new. I learnt cooking recently and ‘you’ have been a huge support.
Keep the good work going.
Taru
33 yrs old and can burn water …. until I discovered your site a year ago… and am a regular reader and fan ever since. I’ve made quite a few dishes from your site and they always always turn out yummmm.
I can cook ! I can cook!
You’re the GURU! Thank you soooo much for this.
Best
Divya