Chukkakura pachadi - Khatta palak or sorrel leaves chutney - a traditional Andhra style pachadi recipe with chukkakura also called khatta palak or garden sorrel and sesame seeds in a mortar pestle.
Chukkakura called as sorrel leaves in English is a type of green leafy vegetable which is sour in taste. This is a winter veggie and today I have used the leaves which are grown in my terrace garden.
We usually get these leaves in the market all year round but I couldn't grow these leaves at home in summers.
Generally, we make dal using these leaves but this chutney tastes good and stores for a day at room temperature and for a couple of days in the refrigerator.
I have used sesame seeds to make this recipe, you can substitute it with peanuts as well. As these leaves are quite sour in taste, these seeds help in balancing the sourness.
There are other Andhra style chutney recipes on this blog, do check them out.
How to make chukkakura pachadi with step by step pictures :
- Roughly chop
chukkakura (Khatta palak) leaves and onion and keep them aside.
- Take a pan and add 1 tablespoon of oil.
- Add 1 tablespoon urad dal and let it fry till it turns golden brown.
- Now add cumin seeds and methi seeds and let them fry for a minute.
- Add chopped green chili and fry for a couple of more minutes.
- Add a pinch of hing and mix well.
- Now take these ingredients, garlic, and salt into a mortar pestle.
- To the same pan, add chopped leafy greens, turmeric powder and cook it for 3 - 4 minutes.
- Cooked and wilted leaves will look like this.
- Make a rough paste of urad dal mixture in the mortar pestle like this. You can do this chutney in a mixer grinder as well. Before adding the cooked sorrel leaves, grind the dal mixture.
- Add ¼ cup roasted sesame seeds to the mortar pestle.
- Make a rough paste of everything. You can use a mixer grinder but make sure you won't make a smooth paste.
- To this rough mixture, add wilted greens, crush the leaves and mix everything well.
- Now add roughly chopped onions and crush them slightly. The chutney is now ready to serve!
Sorrel leaves chutney recipe:
Chukkakura pachadi
Ingredients
- 1.5 cups chopped chukkakura
- ¼ cup sesame seeds
- 1 tablespoon urad dal
- 1 medium-sized onion
- ½ teaspoon cumin seeds
- ¼ teaspoon methi seeds
- ¼ teaspoon turmeric powder
- 3 green chili
- 5 garlic cloves
- 1 tablespoon coconut oil or any cooking oil
- Pinch of hing
- Salt to taste
Instructions
- Roughly chop chukkakura (Katta palak) leaves and onion and keep them aside.
- Take a pan and add 1 tablespoon of oil.
- Add 1 tablespoon urad dal and let it fry till it turns golden brown.
- Now add cumin seeds and methi seeds and let them fry for a minute.
- Add chopped green chili and fry for a couple of more minutes.
- Add a pinch of hing and mix well.
- Now take these ingredients, garlic, and salt into a mortar pestle,
- To the same pan, add chopped leafy greens, turmeric powder and cook it for 3 - 4 minutes.
- Leaves will be cooked and wilted like this.
- Make a rough paste of urad dal mixture in the mortar pestle like this.
- Add ¼ cup roasted sesame seeds to the mortar pestle.
- Make a rough paste of everything. You can use a mixer grinder but make sure you won't make a smooth paste.
- To this rough mixture, add wilted greens and crush the leaves so that everything is mixed.
- Now add roughly chopped onions and crush them slightly. The chutney is now ready to serve!
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