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  • Sukkan Keerai / Chukka Koora Soup (Soup of "rumex vesicarius")

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    Sukkan Keerai / Chukka Koora Soup (Soup of "rumex vesicarius")
    Prep: 10 min Cook: 10 min Servings: 4
    by Karthikeyan
    12 recipes
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    This green was widely used in South India, especially in Tamil Nadu as a curry dish or soup. Though normally it is considered as a medicinal plant, here in Tamilnadu people use it as a regular ingredient in standalone dish or adding it to a non-veg dish to add more taste and for health reasons. Other names (Khatti Palak, Ambat chukka, Green sorrel, Chukka Koora, Indian Sorrel)

    Ingredients

    • 1. One small bunch of Sukkan Keerai
    • 2. A small piece cinnamon
    • 3. Pepper
    • 4. Few garlic (Mashed)
    • 5. 1 spoon Ghee (Clarified Butter)
    • 6. Salt to taste

    Directions

    1. First heat a pan and add Ghee.
    2. Wait until the Ghee melts and then add the cinnamon and garlic.
    3. When the raw smell disappears add the Sukkan Keerai and 500ml water.
    4. When the water starts to boil add the Pepper and salt.
    5. Wait until the Sukkan Keerai gets cooked and then filter it in a sieve. Then serve in Glasses. This soup is highly tasty and nutritious.

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