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Chukka Aaku Pachadi | How to make Chukka Aaku Chutney

Chukka Aaku Pachadi is a chutney made with Indian Sorrel or Ambat Chukka that can be served with rice.

Chukka Aaku is also called as Ambat Chukka or Indian Sorrel. I am not sure exactly about the Indian name. However, it is slightly sour in taste and makes a wonderful greens for making chutney or pachadi.

When we recently got this, Amma also made a kura with this, which was a hit, then she decided to make this pachadi, which tasted so good with steamed rice and ghee. I had clicked a hurried one with my phone, these days it has become real hard to setup the photo shoot for an elaborate one.

Anyway you have access to these greens, you must try this version.

Chukka Aaku Chutney - Indian Mini Thali  PIN This for Later!Chukka Aaku Pachadi

Chukka Aaku Pachadi | How to make Chukka Aaku Chutney

Ingredients Needed:

1 cup Chukka Aaku
1 Onion
3 to 4 Cloves Garlic
2 to 3 Green Chilies
Salt to taste
1 tsp Cooking Oil
1 inch Tamarind

How to make the Pachadi

Wash and chop the greens fine.
Heat a pan with oil, saute the onions, garlic, green chillies and green leaves.
Transfer to a plate, add the tamarind and allow it to cool.
Grind to a fine paste.
Serve this with Steamed Rice and Ghee.

Notes:

You can temper this again with curry leaves and mustard, however the chutney was delicious as such.

Chukka Aaku Chutney

Chukka Aaku Pachadi | How to make Chukka Aaku Chutney
Chukka Aaku Pachadi is a chutney made with Indian Sorrel or Ambat Chukka that can be served with rice.
  • CourseChutneys, Dips and Spreads
  • CuisineAndhra Pradesh
  • By Cook MethodStovetop
  • OccasionEveryday Meal
  • By DietHealthy Recipes
  • Dish TypeUnder 5 Ingredients
  • KeywordChutney for Rice
Prep Time5 Minutes
Cook Time10 minutes
Ingredients
  • 1cup Chukka Aaku
  • 1 Onion
  • 3 to 4 Cloves Garlic
  • 2 to 3 Green Chilies
  • Salt to taste
  • 1tsp Cooking Oil
  • 1inch Tamarind
Instructions
  1. Wash and chop the greens fine.
  2. Heat a pan with oil, saute the onions, garlic, green chillies and green leaves.
  3. Transfer to a plate, add the tamarind and allow it to cool.
  4. Grind to a fine paste.
  5. Serve this with Steamed Rice and Ghee.
Recipe Notes

You can temper this again with curry leaves and mustard, however the chutney was delicious as such.

This is part of July Week 4, Cooking from Cookbook Challenge Group.

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The post Chukka Aaku Pachadi | How to make Chukka Aaku Chutney appeared first on Cooking 4 all Seasons.



This post first appeared on Cooking 4 All Seasons, please read the originial post: here

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