ChukkaKura Pachadi ~ Khatti Palak Chutney ~ Ambat Chukka Chutney ~ Green Sorrel chutney

 Chukkakura chutney is one of the traditional and regional chutney varieties which is prepared in Andhra. Chutney's are must in South Indian thali. Chukka akku || chukkakura is also known as Ambat chukka/ green sorrel in English, Pundi in Kannada, Chukka kerrai in tamil, Khatti palak in hindi. This Chukka akku is green leafy vegetable widely available in Andhra and also in some areas of South India. This green leafy vegetable looks like spinach  and taste sour like red sorrel (gongura). This chukka akku taste same as gongura, but in my view sourness of Ambat chukka is bit less compared to red sorrel(gongura). This chukka akku is my favorite, whenever I go my mom's place or in laws place I ask to bring this green leafy vegetable🤗. We can prepare chukkakura pappu which is very yummy with its sour taste😋😋. 

      We can prepare it in few different varieties, today I am posting the way which I regularly prepare. Adding raw onions pieces to the chutney adds extra taste with its crunchy texture. The taste of this chukkakura chutney depends on the ingredients which we fry the seasoning and grind it first. Adding very little amount of menthi seeds(fungreek seeds) gives good flavor to the chutney. 

Let's start recipe... 

Preparation Time : 10 minutes
Cook Time : 20 minutes
Serves : 4 people 
Category : Chutney's
Recipe Cuisine: Andhra 
Main ingredients : Chukka akku
Author : ArunaSarasChandra

Ingredients to prepare a ChukkaKura chutney

Chukka akku - 1 bunch 

For grinding

Oil - 1 tsp
Coriander seeds - 2 tsp
Urad dal - 1tsp
Mustard seeds - 1/2 tsp
Fenugreek/Methi seeds - 1/4 tsp
Red chilli - 2
Green chilli - 1

For seasoning 

Oil - 1 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Curry leaves - 1 sprig
Red chilli - 1 
Hing - a pinch

Turmeric powder - 1/4 tsp
Salt - as per taste
 Onion - 1

Instructions  to prepare ChukkaKura chutney :-

1) Clean the Chukka akku in water 2 to 3 times. So that the leaves are clean without any dust. 

2) Take a pan add 1 tsp of oil, let it heat for a second then add coriander seeds. Fry it for a second. 

3) Now add urad dal, mustard seeds, fenugreek seeds one after other fry it till you get nice aroma. 

4) Now add red chillies and fry it well, take it into mixer jar and let it cool. (I used only 2 red chillies while grinding)

5) In the same pan add washed Chukka akku leave along with green chillies and fry it. 

6)  Mean while grind the fried ingredients first to coarse powder. 

7) check the Chukka akku leaves, it will leave water,mix it. 

8) Fry until water evaporates. 

9) Let it cool for a second and take it into mixer jar  and  add turmeric powder and salt. 

10) Grind it for a second no need to add water. 

11) Cut onions into small pieces. 

12) Now add the prepared chutney into onions and mix it well. 

13) Take another pan add 1 tsp of oil add all the seasoning one after other and fry it well. Add the seasoning to the chutney. 

Yummy, spicy and tasty ChukkaKura chutney is ready to serve 😋😋. We can have it with hot steamed rice with a dollop of ghee, it tastes delicious 😋🤗. 

Note

◆ You can use garlic while grinding seasoning. 

◆ You can fry green chilli along with red chillies. 

◆  I adjusted red chillies while grinding according to taste. 

Tips

● Do not burn seasoning while frying. 

● Adjust  chillies according your taste and spicy of chillies. 

● Use very less amount of Methi seeds(menthulu). Otherwise the chutney will taste sour. 


Also check other chutney varieties by clicking the link below image👇

              Guntur Dosakaya Pachadi

                 Brinjal chutney

                   Kobbari perugu pachadi

Ridge gourd chutney

         Coriander Tomato chutney

                        Coconut Chutney

            Raw Mango Moong dal chutney

                  Pudina coconut chutney

Hope you like this traditional ChukkaKura chutney. Give it a try and drop your comments in inbox.

