YAM WITH MALABAR SPINACH CURRY (KANDA BACHALI KURA)
YAM WITH MALABAR SPINACH CURRY known as KANDA BACHALI KURA is a traditional Andhra Pradesh recipe which has no onion or garlic (satvik) recipe. This has a strong Mustard seasoning and tastes great with hot rice and oil.
As there is no Garlic or onion, people specially ask for this curry to be served on weddings and festivals and other auspicious occasions even these days.
INGREDIENTS REQUIRED:
- Yam or elephant yam(kanda) – Peeled and cut into 2 inch wide pieces
- Malabar spinach(Bachali) leaves and stalks (cleanly washed and chopped).
- 3-4 Green chillies chopped into small pieces
- Curry leaves -few
- Tamarind extract (lemon sized tamarind soaked in water)
- Salt as per taste
- Pinch Turmeric
- 1 Tsp Mustard seeds
- 1 Tsp cumin seeds
- 2 Tbsp Chana dal
- 2 Tbsp Urad dal
- 2-3 red chilies
- Mustard powder
- 2-3 tbsp of Oil
PREPARATION :
Cooking yam and malabar spinach:
- Firstly, in a pressure cooker, add chopped yam and malabar spinach leaves and pressure cooker for 3 whistles on high flame.
- Then drain the excess water using a strainer.
- In a pan, add oil . Allow the oil to heat on a medium flame.
- Add chana dal, urad dal, Mustard seeds, cumin seeds, red chilies and fry well.
- Then add curry leaves and red chillies and fry well.
- Next add cooked yam and malabar spinach and mix well and cook for 2-3 minutes.
- Add salt and pinch of turmeric and tamarind extract.
- Cook for 4-5 minutes and then turn off the flame.
- Let it cool.
- Then take mustard powder and red chilli powder.
- Mix with water and keep aside.
- Then add the mixture in the curry.
Leave the curry for at least an hour Enjoy the curry with hot rice and oil.
NOTES
- Spinach stems should be used if it is tender. Stems should not be used if they are old.
- While cooking yam, the pieces should be kept a little bigger or else they will be cooked too soft.