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.
How to Make Kanda Bachali Kura
- 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
- 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.
- 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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