is also known as chukka koora, ambat chukka, green sorrel etc. Chukka kura looks just like spinach or palak but is sour in taste This green leafy vegetable
is available in Andhra and a variety of dishes are prepared with it like Chukka kura pappu (a dal with green sorrel), lamb with chukka kura. Chukka koora is extremely sour leafy green vegetable round thick leaves; light green in color and very easy to cook. It is often cooked with taro leaves as it helps dissolve the oxalic acid crystals from taro leaves. Also it helps the texture of the prepared vegetable. It is also known as green sorrel. Green sorrel is common in France and is just catching in American kitchens because it melts into a sauce; its sour flavor is completely unique--there's really nothing else like it. Oxalic acid gives the herb its characteristic sour taste. If you're deficient in iron and calcium, use sorrel in moderation. On the other hand, this pungent sorrel leaves
is used orally for inflammation of the nasal passages and respiratory tract, and as an adjunct to antibacterial therapy. Some people use sorrel for its diuretic properties too. For preparing the Chukka koora
chutney, in a pan dry roast cumin and sesame seed and blend them. In the same pan now add little oil add garlic and green chillis, saute them for 3mins and blend till it becomes a fine paste. Take the same pan add oil, add chukka koora or cook till it changes its colour or mushi, then add the blended paste of garlic, chillies and cumin, sesame seeds powder mix well and switch of the flame immediately. If required add tempering, add oil red chilli dry, mustard seeds, cumin seeds, curry leaves, urad dal pour this tempering to the chutney mix well and have with rice. This can store for 1 week. There are several types of sorrel, but the varieties most used are sorrel leaves that are about the size of spinach leaves; they taste best. Rinse the sorrel well before use. Chukka koora is rich in vitamin C and carotenoids, including beta-carotene and lutein; also contains quercetin, an antioxidant. Sorrel leaves are most prominent in France, Greece, Egypt, Rome, and the Caribbean. The sorrel plant contains nutraceleuticals, which are said to be helpful to people’s health. Sorrel contains high amounts of vitamin C, vitamin A, magnesium, calcium, and potassium. The anti-oxidant properties in the sorrel plant can help fight the signs of aging. It can help protect against free radical damage that can leave the skin looking aged and wrinkled. Free radicals also have a hand in causing stroke and Alzheimer’s disease, along with many other problems. When used as a dried herb, the leaves of the sorrel plant can be used to treat itchy skin, fever, scurvy, and ringworm. Sorrel can be cut thinly and sprinkled over soups and salads to help relieve these ailments. Even if you don’t suffer from these issues, sorrel makes a great addition to a meal. Sorrel can be incorporated into meals as a sauce that can go over fish or chicken dishes. When the leaves are consumed dry and fresh, it acts as a diuretic and can clear out the body’s system. Unlike the gongura pachadi, Chukka koora pachadi
is also much similar in flavor – tangy and spicy. This vibrant green colored chutney is so good that you could eat it even without the seasoning. But I feel a pachadi is incomplete without the tempering though sometimes it could overshadow the flavor of the main ingredients. Tempering is a very important and integral part of our Indian cooking. With a garlicy flavor, a good balance of tart and spice, freckled with a colorful spice tempering and curry leaves, chukkakura chutney can be savored with hot rice, a generous helping of melted ghee and chopped raw onions. Serve your family and friends, the elegant accompaniment to a festive meal. View the making of Khatti Palak Chutney Chukka Koora at:
Summary: hatti palak also called as chukka koora made into simple chutney
- cumin seeds - 1 - tsp
- garlic - 10 - number
- green chillies - 5 - number
- Katti palal - 7 - bunch
- oil - 1 - cup
- sesame seeds - 2 - tbsp
- In a pan dry rost cumin and sesame seed and blend them.
- In the same pan now add little oil add garlic and green chillis saute them for 3min and blend till it becomes fine paste.
- Take the same pan add oil, add chukka kooraor cook till it changes its colour or mushi, then add the blended paste of garlic,chillies and cumin, sesame seeds powder mix well and switch of the flame immdly.
- If required add tempering, add oil red chilli dry,murstad seeds,cumin seeds,curry leaves,urrad dal pour this tempering to the chutney mix well and have with rice.This can store for 1 week.
Cooking time (duration): 25
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: lunch
Recipe by Vahchef