Authentic Andhra ~ Chukkakoora Pappu

I think chukkakoora is 'an unheard entity' outside Andhra. As the famous gongura, these leafy greens are exclusive to that state, have a characteristic sourness to them and taste delicious. This pappu has become a rare treat for us since chukkakoora is not available locally. Fortunately, M remembered to get the seeds last time when he visited India and we could grow/enjoy our own chukkaku this summer. I used them to prepare this yummy pappu last week.

This authentic and quintessential Andhra dish is going to be my second day entry of BM#8 with the theme "cooking with five or less ingredients". Check what my fellow marathoners are cooking.

Ingredients:(For 3 - 4 servings)

1/2 cup toordal

1.5 cup chukkakoora leaves, washed and roughly chopped

1 Onion, minced

1 tsp Chilli powder

Salt to taste

For tadka: 2 -3 tsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, a pinch of asafoetida powder and 1/4 tsp turmeric powder

Note:

1. Tadka / Seasoning + Salt together are considered as one ingredient according to the marathon rules.

2. Chukkakoora leaves are usually sour as gongura and so tamarind is not added usually while preparing this dal. Green chillies can be added, if preferred.

Method:

* Cook toordal in a pressure cooker / sauce pan and keep aside.

* Heat oil in a pan and add mustard seeds and cumin seeds. When mustard seeds start to splutter, add asafoetida, turmeric powder and onion.

* Fry until onion turns translucent and then add the chukkakoora leaves. Saute until the leaves are cooked.

* Next add the cooked dal, chili powder and salt to the cooked greens and mix well. Simmer for a couple of minutes more and turn off the stove.

* Serve with hot rice and ghee.

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