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

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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)

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Cook time:
Servings: 4


Cost per serving $0.00 view details
  • 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


  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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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%
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