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)
- 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
- 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.
|Amount Per Serving||%DV|
|Serving Size -11g|
|Recipe makes 4 servings|
|Calories from Fat -101||0%|
|Total Fat -11.19g||-14%|
|Saturated Fat -6.97g||-28%|
|Trans Fat 0.0g|
|Total Carbs 0.0g||0%|
|Dietary Fiber 0.0g||0%|