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Khatti Palak Stew

15 Jan

Chukkakura Ava Pulusu.

Katti palak / green sorrel leaves / ambat chuka / chukka kura is a green leafy vegetable that looks a lot like spinach but quite sour in taste. Here, the leaves are finely chopped and boiled in mustard sauce. The resulting stew is sour with heat from mustard seeds and red chiles.
Makes: around 3 Servings of Chukkakura Ava Pulusu.


Katti Palak / Green Sorrel 1 1/2 Cups Packed
Besan / Gram Flour 1 tbsp
Tamarind Extract 1/2 tsp
Green Chiles 2
Whole Dried Red Chile 1 – 2
Mustard Seeds 1 tsp
Turmeric Powder a pinch
Salt to taste


Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Broken Red Chiles 4
Asafoetida a Pinch
Oil 2 tsps

Method of preparation:

Remove stems, wash and chop katti palak leaves.
Remove stems, wash and slice the green chiles.
Grind red chile and mustard seeds into fine powder using a spice blender.
Whisk together besan with half a cup of water without any lumps.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add malabar spinch, green chiles and salt.
When leaves wilt a bit, stir in besan mixture, tamarind extract, a cup of water and turmeric.
Bring to bubble and let it cook on medium flame for 2 – 5 minutes.
Finally mix in ground mustard seeds powder and remove from heat.
Serve katti palak stew with steamed rice and a dollop of ghee.
Notes: Make sure the green sorrel leaves are completely cooked before removing from heat.

Suggestions: If the besan still tastes raw, put the stew back on heat and let it bubble for 3 more minutes. If the leaves are not sour enough, squeeze a little bit of lemon juice or add more tamarind pulp.
Variations: You can also boil all the ingredients first and do the tempering last.
Other Names: Khatti Palak Stew, Chukkakura Ava Pulusu, Ambat Chuka Stew, Green Sorrel Leaves Stew.