Bachali Koora (aka Mayalu in Marathi) is a green leafy vegetable grows very easily, even in a small flower-pot. In fact, this is the only vegetable that I grow in my balcony.
Bachali Koora Pulusu is a favourite of mine and has a quite unique taste.
I often eat this pulusu by itself as a soup. 🙂
- Bachali Koora/Mayalu/Malabar Spinach – 1 Small Bunch or 2 Packed Cups of Leaves
- Bottle Gourd/Anapakaya/Lauki/Doodhi – 100 Gms
- Sesame Seeds – 1 tbsp
- Grated Fresh Coconut – 1 tbsp
- Rice Flour – 1 tsp
- Red Chillies – 4 or 5
- Tamarind Pulp – 1 tbsp
- Turmeric – 1/4 tsp
- Oil (Sesame, preferably) – 1 tsp
- Mustard Seeds – 1/2 tsp
- Salt to Taste
- Roughly chop the bachali koora.
- Pressure cook bottle gourd pieces and bachali koora together with 2 Cups of water for 3 whistles.
- Grind together sesame seeds, rice flour, coconut, and 2 red chillies with a little water to form a smooth paste.
- In a heavy bottomed vessel, heat the sesame oil.
- Add mustard seeds and wait till they sputter.
- Add the remaining red chillies after splitting them.
- Fry for 10 secs.
- Add the cooked bachali koora, bottle gourd, tamarind paste, turmeric, and salt.
- Mix well.
- Add the sesame-coconut paste.
- Add water, if required, to ensure the pulusu is of a thick pouring consistency.
- Bring to a boil.
- Serve with hot rice.
I often eat this pulusu just by itself, as soup.
An absolutely divine combination is this pulusu as a side dish with mudda-pappu annam. 🙂
- Use leaves that are tender.
- If the stems are tender (are a translucent green in colour, cut easily), chop some of the stems and pressure cook along with the leaves. They add a crunch to the pulusu. 🙂
- Bachali Koora Pappu (foodslice.blogspot.in)
- Bachali Kura Ava Petti Pulusu (www.andhrakitchen.com)
- Kanda Bachali Koora or Elephant Yam and Malabar Spinach Curry (aahaaramonline.com)
- A passage to Andhra (thehindu.com)