Kanda Bachali Curry | Malabar Spinach Curry

Kanda Bachali kura is a traditional Andhra recipe. A simple curry using malabar spinach and elephant yam or suran. It is a very easy to make dish that is a great side dish for both rice or roti.

I grew up eating this delicious curry. Growing up, my mom made it quite often. It is also very commonly served at Andhra bhojanams or feasts. I love it since I was little and still do. I am sharing my moms recipe here.

About the recipe

Andhra cuisine has some amazingly simple and delicious recipes. The main focus is on the vegetables and not on spices or other flavoring ingredients.

Malabar spinach is a cousin of regular spinach. It is called bachali kura or bachalakura in Telugu. The leaves are slightly thicker than regular palak and has a slightly sticky texture when cooked.

You can make bachali kura pappu very similar to palakura pappu or even palakura pulusu. It is a great substitute for regular spinach in most recipes. I even use it in this majjiga pulusu with greens.

Or make this simple and easy kanda bachali koora recipe with malabar spinach and suran (elephant yam). Ginger and green chilies add spiciness to the dish while tamarind or lemon juice give tanginess.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this kanda bachali kura recipe:

• Bachali kura - look for fresh green leaves. Wash thoroughly and use.
• Kanda or elephant yam - is a root vegetable. It is available fresh in India. But in the US, I buy diced frozen suran from Indian groceries. If you are using fresh kanda, then lightly grease your hands while peeling and chopping. This will avoid itchiness.
• Tamarind or lemon juice

• For tempering: chana dal, urad dal, mustard seeds, cumin seeds, dry red chilies, hing
• Curry leaves, ginger and green chilies
• Turmeric and salt

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Heat oil in a medium size pan on medium heat. Add urad, chana, mustard, cumin seeds and red chilies. Once the seeds start to splutter; add ginger, green chilies & curry leaves and sauté for couple of minutes.

Then add the chopped malabar spinach/ bachali kura and suran/ kanda. Cover and cook on medium-low flame until the greens wilt.

Add water; cover and cook till suran is completely cooked through. I like this dish smooth instead of chunky, so I mash with a potato masher at this stage.

Then add tamarind paste and salt. Cook for another 5 minutes for the flavors to mingle. Serve with steamed rice for a yummy Andhra meal.

Expert Tips

• If using frozen suran, thaw it before using in the recipe.
• Balance of flavors is the key to the success of this recipe. So make sure to adjust the spiciness, tanginess and salt accordingly.
• Lemon/ lime juice can be used instead of tamarind paste.
• Leftover kanda bachali can be stored for up to 3 days in an airtight container in the fridge.
• Serve with your favorite dal and rice. In the photo above, I have dosakaya pachadi, rice and vadiyalu.

You might also like

Few more delicious Andhra dishes to make along with this kanda bachali kura:

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Recipe Card

Kanda Bachali Kura

This is a traditional Andhra recipe. A simple curry using malabar spinach and elephant yam or suran. It is a very easy to make dish that is a great side dish for both rice or roti.

Author: Pavani

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Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

Course: Side Dish

Cuisine: andhra

Servings: 4 servings

Ingredients

1x2x3x

• 1 tablespoon Oil
• 1 teaspoon Urad dal
• 1 teaspoon Chana dal
• 1 teaspoon Mustard seeds
• ½ teaspoon Cumin seeds
• 2 Red chilies
• 1 tablespoon Ginger, finely minced
• 2~3 Green chilies, finely chopped
• 10 Curry leaves
• 3 cups Bachali kura/ Malabar Spinach
• 2 cups Chopped Suran or Kanda*
• 1 tablespoon Tamarind paste or lemon/ lime juice

Instructions

• Heat oil in a medium size pan on medium heat. Add urad, chana, mustard, cumin seeds and red chilies. Once the seeds start to splutter; add ginger, green chilies & curry leaves and sauté for couple of minutes.

  Then add the chopped malabar spinach/ bachali kura and suran/ kanda. Cover and cook on medium-low flame until the greens are wilted.
• Add water; cover and cook till suran is completely cooked through. I like this dish smooth instead of chunky, so I mash with a potato masher at this stage.
• Then add tamarind paste and salt. Cook for another 5 minutes for the flavors to mingle. Serve with steamed rice for a yummy Andhra meal.

Notes

• If using frozen suran, thaw it before using in the recipe.
• Balance of flavors is the key to the success of this recipe. So make sure to adjust the spiciness, tanginess and salt accordingly.
• Lemon/ lime juice can be used instead of tamarind paste.
• Leftover kanda bachali can be stored for up to 3 days in an airtight container in the fridge.
• Serve with your favorite dal and rice.

Nutrition

Calories: 186kcal | Carbohydrates: 34g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 137mg | Potassium: 240mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2433IU | Vitamin C: 92mg | Calcium: 52mg | Iron: 5mg

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