Andhra Ava Pettina Kanda Bachali Koora
Andhra Ava Pettina Kanda Bachali Kura
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

This is the recipe for a traditional Andhra dish called Ava Pettina Kanda Bachali Kura. It is a curry made with Elephant Foot Yam and Malabar Spinach, and flavoured with mustard paste.

Course: Accompaniment, Mains
Cuisine: Andhra Pradesh, Andhra Recipes, Indian Food
Keyword: Ava Pettina Kanda Bachali Kura, Kanda Bachali Kura, Vegan, Vegetarian, Yam and Malabar Spinach Curry
Servings: 4 People
Author: Aruna
  • 250 gms Kanda, Elephant Foot Yam, Suran, Jimikand
  • 150 gms Bachali Kura, Mayalu, Malabar Spinach
  • Salt to Taste
For Mustard Paste
  • 2 tsp Avalu, Mustard Seeds, Rai
  • 1/2 tsp Rice
  • 1-2 Red Chillies
For Tempering
  • 1 tsp Avalu, Mustard Seeds, Rai
  • 2 tsp Minapa Pappu, Black Gram, Udad Dal
  • 2 tsp Senaga Pappu, Bengal Gram, Chana Dal
  • 1/2 tsp Turmeric
  • 2 Red Chillies
  • 1 tbsp Oil Sesame Oil preferred
To Make the Mustard Paste
  1. Soak the mustard seeds, rice, and chillies in about 2-3 tbsp of water for 15 minutes.

  2. Grind to a smooth paste.

Cooking the Yam and Malabar Spinach
  1. Peel and chop the yam into large chunks. Wash thoroughly.

  2. Wash and chop the Malabar Spinach leaves and tender part of the stalks to small pieces (about 1").

  3. In a vessel, add the yam and malabar spinach, and add enough water to just cover them. I put yam first, add leaves on top, and then water.

  4. Pressure cook for 3 whistles.

  5. Drain and reserve the excess water in which the vegetables have been cooked. 

  6. Mash the cooked yam till it breaks apart completely. The leaves and stalks will remain as is. 

Making the Kanda Bachali Kura
  1. In a kadhai, heat the oil.

  2. Add the mustard seeds and wait till they crackle.

  3. Add the udad and chana dals.

  4. Stir-fry till the dals are light golden brown.

  5. Add the spilt red chillies and stir-fry for a few seconds till they start to change colour.

  6. Lower the heat, add the cooked kanda-bachali, salt, turmeric, and mix well.

  7. If the curry is too thick, add some of the reserved water, and mix well. The consistency should like idli batter.

  8. Turn off the heat.

  9. Add the ground mustard paste and mix well.

  10. Cover and let it rest for 10 minutes so that the flavour of the mustard intensifies.

  11. Serve hot with steam rice topped with gingelly oil, and Avakai on the side.