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ArunaSaraschandra 😄

Kaju Curry || Kaju Masala Curry || Cashew nut curry || Restaurant style Kaju curry

Kaju Curry is rich, creamy, soft and delicious curry recipe which we regularly have it in marriages and parties. Kaju Curry is North Indian side dish, which we can have it with rotis, parathas, even with jeera rice and also with simple vegetable pulao. There are different variations of preparing Kaju Curry, like using fried cashew nuts, boiled and grinded cashew nuts and also heard of Goan style Kaju Curry but never tasted.  Though I regularly order paneer recipes but recently I had this Kaju Curry with kulcha (And also Kadai paneer with butter naans 😉) for Raksha Bandan with my cousins family @Krishna Bhavan restaurant, Adoni. Had a good food & time with niece Bhanvana and nephew Manoj😍.  Thought to post this Kaju Curry recipe from long back, at last today I am posting on hubby's demand 🤗.

    It is easy to prepare Kaju Curry with easily available ingredients . To prepare this Kaju Curry today I used soaked Kaju and poppy seeds(gasagaslu) paste to get rich creamy taste. Along with tomato puree and fried onions paste. Though the masala's used dominates  the sweetness of cahewnuts  still we get the richness of cashew with nice aroma. 

Let's start Recipe.... 

Kaju Curry ~ Restaurant style Kaju curry

Preparation Time : minutes
Cook Time : 20 minutes
Serves : 4 people 
Category : Lunch/ Dinner /tiffin                         box
Recipe Cuisine: North Indian 
Main ingredients : Cashew nuts
Author : ArunaSarasChandra

Ingredients to prepare Kaju Curry

Ingredients mentioned as per pic.. 

Cashew nuts - 1 cup
Onions - 2 (chopped)
Green chilli - 1 
Ginger - 1 tsp(chopped)
Tomatoes - 2 (chopped)
Cashewnut - 5 (for paste)
Poppy seeds(gasagasalu) - 1tsp
Cumin seeds - 1 tsp
Elachi - 2 
Cinnamon /dalchini - 1 inch
(From left in pic)
Turmeric powder - 1/4 tsp
Red Chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin/jeera powder - 1/2 tsp
Pepper powder - 1/4 tsp
Garam masala powder - 1/2tsp
Salt - as per taste
Kasuri Methi - 1 tsp
Butter - 2 tsp
Fresh cream - 2 to 3 tsp 
Oil - 3 tsp
Coriander leaves -१tsp(chopped)

Instructions to prepare Kaju curry :-

1) Soak cashew nuts and poppy seeds in hot water for 15 minutes. 

2) Take a pan add 1 tsp of butter along with cashew nuts.

3) Fry it till they turns golden brown and transfer into plate. 

4) In the same pan add 1 tsp of oil and roughly chopped onions, green chilli and ginger. 

5)  Saute the above well and let it cool. 

6)  Take a mixer jar add chopped tomatoes along with soaked cashew nuts and poppy seeds. 

7) Blend it to smooth paste and take it into cup. 

8) In the same mixer jar add fried onions mixture. 

9) Blend it to smooth paste. 

10) Now take a pan add 2 tsp of oil let it heat for a second add jeera, elachi, cinnamon one after other. Let it fry till you get nice aroma on low flames. 

11) Add prepared onion paste. Fry it on low flames for a minute. (As we already fried onions)

12) Then add tomato cashew paste to the above. 

13) Mix everything well, fry it till it oozes oil out. 

14) Then add spices turmeric, red chilli, cumin, coriander, pepper powders and salt.

15) Mix the above well by adding 1  glass of water. Adjust water as per your quantity.  Then add fresh cream mix everything well on low flame. Otherwise fresh cream will curdle. 

16) Add fried cashew nuts. 

18) mix the above and close the lid and cook for 3-5 minutes on low flames. 

19) Open the lid and add garam masala, kasuri Methi and give a quick mix. 

20) Close the lid and cook for 2 minutes lastly add finely cooped coriander leaves. Adjust water if it seems too thick. 

  Creamy and delicious Kaju Curry is ready.  Take it in a bowl garnish with cashew nuts, butter and coriander leaves. 

  We had this Kaju Curry with vegetable pulao for lunch. Enjoy your weekend with your loved ones 😍. 

 And had left over Kaju Curry with rotis for dinner😋😋. 

Note

◆ Instead of using cut half cashew nuts you can use whole kaju's. 

◆ You can also use garlic while frying ginger. 

 ◆ Adding fresh cream is optional. If fresh cream not available  you can add malai(megada) on low flames. 

◆ Instead of kasuri Methi you can also use dried Methi leaves. 

◆ Instead of butter you can also use ghee. 

◆ Adjus water as per your requirement. 

Tips

● To get  rich and cream texture I used soaked cashew nuts and poppy seeds paste along with tomatoes. (You can skip this cashew nd poppy seeds in 
paste). 

