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My Foodcourt

Simple comfort food recipes to nourish the Soul

October 15, 2006 Comfort food

Ambat Chuka Bhaji (Green sorrel curry)

I found Ambat chukka on my last visit to the market. It is a tangy cousin of Palak(Appearance isl ike Palak but is very sour to taste.) In fact I googled to find out what it is called in other languages and was surprised to know that in Hindi it is actually called Khatti Palak. In English it is Green Sorrel and for other Indian languages see this page here

Ambat Chukka with hot plain rice is one of the best comfort foods for me.

Ambat Chuka Bhaji (Green sorrel curry)
Print Recipe
I found Ambat chukka on but is very sour to taste.) In fact I googled to find out what it is called in other languages and was surprised
  • Coursemain course
  • Cuisinemaharashtrian
Servings Prep Time
2-3 helping 10 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 helping 10 minutes
Cook Time
15 minutes
Ambat Chuka Bhaji (Green sorrel curry)
Print Recipe
I found Ambat chukka on but is very sour to taste.) In fact I googled to find out what it is called in other languages and was surprised
  • Coursemain course
  • Cuisinemaharashtrian
Servings Prep Time
2-3 helping 10 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 helping 10 minutes
Cook Time
15 minutes
Ingredients
  • xbd a bunch of Ambat Chuka leaves with stems
  • xbc cup peanuts water of soaked in for 2 hrs
  • 1 tbsp Chana dal water (split yellow gram) soaked in for 2 hrs
  • 1 tbsp Besan (Chana dal flour)
  • 1 tbsp jaggery
  • to taste salt
For the tadka(tempering)
  • 3 - 4 cloves garlic
  • xbd tsp mustard seeds
  • xbd tsp seeds cumene
  • 2 green chillies slit lengthwise
  • xbc tsp turmeric powder
  • 2 tsp oil
Servings: helping
Instructions
  1. Cook the chukka along with the peanuts and Chana dal in a pressure cooker for 1 whistle.
  2. In a wok heat oil and then add the mustard seeds, once they crackle the cumene seeds.
  3. Add the garlic cloves and green chillies.
  4. Add the turmeric and then add the cooked Chuka.
  5. Add salt and jaggery and cook for a few minutes.
  6. Adjust the water quantity to the required consistency (usually this is made to a dal like consistency which can be eaten with rice)
  7. Once the water starts boiling add the Besan stirring continuously.Cook for a few minutes more.
  8. Serve hot with Bhakri or Plain rice (with ghee of course)
Recipe Notes

Categories: Comfort food

Reader Interactions

Comments

  1. Sakshi says

    October 15, 2006 at 4:15 pm

    YUMMMMMMMMMMMMMM
    Still salivating over the thought and taste. I miss the green veggies most here – Chuka, Alu and Lal Math…

    Reply
  2. Priya Balabhaskaran says

    October 15, 2006 at 9:31 pm

    Hey which language this is called as ” Ambat chukka”, since link “here” is not working:( I have never heard or seen this greens… willl look out for this here after….. thanks for the recipe…

    Reply
    • arvind says

      May 30, 2012 at 5:09 am

      its in Marathi that it is called ambat cukka. Aambat means, sour; exactly like ‘ Khatti’ palak. Khatti is sour.

      Reply
      • Madhuli says

        May 31, 2012 at 3:42 am

        Thank you Arvind .

        Reply
  3. Asha says

    October 16, 2006 at 12:12 pm

    Looks delicious like dal Palak which I love!!Thanks!!
    Happy Diwali!!

    Reply
  4. Sra says

    October 16, 2006 at 7:25 pm

    Hi Madhuli,
    This is my favourite green leafy veggie. It’s called chukka koora in Telugu and a common preparation is to blend it with dal. Though your recipe is very different from the one I know, the finished product looks similar!

    Reply
  5. shilpa says

    October 16, 2006 at 8:07 pm

    Ohh my god..that is ambat chunka??? Someone asked me what is Gongura called in Marathi, I googled and saw the name sorrel leaves and thought this is Gongura (as gongura is also called sorrel leaves). Good that you posted the picture here.
    I have to see if I can find this here. Thanks for the lovely dish.
    @Hey Shilpa Gongura is Ambadi in Marathi.
    @ Thanks Shilpa,Asha,Sra for your kind words.
    @Priya that’s in Marathi-Ambat Chuka.The link is from Hemant Trivedi’s cookery corner.I hope you find the link to see the name in other languages.

    Reply
  6. anita says

    November 13, 2006 at 6:17 pm

    hi,
    Where did you find it ? Is it availabe in US markets ?
    @ I am here in India and so its not that difficult to find it!!

    Reply
  7. anil says

    October 29, 2008 at 10:15 am

    pls check my recipe vegetable Chapati at http://recipemenon.blogspot.com/

    Reply
  8. vighnesh says

    June 1, 2010 at 9:42 am

    ummmmmmmm………………. really delicious look i feel 2 come in the computer and eat it.

    Reply
    • Madhuli says

      June 7, 2010 at 10:11 am

      🙂 thanks

      Reply
  9. jyoti says

    July 16, 2010 at 4:42 pm

    I got the bhaji and because the picture is shown I could make out what I bought from the market. The receipe looks delicious. I will prepare it tomorrow.

    Reply
    • Madhuli says

      July 18, 2010 at 8:50 am

      Glad the photo was useful jyoti..:) hope u like the bhaji too..

      Reply
  10. anup dutta says

    December 30, 2012 at 3:35 pm

    In bengali , its called as “tak palak”. tak= khatta (hindi) = sour and palak= spinach .

    Reply
    • Madhuli says

      January 25, 2013 at 5:09 am

      thanks for the info

      Reply
    • Anu says

      December 15, 2017 at 12:45 pm

      In bengali it is also called chukha sak. My mom make sweet chatney of this.i am so fond of it.

      Reply
  11. Jyo says

    January 21, 2018 at 1:00 am

    In parbhani we make a tur dal with equal measure of shepu, chukka and palak. Pressure cook everything and give a phodni with green chillies and garlic. Keep the dal consistency thin. Awesome

    Reply

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    My experiments with cooking go way back, when I stayed in a hostel for my higher studies. The ‘Mess’ (literally) food was good just to satisfy the stomach, not the palate. I really missed my mom’s food then. I still do. A self confessed foodie, I love trying out new recipes. ...

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