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Chukka Kura Salan

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Chukka Kura Salan Recipe, How To Make Chukka Kura Salan Recipe

Chukka kura salan is a daily affair dish at domestic homes and a best way to incorparate greens in the regular diet.

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About Recipe

How to make Chukka Kura salan

(18 ratings)
2 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Chukka Kura salan
Author : Vahchef
Main Ingredient : Other
Servings : 4 persons
Published date : January 21, 2019


Ingredients used in Chukka Kura salan
• Green chilies - 2 numbers.
• Turmeric powder - pinch.
• Chili powder - 1 tablespoon.
• Coriander powder - 1 teaspoons.
• Cumin powder - 1/2 tea spoon.
• Curry leaves - 2 springs.
• Ginger garlic paste - 1 tea spoon.
• Red chilies - 3 number.
• Kalonji (optional) - 1/4 tea spoon.
• Methi seeds - 1/8 tea spoon.
• Cumin seeds - 1/4 tea spoon.
• Mustard seeds - 1/4 tea spoon.
• Salt - to taste.
• Oil - 1 tablespoon.
• Coconut powder - 1 tablespoon.
• Sesame seeds - 1 tablespoon.
• Peanuts - 1 tablespoon.
• Coriander leaves(chopped) - 1/2 bunch.
• Mint leaves(chopped) - 1/2 bunch.
• Chukka kura - 150 grams.
• Onion (sliced) - 1 number.
• Water - as required.
Method:
  • Dry roast peanuts on slow flame then add sesame seeds to it and saute it. Later add coconut powder and saute it again.
  • Transfer all this into a blender and grind to fine paste by adding little water.
  • Heat oil in a pan add mustard seeds, when mustard seeds splutter add cumin seeds, red chilies, methi seeds, kalonji (optional), add sliced onions, salt, curry leaves, cook this till onions are golden in colour.
  • Then add ginger garlic paste, cook this till raw flavour is gone, add turmeric powder, red chili powder, cumin powder, coriander powder, green chilies, above prepared paste along with water like a thin paste.
  • Cook this on a slow flame for about 30 minutes, then add chopped coriander leaves, chopped mint leaves, once it comes to boil, add chukka kura mix it well, cook this for about 1 minute then switch off the flame.





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krishnanand Posted on Fri May 26 2017

thank you

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krishnanand Posted on Fri May 26 2017

thank you

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