Learn How To Make Kanda Bachali With Chef. Lakshmi Only On Variety Vantalu.
This is an Andhra Special dish. Kanda is Yam and Bachali is Malabar spinach. This is a special curry that is made usually in all the functions in Andhra and this is one of our favorite dishes.
Ingredients:
Elephant Foot /Yam/Suran(Kanda) 500gms
Malabar Spinach (Bachhali Koora) – Leaves – 150gms
Green Chilies – 4
Ginger – 1”Piece
Tamarind Pulp
Turmeric Powder – 1/8tsp
Salt to Taste
curry Leaves
To Temper:
Urad Dal – 1tsp
Channa Dal – 2 tsp
Mustard Seeds – 1/4tsp
Cumin Seeds – 3/4tsp
Oil – 2 tbsps
Red Chilies – 3
Preparations:
1. Peel and cut the yam into equal sized cubes. Boil them with little water in a pressure cooker for 3 whistles.
2. Wash and chop Malabar spinach leaves. Keep aside.
Keep the tamarind pulp ready.
3. Chop ginger into small pieces. Slit the green chilies and keep aside.
Method:
1. Heat a pan and add oil to it. Add all the ingredients listed for “To temper” one-by-one. Fry till the seeds splutter.
2. Now add the chopped ginger, chilly pieces, and curry leaves and fry for a while.
3. Add the finely chopped spinach (Bachhali) and cook until they are wilted.
4. Now add salt, turmeric powder, and tamarind pulp to the curry and cook covered on slow flame for 5 minutes.
5. Now add the boiled yam cubes. Mix everything until blended. Reduce heat to low and cook for 10-15 mins.
6. Stir once and transfer the curry to a serving bowl. Serve with hot plain rice.
This is an Andhra Special dish. Kanda is Yam and Bachali is Malabar spinach. This is a special curry that is made usually in all the functions in Andhra and this is one of our favorite dishes.
Ingredients:
Elephant Foot /Yam/Suran(Kanda) 500gms
Malabar Spinach (Bachhali Koora) – Leaves – 150gms
Green Chilies – 4
Ginger – 1”Piece
Tamarind Pulp
Turmeric Powder – 1/8tsp
Salt to Taste
curry Leaves
To Temper:
Urad Dal – 1tsp
Channa Dal – 2 tsp
Mustard Seeds – 1/4tsp
Cumin Seeds – 3/4tsp
Oil – 2 tbsps
Red Chilies – 3
Preparations:
1. Peel and cut the yam into equal sized cubes. Boil them with little water in a pressure cooker for 3 whistles.
2. Wash and chop Malabar spinach leaves. Keep aside.
Keep the tamarind pulp ready.
3. Chop ginger into small pieces. Slit the green chilies and keep aside.
Method:
1. Heat a pan and add oil to it. Add all the ingredients listed for “To temper” one-by-one. Fry till the seeds splutter.
2. Now add the chopped ginger, chilly pieces, and curry leaves and fry for a while.
3. Add the finely chopped spinach (Bachhali) and cook until they are wilted.
4. Now add salt, turmeric powder, and tamarind pulp to the curry and cook covered on slow flame for 5 minutes.
5. Now add the boiled yam cubes. Mix everything until blended. Reduce heat to low and cook for 10-15 mins.
6. Stir once and transfer the curry to a serving bowl. Serve with hot plain rice.
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Lifestyle