Chukka Kura Majjiga Pulusu is a traditional Andhra Kadhi flavoured with a tangy leafy vegetable called Chukka Kura in Telugu, Khatta Palak in Hindi, Ambat Chukka in Marathi and Carribean Garden Sorrel in English.
Chukka Kura was one of my mother’s favourite leafy vegetables and it is mine too. I use it to make a dal called Chukka Kura Pappu and of course, this buttermilk-based dish that we call Chukka Kura Majjiga Pulusu.
Majjiga Pulusu (as it is called in Andhra Pradesh and Telangana) or Kadhi (as it is referred to in North India) is a category of buttermilk-based stews that are eaten with rice.
What I love about Chukka Kura is its tangy taste and the fact that when it is cooked, it becomes buttery soft. As a result, both the Dal and the Kadhi have a velvety texture that quite appeals to me. 🙂
Other Andhra Recipes with Leafy Vegetables
- Andhra Chukka Kura Pappu | Dal with Ambat Chukka/Khatta Bhaji
- Andhra Bachali Kura Pulusu (Malabar Spinach Stew)
- Paala Koora Pappu (Lentils with Spinach & Tomato, Palak ki Dal)
How to Make Chukka Kura Majjiga Pulusu
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Prepping the Dahi
-
Using a spoon or whisk, mix 1 cup Dahi well so that there are no lumps.
-
Add 1/4 cup water and mix well.
-
- Making the Dal Paste
- Soak 1 tsp Chana Dal, 1 tsp Tuvar Dal, and 1 tsp Rice in 3 tbsp water for about 1 hour.
- To the soaked dal-rice mix, add 1 or 2 green chillies, 1/2″ piece of ginger, and 1 tsp finely chopped coconut and grind to a smooth paste. I do this while the Chukka Kura is cooking.
- Set aside.
- Soak 1 tsp Chana Dal, 1 tsp Tuvar Dal, and 1 tsp Rice in 3 tbsp water for about 1 hour.
- Making Chukka Kura Majjiga Pulusu
- In a heavy-bottomed vessel, heat 1 tsp oil.
- Add 1/4 tsp methi seeds (fenugreek seeds) and stir-fry till they are golden brown.
- Now add 1/2 tsp mustard seeds, 1/2 tsp jeera, and 1 split red chilli.
- Stir-fry the mix till the mustard starts to crackle.
- Next, add 2 packed cups of finely chopped Chukka Kura and stir-fry for a few seconds.
- Add some salt and 1/2 cup water.
- Let the Chukka Kura cook and soften. It takes about 5 minutes.
- Now add the ground paste and 1/4 tsp turmeric, and mix well.
- Add 1/4 cup water and let the mix simmer for 2 to 3 minutes.
- Now turn the heat to low.
- Add 1 cup well-beaten dahi and mix well.
- If needed, add some water to adjust the consistency of the Chukka Kura Majjiga Pulusu.
- Let the Chukka Kura Majjiga Pulusu simmer for 2 to 3 minutes.
- Turn off the heat and cover the Kadhi. Let it rest for at least 10 minutes.
- Serving Suggestions
- Serve Chukka Kura Majjiga Pulusu with rice and papad.
- Serve as a side to Kandi Podi Annam (Rice mixed with South Indian Gun Powder) or Nuvvula Podi Annam (Rice mixed with a roasted Til Powder).
Recipe for Chukka Kura Majjiga Pulusu | Andhra Kadhi with Khatta Palak
Chukka Kura Majjiga Pulusu | Andhra Kadhi with Khatta Palak
Chukka Kura Majjiga Pulusu is a traditional Andhra Kadhi made with a tangy leafy vegetable that we call Chukka Kura in Telugu. Super easy to make, this dish is savoured with rice and papad on the side. Another way to enjoy it is as a side to Kandi Podi Annam (rice mixed with a spicy lentil powder aka South Indian Gun Powder).Chukka Kura is called Ambat Chukka in Marathi, Khatta Palak in Hindi and Carribean Green Sorrel in English.
Equipment
- Heavy Bottomed Vessel (1/2 litre capacity)
- Ladle Spoon
- Chopping Board
- Knife
Ingredients
- 2 Cups Chukka Kura (aka Khatta Palak, Ambat Chukka, or Carribean Green Sorrel)
- 1 Cup Dahi
- 1 Cup Water
- 1/4 tsp Turmeric
- Salt to Taste
For the Paste
- 1 tsp Chana Dal
- 1 tsp Tuvar Dal
- 1 tsp Rice
- 1 tsp Coriander Seeds (Optional; I did not use it)
- 1 tsp Coconut
- 1/2" Ginger
- 1-2 Green Chillies
For Tempering
- 1 tsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp Fenugreek Seeds
- 1 Red Chilli (Broken to pieces)
Instructions
Making the Dal Paste
- Soak 1 tsp Chana Dal, 1 tsp Tuvar Dal, and 1 tsp Rice in 3 tbsp water for about 1 hour.
- To the soaked dal-rice mix, add 1 or 2 green chillies, 1/2" piece of ginger, and 1 tsp finely chopped coconut and grind to a smooth paste. Note: I do this while the Chukka Kura is cooking.
Prepping the Dahi
- Using a spoon or whisk, mix 1 cup Dahi well so that there are no lumps.
- Add 1/4 cup water and mix well.
Making Chukka Kura Majjiga Pulusu
- In a heavy-bottomed vessel, heat 1 tsp oil.
- Add 1/4 tsp methi seeds (fenugreek seeds) and stir-fry till they are golden brown.
- Now add 1/2 tsp mustard seeds, 1/2 tsp jeera, and 1 split red chilli.
- Stir-fry the mix till the mustard starts to crackle.
- Next, add 2 packed cups of finely chopped Chukka Kura and stir-fry for a few seconds.
- Add some salt and 1/2 cup water.
- Let the Chukka Kura cook and soften. It takes about 5 minutes.
- Now add the ground paste and 1/4 tsp turmeric, and mix well.
- Add 1/4 cup water and let the mix simmer for 2 to 3 minutes.
- Now turn the heat to low.
- Add 1 cup well-beaten dahi and mix well.
- If needed, add some water to adjust the consistency of the Chukka Kura Majjiga Pulusu.
- Let the Chukka Kura Majjiga Pulusu simmer for 2 to 3 minutes.
- Turn off the heat and cover the Kadhi. Let it rest for at least 10 minutes.
Serving Suggestions
- Serve Chukka Kura Majjiga Pulusu with rice and papad.
- Serve as a side to Kandi Podi Annam (Rice mixed with South Indian Gun Powder) or Nuvvula Podi Annam (Rice mixed with a roasted Til Powder).
Nutrition
Calories: 80 kcalCarbohydrates: 9 gProtein: 4 gFat: 4 gSaturated Fat: 1 gPolyunsaturated Fat: 0.4 gMonounsaturated Fat: 1 gTrans Fat: 0.01 gCholesterol: 8 mgSodium: 654 mgPotassium: 156 mgFiber: 2 gSugar: 4 gVitamin A: 771 IUVitamin C: 30 mgCalcium: 89 mgIron: 1 mg
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