Kanda Bachali Kura is very popular in Andhra and is often served at weddings. I make it in three different ways. In this tangy version, I use lemon juice to season the koora. This koora makes for an absolutely yummmm side dish for curd rice.
Do also try my recipes for Bachali Kura Pulusu, Bachali Kura Pappu, Kanda Vepudu, and Kanda Kura.
How to Make Kanda Bachali Kura
Ingredients
- Kanda/Suran/Yam – 1/4 kg
- Bachali Koora/Malabar Spinach Leaves – 1 packed cup
- Minapappu/Udad Dal/Black Gram – 1 tsp
- Senaga Pappu/Chana Dal/Bengal Gram – 1 tsp
- Avalu/Rai/Mustard Seeds – 1/2 tsp
- Red Chillies – 3 or 4
- Lemon Juice – 2 tbsp
- Oil – 1 tsp
- Turmeric – 1/8 tsp
- Salt to Taste
Method
- Clean, peel and chop yam into largish pieces.
- Put the pieces in a vessel and add enough water to cover the pieces.
- Chop the bachali koora leaves.
- Put the leaves into a vessel and add about 1/3 cup water.
- Pressure cook the yam and bachali koora (separately) for about 4 whistles or till the yam is soft enough to be mashed.
- Drain the water from the yam.
- Mash the boiled kanda to a smooth paste.
- Drain and save the water from the malabar spinach.
- Add the bachali kura, salt, and turmeric to the mashed kanda and mix well.
- In a kadai/wok, heat the oil.
- Add the mustard seeds.
- When the mustard seeds splutter, add the udad dal and chanal dal.
- Fry till the dals turn light brown.
- Split the red chillies and them to the oil.
- Fry for a minute.
- Add the mashed yam-bachali kura mix to the oil.
- Mix well. Add some of the water retained earlier, if required.
- Turn off the heat and add the lemon juice.
- Mix well.
- Serve the Kanda Bachali Kura hot with steamed rice.
Tips
- Chop and add the tender bachali kura stems in step 4. It adds a crunch to the Kanda Bachali Kura.
- My family likes the kanda/yam to be mashed. You can also chop it finely and leave it unmashed.
- Always serve Kanda Bachali hot. When cold, it has a starchy taste because of the yam.
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