Q: u003cemu003eIs chukka kura pappu good for summer?u003c/emu003e

A: Yes, u003cstrongu003echukka kura pappu is an ideal dal recipe for summeru003c/strongu003e. The natural sourness of chukka kura (Indian sorrel) has a u003cstrongu003ecooling effect on the bodyu003c/strongu003e and helps balance internal heat. Paired with toor dal and served with rice, it makes for a light, comforting summer lunch.

How to make Chukka Kura Pappu, Andhra Sorrel leaves Pappu

A Dal That Feels Like Home

There’s something deeply grounding about a bowl of chukka kura pappu/ Andhra Pappu. It doesn’t shout. It doesn’t sparkle. But it heals — quietly, deeply, and in ways only time-tested recipes can. In my childhood summers, sorrel leaves dal was the kind of food that came without fuss — just rice, a dollop of ghee, and this tangy, soul-settling pappu. No onion, no tomato, no masala. Only what the land gave that season — and what the body needed.

Ancient Dal Wisdom from Andhra Kitchens

Long before tomatoes entered Indian kitchens, sour greens like chukka kura (Indian sorrel) were the backbone of everyday Andhra meals. Chukka kura was prized for its cooling effect, especially in the dry heat of the Deccan. In rural homes, women simmered it with kandipappu (toor dal) in clay pots or iron kadais, allowing the leaf’s natural tartness to flavor the dish. This dal, often prepared without onion or tomato, was part of sattvic meals served during vrathams, postpartum care, and festivals. More than just food, it was a form of healing — balancing pitta, aiding digestion, and offering iron in every spoon.

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Ingredient Role for Chukka Kura Pappu

Ingredient	Role in Recipe
Chukka Kura (Indian sorrel leaves)	Main leafy green; provides a natural tangy flavor and cooling effect
Toor dal (Kandipappu)	Protein base; balances the sourness with earthy comfort
Green chilies	Adds gentle heat to balance the tang
Garlic (optional)	Adds rustic flavor and digestive warmth
Turmeric powder	Natural antiseptic and color enhancer
Salt	Balances flavors
Water	Used for cooking dal and greens
Mustard seeds	Tempering agent for nuttiness and aroma
Cumin seeds	Adds earthiness and helps digestion
Dry red chili	Traditional spice used in tempering
Curry leaves	Adds depth and fragrance
Asafoetida (hing)	Aids digestion and enhances the dal’s aroma
Oil or Ghee	Used for tempering; brings richness and flavor cohesion

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How to make Chukka Kura Pappu, Andhra Sorrel leaves Pappu

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: Main courseCuisine: Andhra Cuisine / South IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Chukka Kura Pappu is a rustic Andhra-style dal cooked with Indian sorrel leaves, toor dal, and green chilies — without onion or tomato. Naturally tangy and cooling, it’s perfect with hot rice and ghee.

Ingredients to make Chukka Kura

2 cups, 2 Chukka kura/ Sorrel leaves
(roughly chopped, loosely packed)
½ cup ½ Toor dal
¼ teaspoon, ¼ Turmeric powder
Salt – to taste
1½ +½ cup, 1½ +½ Water (approx.)
Tempering:
3 to 4 cloves, 3 to 4 Garlic cloves
(crushed, optional)
2 to 3 nos. 2 to 3 Green chilies (slit)
½ teaspoon, ½ Mustard seeds
½ teaspoon, ½ Cumin seeds
1½ teaspoon, 1½ Oil or ghee
1 nos. 1 Dry red chili
Curry leaves, 1 sprig
Hing, a pinch (optional)

Directions to Sorrel Leaves dal

Cook the Dal
Wash toor dal and add it to a pressure cooker with turmeric, salt, few jeera and water. Pressure cook for 3–4 whistles until soft and mashable.
Prepare Chukka Kura
While the dal cooks, Pluck only the leaves and tender stems of chukka kura. Discard thick or fibrous stalks. Wash the leaves in water 2–3 times until grit settles and the water runs clear. Drain and set aside. wash and finely chop chukka kura.
Combine
Mash the dal lightly and add the washed chukka kura.
Add salt, adjust water as needed, and simmer on low flame for 5–7 minutes to blend flavors.
Tempering
In a small pan, heat oil/ghee and add mustard seeds.
Once they splutter, add cumin, red chili, green chilli, curry leaves, and hing.
Pour the tempering over the simmered dal and mix well.

Notes

1 cup = 250 ml

Directions to makeimages andhra sorrel leaves pappu with step by step images

Cook the Dal
Wash toor dal and add it to a pressure cooker with turmeric, salt, few jeera and water. Pressure cook for 3–4 whistles until soft and mashable.
Prepare Chukka Kura
While the dal cooks, Pluck only the leaves and tender stems of chukka kura. Discard thick or fibrous stalks. Wash the leaves in water 2–3 times until grit settles and the water runs clear. Drain and set aside. Finely chop chukka kura.
Combine
Mash the dal lightly and add the washed chukka kura.
Add salt, adjust water as needed, and simmer on low flame for 5–7 minutes to blend flavors.
Tempering
In a small pan, heat oil/ghee and add mustard seeds.
Once they splutter, add cumin, red chili, green chilli, curry leaves, and hing.
Pour the tempering over the simmered dal and mix well.

Traditional Andhra-style Chukka Kura Pappu recipe made with toor dal and sorrel leaves, served without onion and tomato — simple Telugu dal perfect for summer lunch.

Pro Tips to make best Chukka Kura Pappu

Use fresh, tender chukka kura: Avoid over-matured leaves or thick stems; they can taste bitter or take longer to soften.
Cook dal and greens separately: This preserves the distinct flavor and prevents over-souring.
Use an iron kadai to sauté the leaves for a natural iron boost and traditional flavor.
Don’t overcook the greens: Just wilt them gently — this helps retain their sourness and nutrients.
Adjust sourness naturally: If your chukka kura isn’t very tangy, a small drop of tamarind can be added — but traditionally, it’s not needed.

Serving Suggestion

Serve hot chukka kura pappu with steamed rice and a spoon of homemade ghee.
Pair with appadam (papad), pickle, or a simple dry vegetable curry.
Add a side of curd or buttermilk to complete a soothing summer meal.

FAQ – Chukka Kura Pappu

Q: Can I make chukka kura pappu without onion and tomato?

A: Yes, this is actually the traditional way to make chukka kura pappu without onion and tomato. The sorrel leaves provide enough tang, and this version is lighter, more digestible, and perfect for vrat (fasting) or summer meals.

Q: Is chukka kura pappu good for summer?

A: Yes, chukka kura pappu is an ideal dal recipe for summer. The natural sourness of chukka kura (Indian sorrel) has a cooling effect on the body and helps balance internal heat. Paired with toor dal and served with rice, it makes for a light, comforting summer lunch.

Q: Can I use moong dal instead of toor dal in chukka kura pappu?

A: Absolutely! You can make chukka kura pappu with moong dal for a lighter, faster-cooking version. Moong dal is softer, easier to digest, and cooks quickly without pressure cooking — perfect for babies, elders, or anyone on a gentle diet.

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This traditional Amla Rasam, also known as Usirikaya Chaaru, is made with halved gooseberries, garlic, and freshly crushed spices. It starts with tempering to enhance flavor and is perfect for summer or anytime your body needs a gentle, immunity-boosting dish.