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CHUKKAKURA PAPPU
RED SORREL WITH REDGRAM
Chukkakura (Red Sorrel) is a thick leafy vegetable available in tropical regions. Widely used as a co-ingredient of several other vegetables, lentils and non-veg items like mutton, chicken, fish, prawn and crabs.


Ingredients:

Chukkakura leaves : 2 Cups
Red gram : 1 Cup
Tomato pieces : 1 Cup
Tamarind : Small lemon size
Cumin seeds : 1 Tea spoon
Coriander Powder : 1 Table Spoon
Turmeric Powder : 1 Tea spoon
Mustard seeds : 1 Spoon
Curry leaves : 1/4 Cup
Salt : As required
Refined oil : 100 ml
Garlic Bulbs : 1/4 Cup
Red chilly Pieces : 6 Nos
Green Chilies : 6 Nos
Finely Chopped coriander leaves : 1/2 Cup



 

1. Wash the red gram thoroughly, add turmeric powder and cook until smooth.

2. Extract pulp from tamarind.

3. Take a deep bottomed pan. Add the cooked red gram. Chop the red sorrel leaves and add. Pour two cups of water, tamarind pulp and cook. As the cooking is in progress, add the tomato pieces, coriander powder, salt and lengthwise split green chilies. Cook till the ingredients are well blended and forms a thick dough.

4. Add oil to a frying pan and heat. Add red chilly pieces, garlic bulbs, mustard seeds, cumin seeds and the curry leaves and saute till brown. Add this to the dough and mix well. Top the preparation with chopped coriander leaves.

5. Best with rice and Chapaties


Preparation Time: 30 minutes Serves: 4 Persons
Recipe Origin: India
Submitted by:
M.P.R.Radhakrishna

India
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