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    Home » Andhra » Kanda Bachali Kura

    Kanda Bachali Curry | Malabar Spinach Curry

    Published: Sep 16, 2021 · Modified: Nov 7, 2021 by Pavani · 12 Comments

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    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.

    White bowl with Kanda Bachalakura

    Table of contents

    • About the recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    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.

    White bowl with Kanda Bachali kura

    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
    Ingredients needed - details in recipe card
    • 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.

    Cooking tempering, bachali kura and kanda in a pan

    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.

    Cooking the curry in a pan

    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.

    Tray with Andhra meal with bowls of chutney, bachali koora, rice and vadiyalu

    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:

    • Dry Potato Curry Recipe
    • Kobbari Senagapappu Kura with Beans (Coconut Curry with Split Pea & Green Beans)
    • black bowl with palak pulusu
      Palak Pulusu | Andhra style Spinach Soup Recipe
    • Mukkala Pulusu Recipe
    White bowl with Kanda Bachali kura

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    White bowl with Kanda Bachali koora

    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
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 20 mins
    Cook Time: 30 mins
    Total Time: 50 mins
    Course: Side Dish
    Cuisine: andhra
    Servings: 4 servings

    Ingredients

    • 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
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Parita

      June 12, 2009 at 8:47 am

      I love Suran and this combination sounds lovely, thanks for sharing

      Reply
    2. Finla

      June 12, 2009 at 9:50 am

      yummy yumm delicous.

      Reply
    3. Pooja

      June 12, 2009 at 4:20 pm

      Looks delicious! Healthy n nutritious!

      Reply
    4. Malar Gandhi

      June 12, 2009 at 4:32 pm

      I love those clicks, awesome. Spinach all time favourite, this is againa new version, sounds great!!

      Reply
    5. Srivalli

      June 12, 2009 at 5:33 pm

      oh my pavani lovely pictures...

      Reply
    6. Jyoti

      June 14, 2009 at 8:45 pm

      Interesting recipe. Have bookmarked to try it out !

      Reply
    7. Divya Vikram

      June 16, 2009 at 12:57 am

      Looks too good n delicious!

      Reply
    8. Ramya Vijaykumar

      June 16, 2009 at 8:32 pm

      Suran and spinach is a prize winning combo!!! love the way it has turned out!!!

      Reply
    9. Lata Lala

      September 28, 2021 at 11:37 pm

      5 stars
      Malabar Spinach Curry with spinach and yam in Andhra style is so wonderful. It sounds healthy, easy to make and looks so appetizing too.

      Reply
    10. Seema Sriram

      September 29, 2021 at 10:32 pm

      5 stars
      I love malabar spinach. They grow so easily in pots and we get a good bunch each season. I will surely save this recipe to use during the summer crop.

      Reply
    11. Neha

      September 29, 2021 at 11:39 pm

      5 stars
      This Malabar Spinach Curry is a flavorful and healthy s dish. We too make something similar to this with potato and spinach. Will be delighted to try your version with suran. The pictures are very appealing.

      Reply
    12. Avin Kohli

      October 01, 2021 at 9:35 am

      5 stars
      Suran recipes are new to me. I have yet to try it as I have not grown up seeing this sabji. Would love to try though!

      Reply

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