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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
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: andhra
Servings: 4 servings

Ingredients

  • 3 cups Bachali kura/ Malabar Spinach, chopped
  • 2 cups Chopped Suran or Kanda*, fresh or frozen
  • 1 cup Water
  • ½ teaspoon Turmeric
  • To taste Salt
  • 2 tablespoons Oil
  • 1 teaspoon Urad dal
  • 1 teaspoon Chana dal
  • 1 teaspoon Mustard seeds
  • ½ teaspoon Cumin seeds
  • 2 Dry red chilies
  • 2" Ginger piece, finely grated
  • 3~4 Green chilies, finely chopped
  • 4~6 Curry leaves
  • 1 tablespoon Tamarind paste or lemon/ lime juice

Instructions

  • Combine chopped bachalikura and yam in a medium size pan along with the water. Stir in salt, turmeric and bring the mixture to a slow boil on medium-high heat. Lower the heat to medium-low, cover and cook till the yam is very tender, about 10 minutes.
    3 cups Bachali kura/ Malabar Spinach, chopped, 2 cups Chopped Suran or Kanda*, fresh or frozen, 1 cup Water, ½ teaspoon Turmeric, To taste Salt
  • Using a potato masher, mash the mixture until smooth. Depending on how you like, you can either coarsely mash the mixture or make it smooth. I like it smooth. Set aside.
  • 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.
    2 tablespoons Oil, 1 teaspoon Urad dal, 1 teaspoon Chana dal, 1 teaspoon Mustard seeds, ½ teaspoon Cumin seeds, 2 Dry red chilies, 2" Ginger piece, finely grated, 3~4 Green chilies, finely chopped, 4~6 Curry leaves
  • Then add the cooked bachali kura and kanda mixture. Cover and cook on medium-low flame for all the flavors to mingle. If the mixture looks too thick, stir in some water.
  • Add tamarind paste and cook for another 5 minutes. Taste and adjust the seasoning. Serve with steamed rice for a yummy Andhra meal.
    1 tablespoon Tamarind paste or lemon/ lime juice

Video

Notes

  • If you cannot find malabar spinach, you can also make this recipe with regular spinach as well.
  • 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: 102kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 155mg | Potassium: 61mg | Fiber: 3g | Sugar: 3g | Vitamin A: 128IU | Vitamin C: 36mg | Calcium: 20mg | Iron: 1mg
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