Chukkakura, pesarapappu and lauki subzi (Khatta palak, moong dal lauki subzi)

Chukkakura or khatta palak is a green vegetable available year round in many parts of India. The leaves are medium to large in size and broad and arrow shaped. Chukka leaves look similar to spinach or palak. They have a tart taste reminding of citrus. The younger leaves are less acidic.

In USA the equivalent to this plant is green sorrel. Many Indians use green sorrel in their cooking in place of chukkakura.

Chukkakura plant is grown solely for its leaves. It has been used since ancient times both medicinally to aid digestion and for culinary purposes. Chukka leaves are high in vitamin C, calcium, magnesium and potassium.

Because the leaves are tart, the leaves are used many nonvegetarian dishes also.

In Andhra Pradesh many dishes like dals and subzis are made using chukkakura. Here is a recipe with sorakaya, moong dal and chukkakura. All the ingredients that are essential for daily meals.

Ingredients:

•      2 cups chukkakura chopped
•      1 cup sorakaya/lauki/bottle gourd pieces
•      1/2 cup moong dal
•      1/2 cup grated coconut (optional)

Seasoning:

•      2 Tsp. oil
•      1 or 2 red chile
•      1 Tsp. urad dal
•      1/2 Tsp. mustard seeds
•      1/2 Tsp. jeera seeds
•      Pinch of hing (asafetida)
•      Few curry leaves
•      Salt to taste

Directions:

1.      Soak moong dal for about 2 hours.
2.      Wash and clean chukkakura.
3.      Chop the vegetable in to pieces.
4.      Wash and peel sorakaya.
5.      Cut into small pieces.
6.      Heat oil in a thick pan.
7.      Add red chile, and urad dal.
8.      Cook for a minute.
9.      Add mustard and jeera seeds.
10.      When mustard seeds are spluttering add hing and curry leaves.
11.      Add lauki pieces.
12.      Cook for a few minutes.
13.      Wash and drain moong dal.
14.      Add drained dal to the ingredients in the pan.
15.      Mix well.
16.      After a few minutes, add chopped chukkakura.
17.      Add salt and mix well.
18.      Add grated coconut (optional).
19.      Cover and cook on low heat.
20.      Keep mixing so that the subzi is not burnt.
21.      When the dal and lauki pieces are soft, stop cooking.
22.      The subzi must not be overcooked and mushy.
23.      Keep covered and let it cool a bit.
24.      Transfer to a serving dish.
25.      Garnish with cilantro and fresh grated coconut.
26.      A healthy and tasty side dish for roti and rice.