Kanda bachali kura
Kanda bachali kura, from above
VegVeganGodavari

Kanda bachali kura

Yam and Malabar spinach in mustard and tamarind. Godavari wedding food.

45 minTime
4 gProtein each
mediumSpice
Godavari's mustard greens1 chapter · 1 min read

Make it your way

Grandma's wayElephant yam, bachali and raw mustard.
The original
183kcalsame
4 gproteinsame
5 gfibresame
45minutessame

Kanda bachali kura as Godavari homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Elephant foot yam300 g, cubed
Malabar spinacha big bunch, chopped
Mustard seeds2 tsp, for grinding
Tamarinda small ball
Green chilli3
Dried red chilli2
Jaggery1 tsp
Cooking oil (vegetable oil)1½ tbsp
Chana dal (split chickpeas)1 tsp
Urad dal (split black gram)1 tsp
Curry leavesa sprig
Turmeric (ground turmeric)¼ tsp
Saltto taste

Method

4 steps
  1. 1Boil yam with tamarind water and turmeric until soft.
  2. 2Cook bachali leaves until wilted.
  3. 3Grind mustard seeds with green chilli and a pinch of salt to a paste.
  4. 4Temper dals, red chilli and curry leaves; add yam, greens, jaggery and salt, mash lightly. Turn off heat and stir in the mustard paste.
Serve it like this

Serve as a side beside rice, pappu and ghee on a banana leaf.

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Make it a meal

What goes with Kanda bachali kura: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Mudda pappu20 min
With a main Pappu charu40 min
On the side Avakaya45 min
To drink Masala chai10 min
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