I love the tangy taste of Chukka Kura 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 Andhra Pradesh, we make both a dal (Chukka Kura Pappu) and a kadhi (Chukka Koora Majjiga Pulusu) with it, and cannot make up my mind on which I like better. 🙂
What I like about Chukka Kura Pappu is that it cooks very quickly and becomes like butter. As a result, it lends a wonderful silky texture to the dal and that silky texture is something I love apart from the mildly tangy taste.
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:
- Dosakaya Pappu
- Gongura Pappu
- Palakura Pappu (Andhra Style Spinach Dal)
- Bachali Kura Pappu (Andhra Style Malabar Spinach Dal)
- Menthi Kura Pappu (Andhra Style Methi Dal)
- Mammidikaya Pappu (Andhra Style Mango Dal)
- Usirikaya Pappu (Andhra Style Gooseberry/Amla Dal)
- Thotakura Pappu (Andhra Style Amaranth Leaves Dal, Haraa Maath Dal)
- Beerakaya Pappu (Andhra Style Ridge Gourd/Turai Dal)
How to Make Andhra Chukka Kura Pappu
This is the recipe for a delicious dal made in Andhra Pradesh with Chukka Kura (aka Khatta Bhaji in Hindi, Ambat Chukka in Marathi). Silky, tangy, and relatively light on the stomach, this is a dal that goes well with both rotis and rice.
- 1 Packed Cup Chopped Chukka Kura, Ambat Chukka, Khatta Bhaji About 100 gms
- 3/4 Cup Moong Dal, Pesara Pappu
- 3-4 Green Chillies, Pachi Mirapakaya
- 1/2 tsp Turmeric, Pasupu
- Salt to Taste
- 1 tbsp Ghee or Oil
- 1 tsp Mustard Seeds, Avalu, Rai
- 1 tsp Cumin Seeds, Jeelakarra, Jeera
- 1-2 Red Chillies
Mix together there the moong dal, chukka kura, green chillies, and turmeric.
Add 2 cups of water.
Pressure cook this mix over medium heat for 10 minutes or for three releases of pressure (3 whistles).
Let the cooker cool and take the dal out.
Add salt and mash with a heavy ladle till the dal and the chukka kura are completely mashed.
In a ladle, heat the ghee or oil.
Add the mustard seeds and wait till they splutter.
Add the cumin seeds and split red chillies.
Sit-fry till the chillies are fried.
Add to the Chukka Kura Pappu and mix well.
Serve Chukka Kura Pappu with hot rice.
Recipe for Andhra Chukka Kura Pappu with Step-by-Step Instructions
- Wash the dal and chopped chukka kura well.
- Mix together the moong dal, chopped chukka koora, green chillies, and turmeric.
- Add 2 Cups of water and pressure cook till done (on medium flame for 10 minutes or 3 to 4 whistles).
- After the dal is cooked, add salt to it.
- Mix well with a heavy ladle till the dal and chukka kura disintegrates completely.
- In a heavy ladle, melt the ghee.
- Add mustard seeds and wait till they crackle.
- Add the cumin seeds and stir-fry for a few seconds.
- Add the split red chillies and stir-fry for a few seconds.
- Add the tempering to the Chukka Kura Pappu and mix well.
- Mix well. Add a little water if the dal is too thick.
- Serve Chukka Kura Pappu with hot rice and ghee.