Kandha Bachali Kura or Suran Malbar Spinach curry

Saturday, March 26, 2011

This is Andhra Special curry which is made in functions and marriges ... Kanda Bachali is a traditional curry. It tastes very yummy. In US we get big bachali  leaves. Bachali or Malbar Spinach is used for making dal and chutney too ....

Kanda or Suran ½ kg or 1 pound
Bachali Kura or Malbar Spinach leaves 1 big bunch
Green chilies 2
Ginger 1 inch piece
Tamarind pulp 2 inch by 4 inch piece or Lemon sized
Chana dal or Senaga pappu 2 teaspoons
Urad dal or Menapappu 2 teaspoons
Mustard seeds or Avalu 1 teaspoon
Jeera 1 teaspoon
Curry leaves 1 string
Red chillies 3
Hing 2 pinches
Tumeric powder 2 pinches
Mustard powder 1 teaspoon
Oil 1 tablespoon or 3 teaspoons
Salt as needed

1. I used frozen kanda to make this curry as we don’t get kanda in our place. In freezer section it is called suran. Wash the kanda and peel the skin and cut them into cube shaped pieces. Chop Bachali kura into small pieces.

2. Cook Kanda and Bachali kura in pressure cooker or pan.
3. Soak tamarind in hot water and make a fine paste.  Keep it asides. Grind ginger and  green chillies into paste.

 4. Heat a deep pan or skillet after oil is heated add mustard seeds, chana dal, urad dal, jeera, curry leaves, red chillies and hing.
5. When the mustard seeds start to splutter and dals change color add the tamarind pulp and mix well.
6. Add the cooked kanda and bachali kura. Mix well. Add salt and tumeric powder and mix well.
7. Add green chilli and ginger paste and mix well add mustard powder. Mix well. When the curry comes to close consistency. Switch off the stove.

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