Kanda Bachali Ava Kura/Elephant Yam Malabar Spinach Mustard Curry

imageKanda bachali Ava kura

Kanda bachali is an authentic Andhra recipe. This is pretty much popular in Godavari districts of Andhra Pradesh. Kanda bachali curry is a must during any wedding in Andhra homes. Kanda bachali Ava kura is prepared with kanda gadda/elephant yam and bachali aakulu/Malabar spinach leaves along with mustard and green chilli paste. The curry has unique taste and flavour. This is my mother in law’s recipe. Here I present traditional kanda bachali ava kura to please our senses. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Main
Cuisine: Andhra
Servings: 6

Ingredients:

Kanda gadda/elephant yam: 600 gms

Bachali aaku/Malabar spinach leaves: 3 bunches(Small)

Mustard seeds: 1 tsp

Green chillies: 5 nos.

Tamarind: Lemon sized

Salt: As required.

Tempering:

Sesame oil: 2 1/2 tbsp

Split black gram with husk: 1 teaspoon

Bengal gram: 1 teaspoon

Mustard seeds: 1 teaspoon

Cumin seeds: 1 teaspoon

Asafoetida: Generous pinch

Red chillies: 2 nos.

Curry leaves: A sprig.

Method of preparation:

1. Take 600 gms of kanda gadda. Rinse thoroughly with water.image

2. Peel the skin and dice the kanda gadda into big pieces. Immerse them in water.image

3. Now take three bunches of bachali aakulu, separate the leaves from the stems. Rinse thoroughly.image

4. Roughly chop the bachali aakulu.image

5. Take a plate and transfer the diced kanda gadda, chopped bachali aakulu onto it.

6. Now keep tamarind on top of the bachali aakulu.image

7. Steam the kanda gadda, bachali aakulu and tamarind along with rice in a pressure cooker for 5/6 whistles. Switch off the flame.image

8. Allow the pressure to settle down completely.

9. Open the lid and take the plate out and keep aside. Remove the tamarind with a spoon.imageimage

10. Heat kadai and pour sesame oil for tempering.image

11. Put split black gram, Bengal gram, mustard and cumin seeds.image

12. When mustard splutter add broken red chillies, curry leaves and a pinch of hing too.image

13. Transfer the tempering into a small bowl leaving oil back into the kadai.

14. Now add steamed kanda bachali into the kadai. Add required amount of salt into it.image

15. Mix thoroughly and fry them on low flame.

16. Likewise stir fry the curry for five minutes.

17. Switch off the flame and rest the curry for 5 minutes.image

18. Meanwhile, take a mixer grinder. Put mustard seeds and a pinch of salt. Grind the mustard seeds into a fine powder. If we do not add a pinch of salt, the mustard powder turns into bitter taste.image

image19. Now add green chillies and make into smooth mixture.image

image20. Add this mixture to the warm kanda bachali curry.image

21. Mix well the kanda bachali curry.

22. Transfer the curry into a serving bowl.image

23. Garnish with tempering. Rest the curry for 30 minutes so that the Ava flavour mixes well with kanda bachali Ava kura.image

24. Now the traditional kanda bachali curry is ready to serve with hot steamed rice topped with melted ghee.image

Tips:

1. Use sesame oil for traditional Andhra recipes.
2. Also add tempering at the last and mix before serving. This helps to retain it’s crunchiness.

2 thoughts on “Kanda Bachali Ava Kura/Elephant Yam Malabar Spinach Mustard Curry

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