Chukkakura Pappu is a traditional Andhra-style dal made with tangy sorrel leaves and protein-rich toor dal. Its natural sourness blends beautifully with spices and tempering, making it a perfect side for hot rice and ghee. A comforting, homely dish with a simple yet irresistible flavor.
Ingredients
- Chukkakura (Sorrel leaves) – 1 cup (washed & chopped)
- Toor dal – ½ cup
- Green chillies – 2–3
- Onion – 1 (chopped)
- Turmeric – ¼ tsp
- Tamarind (optional) – small piece
- Salt – to taste
- Red chilli powder – ½ tsp
Tempering
- Oil – 1 tbsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Garlic – 4 cloves (crushed)
- Dry red chillies – 2
- Hing (asafoetida) – a pinch
- Curry leaves – few
Instructions
- Pressure cook toor dal with turmeric and a few drops of oil for 3–4 whistles.
- In another pan, cook chopped chukkakura with green chillies, onions, and a little water until soft.
- Mash the dal and add it to the chukkakura mixture.
- Add salt, red chilli powder, and tamarind (if using). Let it boil for 5 minutes.
- Heat oil, add mustard seeds, cumin seeds, garlic, dry red chillies,curry leaves and hing for tempering.
- Pour the tempering into the dal, mix well, and serve hot with rice.
Health Benefits
- Rich in Iron and Vitamin C: Sorrel leaves (chukkakura) help combat anemia and improve immunity.
- Supports Digestion: Their tangy nature stimulates digestive enzymes and aids bowel movements.
- Low in Calories, High in Fiber: Ideal for weight management and diabetic-friendly diets.
- Antioxidant Properties: Helps flush toxins from the body and improves liver health.
- Balances pH: Sorrel’s natural acidity can help maintain a healthy stomach environment.
- Protein from Dal: Toor dal adds plant-based protein, supporting muscle strength and energy.