Sukkan Keerai / Chukka Koora Soup (Soup of "rumex vesicarius") Recipe
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
- First heat a pan and add Ghee.
- Wait until the Ghee melts and then add the cinnamon and garlic.
- When the raw smell disappears add the Sukkan Keerai and 500ml water.
- When the water starts to boil add the Pepper and salt.
- 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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size -11g | |
| Recipe makes 4 servings | |
| Calories -99 | |
| Calories from Fat -101 | 0% |
| Total Fat -11.19g | -14% |
| Saturated Fat -6.97g | -28% |
| Trans Fat 0.0g | |
| Cholesterol -29mg | -10% |
| Sodium 0mg | 0% |
| Potassium -1mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein -0.03g | 0% |
){kind=link}