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 mins

Cook Time: 30 mins

Total Time: 50 mins

Course: Side Dish

Cuisine: andhra

Servings: 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

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