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.
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| Bachali/pasalai/Malabar spinach |
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| Mustard/Rai powder and Tamarind pulp |
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| Cooked Yam, green chili and bachali |
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| cooked yam,bachali chili with tamarind pulp, oil and mustard paste |
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| Curry ready with tadka/seasoning |
INGREDIENTS:
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
METHOD:
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.
METHOD:
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.
