Even though Andhra is famous for its pickles, podis and chutneys, the telugu people also make a range of dals ( pappu ) with a whole host of greens and vegetables. A dal with greens that is a breeze to prepare despite long list of ingredients is the Chukkakura pappu. The chukkakura pappu is a classic down to earth Andhra recipe which is nutritious, full of iron and protein and a flavour which is irrestible with finger licking goodness. The Chikkakura pappu is one of the favourite pappu of telugu speaking people. One advantage of Chukkakura is that it cooks very quickly. Chukkakura is a green leafy vegetable which is mildly sour in taste and found very common in any part of Andhra pradesh. In this article we will learn how to prepare Chukkakura Pappu..
Ingredients required : - Tur dal / red gram dal / Kandi pappu -- 1 small cup
- Onion - 1 no chopped
- Tomato - 1 no chopped
- Turmeric powder - 1 big pinch
- Green chillies - 3 to 4 nos cut lengthwise
- Chopped ginger - 1/2 tsp
- Salt to taste
- Water - 2 cups
For seasoning / popu :
- Garlic cloves crushed - 3 to 4 nos
- Red chillies dry, deseed and tear - 2 nos
- Mustard seeds - 1/2 tsp
- Fresh curry leaves - 12 to 15 nos
- Oil - 2 tsp
- Place Tur dal, Chukkakura leaves, onions, tomatoes, green chillies, ginger and turmeric powder in a pressure cooker. Add 2 cups of water and pressure cook upto 2 or 3 whistles. Cook till dal is almost cooked
- Now heat oil in a heavy bottomed vessel, add mustard seeds and as they splutter, add cumin seeds, garlic, red chillies and curry leaves and stir fry for few seconds
- Add this to the pressure cooked dal and combine. Cook on a slow flame to medium flame for few minutes.
Serve the Chukkakura pappu with steamed hot rice and ghee..
We can also make Chukkakura Pachadi using Chukkakura leaves.
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