Tomato Chukkakura Chutney

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Chukkakura Chutney: Chukka kura looks just like spinach or palak but is sour in taste This green leafy vegetable is available in Andhra. It is extremely sour leafy green vegetable round thick leaves light green in color and very easy to cook.

Preparation Time: 15 Mins, Cook Time: 20 Mins, Total Time: 35 Mins
Recipe Type: Main Dish, Appetizer
Cuisine Type: Indian, Andhra
Serving: 4




Ingredients:

Chukkakura: 4 Bunches
Tomatoes: 2 Big SizeChukkakura Tomato Pachadi Recipe3
Tamarind: 2 tsp
Urad Dal: 2 tsp
Turmeric Powder: ½ tsp
Red Chillies: 8
Coriander Leaves: 1 Bunch
Coriander Seeds: 1 ½ tsp
Fenugreek Seeds: ½ tsp
Water: ½ Cup
Salt: To Taste
Oil: 5 tsp

For Seasoning:Chukkakura Tomato Pachadi Recipe2
Chana Dal: 1/5 tsp
Urad Dal: 1 tsp
Mustard Seeds: ½ tsp
Cumin Seeds: ½ tsp
Oil: 3 tsp

Preparation:
Tamarind: Wash & Soak in water for 20 Mins
Chukkakura: Wash & Chop
Coriander Leaves: Chop

Tomato Chukkakura Chutney

Method:

• Heat 2 tsp of oil in a frying pan. Add the coriander seeds, urad dal and fenugreek seeds and fry until it changes to light brown in color.

• Now add the red chillies and fry for few seconds and let it cool completely then keep aside.

• Heat 2 tsp of oil in a pan and then add the chopped tomatoes and turmeric powder to it and fry for 8 Mins. Now add the chopped chukkakura leaves and cook for another 4 Mins.

• When it’s done then turn off the flame and allow it to cool down completely.

• Grind the roasted spices into a fine powder. Then add the tomatoes & chukkakura mixture and soaked tamarind and salt to it and grind into a smooth paste.

• Transfer the chukkakura chutney into a bowl.

• Heat 3 tsp of oil in a pan for seasoning. Again add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter well. Add this seasoning to thechukkakura chutney and combine well.

• Garnish with the chop coriander leaves. Serve the chutneywith hot steamed rice and rotti.Chukkakura Tomato Pachadi Recipe1




Note: Khatti Palak is also known as chukka koora, ambat chukka, green sorrel etc. Oxalic acid gives the herb its characteristic sour taste. If you’re deficient in iron and calcium, use sorrel in moderation.

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