● Fry cashew nuts on low flames, so that they do not burn. 

 ●Kaju Curry texture will be bit thick. Adjust thickness according your wish. 

Check out few curry  and other recipes👇 

               paneer butter masala

                          Kadai Paneer

                      khova paneer 

              Sweet Coconut paratha

                                             Lachha paratha

Hope you like Kaju Curry recipe. Give it a try and drop your comments in inbox.

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Thanks for visiting my blog,

ArunaSaraschandra 😄

Usirikaya pulihora, Nelikai Chitranna, Nellikai Sadam, Amla Rice, Gooseberry rice , How to prepare Amla Rice(Pulihora)

Usirikaya in telugu is also known as Nellikai in kannada and Tamil, Gosseberry in English, Amla in hindi. Having any food prepared with Amla is very healthy. My MIL prepare 'Usirikaya niluva pachadi' in this season. We can prepare many recipes like  instant usirikaya/Amla chutney,  usirikaya pachadi( amla pickle), usirikaya pulihora, amla jam, amla murabba, amla candy sweet & salt dry amla etc., Will try to update the mention recipes in this season. Todays recipe Usirikaya pulihora is very easy to prepare  and tastes little sour (vagaru in telugu)😋. Usirikaya pulihora tastes depends on the quantity of amla's added to required amount of rice. 

         In the above mentioned recipes salted dry amla is my favourite. I keep this dry salted amla handy in my bag. So that i can have it whereever i want 🤗. I likes its natural  sweet & sour taste with additionally added salt. Usirikaya is rich in Vitamin C & A, having alma daily will prevents hair fall , slows down ageing, good for heart. It also improves immunity and protects body agiansts infection  and lots more. 

               Usirikaya Pulihora

Preparation Time :  10 minutes  
Cook Time : 15 minutes
Serves : 1 bowl pulihora
Category : Lunch/ Dinner /tiffin                         box
Recipe Cuisine: Indian
Main ingredients : Usirikaya &                                          Rice
Author : Aruna

Ingredients to prepare Usirikaya Pulihora

Usirikaya/amla -5 (medium size)
Rice - 1 bowl
Ground nuts - 2tsp
Cashew nuts - 5
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Urad dal - 1/2 tsp
Chana dal- 1/2 tsp
Oil - 4 tsp
Green chillies - 4
Red Chillies - 2
Ginger - 1tsp
Hing - 1/4 tsp
Turmeric powder - 1/4 tsp
Curry leaves - 1 sprig
Coriander leaves - 1 tsp

Instructions to prepare Usirikaya Pulihora

1) Keep cooked rice ready.

2) Clean amla's with water and tap it with dry cloth. 

3) Cut the amlas into pieces by removing seed.

4) Take a mixer jar add chopped amla pieces and 1 green chilli.

5) Blend it to smooth mix  without adding water. You can also grate amla instead of blending.

5) Now take a pan add 3 - 4 tsp of oil  let it heat for a second. Add mustard seeds once it start splutters add cumin seeds ground nuts, channa and urad dal. Fry till dal and nuts changes to golden brown color.

6) Now add cashew nuts  (as it fry easily adding at last).

7) Add green chillies, chopped ginger fry it once then add red chillies, curry leaves fry & hing one after other fry it well.

8) Add smoothly blended amla to the above along with with turmeric powder and salt. Saute everything well. Close the lid for 2-3 minutes and cook on low flames.

9) Finally add the above prepared pulihora paste in rice, saute it well.

 Take the above usirikaya pulihora/amla rice in a bowl and garnish with coriander leaves. 

  We can have this nellikkai chitranna with appalam(Pappads) and majjiga mirapakayalu(dahi mirchi).

Note

◆ Adding 1 tsp of oil  while cooking rice will make rice grains separate. 

◆ If you have large size amla's you can grate it instead of grinding.

◆ Adjust amla as per your rice quantity.


◆You can also little amount of lemon juice too
Tips

● Fry ground nuts nd dals on low flames so that they do not burn.

● You can also use sesame oil to prepare this usirikaya pulihora.


You may also like other rice recipe, check it out.

              Gongura Pulihora

  

Curry leaves powder rice

Restaurant style curd rice

Pongal

Kashmiri Pulao

Coconut milk pulao

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Also drop your feedback 🤗😍.

You can also search recipe in BetterButter
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Thanks for visiting my blog,

ArunaSaraschandra 😄