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)
Kanda-Bachali Kura (Suran & Malabar-Spinach Curry)
Yum
Print Recipe
Servings Prep Time
46 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
46 serving 20 minutes
Cook Time
30 minutes
Kanda-Bachali Kura (Suran & Malabar-Spinach Curry)
Kanda-Bachali Kura (Suran & Malabar-Spinach Curry)
Yum
Print Recipe
Servings Prep Time
46 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
46 serving 20 minutes
Cook Time
30 minutes
Ingredients
  • 2 cups spinach
  • 1 tbsp ginger – minced
  • 3 Chilies Green – chopped
  • 10 curry leaves
  • 1 tbsp tamarind paste
For Tempering:
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 1 tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 3 Chilies Red
Servings: serving
Instructions
  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.
Recipe Notes

 

 


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

 

 

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