Kanda-Bachali Kura (Suran & Malabar-Spinach Curry)

I’m re-visiting this recipe that I posted about 2 years ago. It features in most of Andhra bhojanams (feasts). I love it since I was little and still do. Here is how we make it:

Kanda-Bachali Kura (Suran & Malabar-Spinach Curry)
I’m re-visiting this recipe that I posted about 2 years ago. It features in most of Andhra bhojanams (feasts). I love it since I was little and still do. Here is how we make it: This is my entry to Cooking for Kids-Leafy Greens event. Send in your entries by the end of this month.

Kanda-Bachali Kura (Suran & Malabar-Spinach Curry)

Summary

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  • Courseside dish
  • Cuisineandhra
  • Yield4~6 Serving s 4~6 Serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M

Ingredients

Bachali kura – chopped
2-3 cups
Spinach
2 cups
Kanda (Suran) (I used frozen cubed suran)
1 cup
Ginger – minced
1 tbsp
Green chilies – chopped
3
Curry leaves
10
Tamarind paste
1tbsp
For Tempering:
Urad dal
1tsp
Chana dal
1tsp
Mustard seeds
1tsp
Cumin seeds
½tsp
Red chilies
3
Hing
pinch

Steps

  1. Heat 2tsp oil in a pan; add the tempering ingredients and once the seeds start to splutter; add ginger, green chilies & curry leaves and sauté for couple of minutes.
  2. Then add the green veggies; cover and cook on medium-low flame for 5-8 minutes or until almost wilted.
  3. In the meantime, de-frost frozen suran in the microwave.
  4. Once the greens are ready, add the suran and ¼ cup of water; cover and cook till suran is completely cooked. I like this dish smooth instead of chunky, so I mash suran with the back of the spoon at this stage. Then add tamarind paste and salt. Cook for another 5 minutes. Serve with steamed rice for a yummy Andhra meal.
Kanda-Bachali Kura (Suran & Malabar-Spinach Curry)

This is my entry to Cooking for Kids-Leafy Greens event. Send in your entries by the end of this month.

Kanda-Bachali Kura (Suran & Malabar-Spinach Curry)
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