Chukka Koora Pappu (Khatta Bhaji Dal, Ambat Chukka Dal)

Chukka Kura Pappu - Andhra Pradesh Recipe
Chukka Kura Pappu

I love the tangy taste of Chukka Koora or Ambat Chukka (also known in Mumbai as Khatta Bhaji). This is a green leafy vegetable that is mildly sour in taste and is found very commonly in Mumbai. It is also used in the popular Sindhi Sai Bhaji.

In our home, we make both a dal (Chukka Koora Pappu) and a kadhi (Chukka Koora Majjiga Pulusu) with it, and cannot make up my mind on which I like better. 🙂

Yesterday, I made Chukka Koora Pappu and so here is the recipe. 🙂

While Andhra is very famous for its pickles, podis, and chutneys, we also make a range of dals (pappu) with a whole host of greens and vegetables. Do try out my recipes for:

How to Make Chukka Koora Pappu

Serves: 4

Time: 30 Minutes


  1. Chukka Koora/Khatta Bhaji/Ambat Chukka/Green Sorrel – 1 packed cup of leaves
  2. Moong Dal – 3/4 Cup
  3. Green Chillies – 3 or 4
  4. Ghee – 1/2 tsp (Vegans can use oil)
  5. Mustard Seeds – 1/2 tsp
  6. Turmeric – A Couple of Pinches
  7. Salt to Taste


  1. Finely chop chukka koora.
  2. Pressure cook slit green chillies, moong dal, and chukka koora with 2 Cups of water till done.
  3. When the dal is cooked, mash it with a heavy ladle or mix well with a heavy spoon.
  4. In a heavy bottomed vessel, heat the ghee.
  5. Add mustard seeds and wait till they sputter.
  6. Add the dal, salt, and turmeric.
  7. Mix well.
  8. Add a little water if the dal is too thick.
  9. Bring to a boil and take off the heat.
  10. Serve with hot rice and ghee.
Chukka Koora Pappu
Chukka Koora Pappu

4 thoughts on “Chukka Koora Pappu (Khatta Bhaji Dal, Ambat Chukka Dal)

  1. Aruna, Thank you for the recipes. Thank you so much for your diligence, clarity, and just plain highly readable narrative and instructions. Although I turn to some Indian recipe mills that turn up frequently in Google searches, I have been annoyed by the hollow cacophony or the rustiness of many. [I wish they'd stick to with either Telugu or English and not mix compost with either of them as they do!] Simple speaking, most of them are not enjoyable. I am compelled to write this comment out of gratitude for the pleasure your writing gives me, the value of your recipes, and the eclecticism of your taste (although you don't do meat like me). You hit it straight and simple and yet make it enjoyable to read. I am also writing to encourage you to continue writing. On the subject of Chukka Koora, I wanted to point out that the English version being used in India might be wrong. Sorrel is a different plant from Chukka Koora although both belong in the Rumex genus and both have that tangy taste. Chukka Koora is Rumex Vesicarius and is commonly called "bladder dock" in the USA (and perhaps in all of the English speaking world). Sorrel is Rumex Acetosa. [Incidentally, in the Caribbean, they mistakenly call Roselle (our own Gongura) "Sorrel"]! Here are a few links that I hope you and your readers enjoy:

Hey! I would love to hear your thoughts and suggestions. Do leave me a comment.