Cook's Hideout: Andhra style Greens & Chickpea Curry (Chukkakura & Gongura Senagala Kura)

June 13, 2014

Andhra style Greens & Chickpea Curry (Chukkakura & Gongura Senagala Kura)

It is always amazing to see how fast kids bond with their grandparents even if they never met them before. My in-laws were visiting us for couple of weeks and they were seeing my little one for the first time. But it took her just a few hours to get to know them and in no time she was playing with them as if she's known them forever.
Andhra style Greens & Chickpea Curry (Chukkakura & Gongura Senagala Kura)
So my kids had a great time playing and having fun with the grandparents and we had great time enjoying the yummy dishes my MIL cooked. She made some new and interesting dishes and I made sure I clicked them and wrote the recipes down, so I don't forget. 

Andhra style Greens & Chickpea Curry (Chukkakura & Gongura Senagala Kura)
Today's dish is a very interesting one made with locally available greens, Chukkakura (Green sorrel/ Khatta palak) & Gongura (sorrel spinach). Luckily I planted both of them in my container garden and they were ready to be harvested while my in-laws were here. 
Chukkakura (Green Sorrel/ Khatta Palak)
This curry tastes sour because both the greens being used are inherently sour. The sourness is balanced with the spiciness of the red chilies and the pungency of the garlic. Either chickpeas or soaked and cooked chana dal can be used. 
Andhra style Greens & Chickpea Curry (Chukkakura & Gongura Senagala Kura)
Chukkakura - 3cups, chopped
Gongura (Sorrel Spinach) - 2 cups, chopped
Chickpeas - 1cup, cooked
Green Chilies - 2
Garlic cloves - 4, finely chopped
Curry leaves - 6~8
Mustard seeds - 1tsp
Fenugreek seeds - ½tsp
Dry red chilies - 3 (adjust as per taste)
Salt - to taste

  • Combine the greens and green chilies in a saucepan. Add ½cup of water and bring the mixture to a boil. Simmer the greens until they are very tender. Turn off the heat and mash them until smooth.
  • Heat 2tsp oil in a pan, add mustard and fenugreek seeds; once the seeds start to splutter add the red chilies, garlic and curry leaves, cook until garlic starts smelling fragrant and turns golden. 
  • Next add the mashed greens, chickpeas and salt. Simmer for 6~8 minutes for the flavors to mingle. If the curry looks too thick, add some water.
Andhra style Greens & Chickpea Curry (Chukkakura & Gongura Senagala Kura)

Linking this to Valli's 'Cooking from Cookbook Challenge: June -- Week 2'.

And also the 'Fabulous Feast Friday # 19' being hosted by Usha and me.


  1. My mouth is just watering here, cant resist to this curry, very tempting.

  2. Very delicious and traditional curry.. looks amazing :)

  3. Very tempting and delicious curry to try it !

  4. Curry is mouthwatering. Good one.

  5. What an amazing dish nice to know your lil one got attached to your in laws so fast..enjoy as much and click every single dish she makes..:)..btw love your pretty nice!

  6. That is an wowieeee, love the, 'saag' like look over chickpeas. Drool-worthy :)

  7. love your fresh from your garden produce - just picked up some red mustard greens from the farmer's market today - I can try this curry with those

  8. That looks so rich and delicious. Love the colors!


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