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Thursday, July 28, 2016

Kanda Bachali Koora / Yam and Malabar Spinach Curry

This is Andhra special. A popular dish made even during auspicious function. Kanda is Yam and bachali/pasalai greens is Malabar Spinach. The combination of the two with an unique taste of mustard/ rai powder paste gives distinct flavour n taste to the dish. They also call this aava petti koora meaning curry with mustard.
When done in right way the bitterness of mustard will not be there. I took notes from an experienced cook and followed her way. I made this as a semi solid curry.
Bachali/pasalai/Malabar spinach

Mustard/Rai powder and Tamarind pulp

Cooked Yam, green chili and bachali
cooked yam,bachali chili with tamarind pulp, oil and mustard paste

Curry ready with tadka/seasoning
Yam                    250 gms
Pasalai greens    3 cups  ( finely chopped)
Green chilli         8 to10
Mustard/ rai
Powder                 2 tsp
Tamarind pulp    2 tblsp
Thill oil               2 tsp                   
For tadka:
Oil                         2 tsp
Mustard                1 tsp
Cumin/ jeera        1 tsp
Asafoetida           1/2 tsp

Cut yam into cubes.
Finely chop greens.
Soak and extract thick pulp from a lime size  tamarind.
Make powder of mustard/rai and mix in 2 tblsp of water and keep.
Slit green chilies vertically and keep.
In a sauce pan/ vessel take yam pieces, green chilies, greens  and salt and little water and cook until yam gets cooked well.
Mash with spatula  so that the yam pieces along with chilies n greens look kacha Pacha .
Allow to cool.
Add the tamarind pulp, mustard/ rai powder paste and oil. Do not mix.
Meanwhile heat oil for tadka.
Add mustard/ rai, jeera and asafoetida and pour the hot tadka on the curry above the tamarind paste and mustard powder paste.
Cover with lid.
Give a stir n mix just before serving.
Note: we can try spinach in place of batchali if Malabar spinach is not available at your place.