Andhra Chukka Kura Pappu | Dal with Ambat Chukka/Khatta Bhaji

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. 🙂

Chukka Kura Pappu - Andhra Pradesh Recipe
Chukka Kura Pappu

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.

Chukka Kura | Khatta Bhaji | Ambat Chukka
Chukka Kura | Khatta Bhaji | Ambat Chukka

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:

Andhra Chukka Kura Pappu
Andhra Chukka Kura Pappu

How to Make Andhra Chukka Kura Pappu

Andhra Chukka Kura Pappu
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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.

Course: Accompaniment, Main Course
Cuisine: Andhra Recipes, Indian, South Indian
Servings: 4 People
Author: Aruna
Ingredients
  • 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
For the Tempering
  • 1 tbsp Ghee or Oil
  • 1 tsp Mustard Seeds, Avalu, Rai
  • 1 tsp Cumin Seeds, Jeelakarra, Jeera
  • 1-2 Red Chillies
Instructions
  1. Mix together there the moong dal, chukka kura, green chillies, and turmeric.

  2. Add 2 cups of water.

  3. Pressure cook this mix over medium heat for 10 minutes or for three releases of pressure (3 whistles).

  4. Let the cooker cool and take the dal out.

  5. Add salt and mash with a heavy ladle till the dal and the chukka kura are completely mashed.

Add the Tempering
  1. In a ladle, heat the ghee or oil.

  2. Add the mustard seeds and wait till they splutter.

  3. Add the cumin seeds and split red chillies.

  4. Sit-fry till the chillies are fried.

  5. Add to the Chukka Kura Pappu and mix well.

  6. Serve Chukka Kura Pappu with hot rice.

 

Recipe for Andhra Chukka Kura Pappu with Step-by-Step Instructions

  1. Wash the dal and chopped chukka kura well.
  2. Mix together the moong dal, chopped chukka koora, green chillies, and turmeric.
  3. Add 2 Cups of water and pressure cook till done (on medium flame for 10 minutes or 3 to 4 whistles).
  4. After the dal is cooked, add salt to it.
  5. Mix well with a heavy ladle till the dal and chukka kura disintegrates completely.
  6. In a heavy ladle, melt the ghee.
  7. Add mustard seeds and wait till they crackle.
  8. Add the cumin seeds and stir-fry for a few seconds.
  9. Add the split red chillies and stir-fry for a few seconds.
  10. Add the tempering to the Chukka Kura Pappu and mix well.
  11. Mix well. Add a little water if the dal is too thick.
    Chukka Koora Pappu
  12. Serve Chukka Kura Pappu with hot rice and ghee.
Andhra Chukka Kura Pappu
Andhra Chukka Kura Pappu

4 thoughts on “Andhra Chukka Kura Pappu | Dal with Ambat Chukka/Khatta Bhaji

  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: https://www.pfaf.org/user/Plant.aspx?LatinName=Rumex+vesicarius http://www.flowersofindia.net/catalog/slides/Bladder%20Dock.html https://en.wikipedia.org/wiki/Sorrel https://www.nytimes.com/2000/03/29/dining/the-secret-life-of-sorrel.html

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