Chukkakura pachadi recipe – Khatta palak chutney
Chukkakura pachadi – Khatta palak chutney – a traditional Andhra style pachadi recipe with chukkakura also called as 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 around 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.
Other pachadi or chutney recipes on this blog are here. Please do check them out.
If you try this recipe or any of my recipes, please share your valuable feedback. I would love to hear your feedback on any of my recipes. You can share the feedback here or on my personal Instagram or Facebook page. Please do share the recipe if you like it 🙂
Chukkakura pachadi – Khatta palak chutney recipe:
Andhra style pachadi or chutney recipe with chukka kura or Khatta palak.
- 1.5 cups chopped chukkakura
- 1/4 cup sesame seeds
- 1 tbsp urad dal
- 1 medium-sized onion
- 1/2 tsp cumin seeds
- 1/4 tsp methi seeds
- 1/4 tsp turmeric powder
- 3 green chili
- 5 garlic cloves
- 1 tbsp coconut oil or any cooking oil
- Pinch of hing
- Salt to taste
-
Roughly chop chukkakura (Katta palak) leaves and onion and keep them aside.
-
Take a pan and add 1 tbsp of oil.
-
Add 1 tbsp 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 1/4 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!
Step by step details to make khatta palak chutney:
- Roughly chop
chukkakura (Khatta palak) leaves and onion and keep them aside.
- Take a pan and add 1 tbsp of oil.
- Add 1 tbsp 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.
- Add 1/4 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!
Happy Cooking! And if you like this recipe, please show some love by sharing and commenting 🙂
You May Also Like
Dosakaya Pachadi | Yellow Cucumber Chutney | Dosakaya Roti pachadi Recipe
Ginger chutney | Allam pachadi recipe
