Ingredients
- Kandipappu/Toor Dal - 100 gms
- Chukka koora/ Khatta palak - 2 cups, washed & chopped
- Onion - 1, medium size, chopped
- Tomato - 2, small size, chopped
- Green chillies - 3, split lengthwise
- Turmeric powder - ½ tsp
- Red chilli powder – ½ tsp, optional, for more spicy
- Ginger - 1”, chopped, optional
- Salt to taste
- Water as required
To Temper/Talimpu/popu/tadka
- Mustard Seeds - 1 tsp
- Minnapappu/ Urad Dal - 1 tsp
- Cumin Seeds - ½ tsp
- Garlic - 3, peeled, crushed
- Red Chillies - 2, broken into two
- Curry Leaves - 2 sprigs
- Asafoetida a pinch, optional
- Oil for tempering
To garnish
Coriander leaves a handful chopped
Preparation Method
Wash dal and chukka kura leaves separately under running water.
Add dal, chukkakura, onion, tomatoes, green chillies, ginger, red chilli powder and turmeric powder in the cooker.
Now pour two cups of water and pressure cook for 4 whistles.
Cool and open the pressure lid.
Mash the dal with pappuguthi/wood masher.
Add water, according to the desired consistency.
Keep a pan in the stove & pour oil for tempering. Add mustard seeds. Wait until it crackles.
Now add urad dal, cumin seeds, red chillies, crushed garlic, asafoetida & curry leaves. Sauté for a 4-5 seconds.
Pour this in the cooked dal. Add salt, mix well & remove from flame once it starts boiling.
Garnish with coriander leaves. Cover and leave for some time.
Serve with hot rice, avakai pachadi & vadiyallu of course with ghee.
Possibly related posts: (automatically generated)
- Related posts on chukkakoora
- Propagating Tomato plant from cuttings – Howto | Geekgardener’s Weblog
- Khatta Palak (Chukka Koora) Pacchadi
- Related posts on chukkakura
- Khatta Palak (Chukka Koora) Pacchadi
- Today’s Lunch
- chukka kura pappu
