Tangy Chukkakura Shakshuka Recipe

Tangy Chukkakura Shakshuka Recipe

Tangy Chukkakura Shakshuka Recipe

This Tangy Chukkakura Shakshuka Recipe was a brainwave I had one fine Sunday morning. The other day, I shared Minced Chicken rolls in Cabbage leaves with a friend and I was pleasantly surprised to see a basketful of fresh veggies sent in return. There were snake gourds lots of Chukka Kura and other veggies. Now I have never cooked Chukka Kura before and I wanted to cook something different. I am an Eggetarian or Ovo vegetarian which means I eat eggs but no meat. I needed to up my protein requirement and I decided to make a Chukka Kura Shakshuka; sounds exotic doesn’t it?

What is Chukkakura?

Chukkakura is a really sour, fleshy, leafy green available in our parts. In English, it is known as Narrow-leaved dock, Indian Sorrel, Spinach dock, Khatta palak, Ambat chukka, and Chukka Kura in AP. the Chukka plant is exclusively cultivated for its leaves and is commonly known as Green sorrel. It is very similar to spinach with a smooth texture and dark green surface, but they have thicker and juicer stems. They have a sour flavour similar to red sorrel or gongura leaves. Usually, in Andhra homes, it is cooked with tur dal; Chukka Kura Pappu and as a pachadi or tangy chutney.

Chukka leaves have a tart flavour with citrusy notes, is slightly astringent owing to the high levels of oxalic acid in the plant. Since ancient times it has surprisingly, been used both medicinally to help in digestion and for culinary purposes to add a tangy flavour to rich foods. High in vitamin C, calcium, magnesium, and potassium, Chukka leaves also contain beta-carotene and lutein. Chukka leaves are available all throughout the year with a peak season during the summer.

Tangy Chukkakura Shakshuka Recipe

I love Shakshuka; a yummy combination of eggs, tomatoes, and spices well-liked across the Middle East and North Africa and now getting popular across the globe. It is mainly a breakfast dish but then I decided to make a fusion recipe with Chukkakura. I love this recipe because it is like most of my other recipes; easy, healthy, and gratifying I just added a tempering of cumin, mustard to some onions, green chillies and ginger-garlic paste, tossed the chukka leaves into it. Cooked the chukka until it was pulpy and added salt and chilli powder. I added the eggs and cooked it on low flame until the eggs were nicely done. My tasty, tangy, healthy Chukkakura Shakshuka was ready. You can soak it up with bread, roti, naan or parantha but I had it with rice.

If you like Shakshuka Recipes do check these Shakshuka with Flatbread and Mediterranean Fish Shakshuka. If you love eggs then this All about eggs is just for you.


2 bunches Chukkakura

4 eggs

1 tbsp ginger-garlic paste.

2 onions

3 green chillies

1 tbsp Olive Oil

Salt to taste

1 tsp red chilli powder

1 sprig fresh coriander


Chukka kurra

Wash, sort and chop the Chukkakura leaves.

Masala for Chukkakura
Chukkakura Shakshuka

Heat olive oil in a pan over high heat. Add the cumin and mustard seeds and let them splutter. Add onion, green chillies and sauté. Now add the ginger-garlic paste.

prep for Chukkakura
Chukkakura Shakshuka

Saute onions till they are slightly brown. Immediately add the chopped Chukkakura leaves. Reduce heat and let simmer for 10 minutes add water if too thick, then season with salt and chilli powder. Let the leaves cook till nice and mushy.

Tangy Chukkakura Shakshuka Recipe
Chukkakura Shakshuka

Now gently break the eggs one by one and cover the pan, and let it simmer and steam just until the whites are set and the yolks are golden and soft.

Aesthetically this recipe is not very appealing but it is truly a healthy and nutritious meal.

Tangy Chukkakurra Shakshuka Recipe

Healthy Tangy Chukkakura Shakshuka Recipe is ready to serve.

Tangy Chukkakura Shakshuka Recipe
Tangy Chukkakura Shakshuka Recipe
Print Recipe
Tangy Chukkakura Shakshuka Recipe
Tangy Chukkakura Shakshuka Recipe
Print Recipe
Recipe Notes
  1. You can make shakshuka with any greens
  2. You can even add veggies of your choice
  3. Chukkakura is quite sour, so check the taste.

Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of The Hindu. I had a weekend column in the newspaper which was well appreciated. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content I love writing and I am open to writing on a plethora of topics. My blog has interesting insights into my life and travels, gardening, beauty, grooming, recipes, mental health and sustainability. I am a freelance content writer and the answer to all your content generation needs. I thrive on writing and content writing gets my adrenaline pumping. Stringing words and vocabulary is my passion as well as my bread and butter. Whether it is lifestyle content, ghostwriting, blogging, features, or articles, covers the whole gamut of writing that I can pen down. My writing has been much appreciated as it attracts, engrosses as well as captivates. I love to write on any interesting topic under the sun. Meeting new people and understanding what makes them tick is always enlightening. Communication is my strong point and I get across my thoughts right from the heart. An avid and dedicated blogger, my blog is valued by family and friends alike. My blog is ranked 14 in the Top 100 Lifestyle Blogs in India. I love to cook for family and friends and my secret ingredient- “love” is abundantly used in my cooking. It covers myriad interesting topics. I am a passionate home chef and am all for a healthy balanced diet with simple, easy-to-cook recipes. What I do is transform traditional recipes into gourmet by the turn of my ladle. Do read my blogs to know me better.

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