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Kanda Bachhali Koora (சேனைக் பச்ஹலி குற, కంద బచ్చలి కూర, ज़िमी मालाबार पालक)

kanda Bachhali koora

Kanda Bachhali Koora (కంద బచ్చలి కూర, சேனைக் பச்ஹலி குற, ज़िमी मालाबार पालक ) is a south Indian dish and the style that is shown in this is typical andhra with avva means adding mustard paste to add spice to curry.

Regional Dish: Tamilnadu; Andhra Pradesh; South India.

Cuisine Style: Andhra Pradesh | Cooking Time:  20min | Take with rice | Type curry | Shelf Life : 1  day | Quantity : 4 Servings.

Appx. Nutiritional Values: calcualted for 1 serving ( 2tbsp)

Calories ( 158K cals) , Carbohydrates (40g), Protein (1g), Fat (.5g)

Ingredients:

  • Elephant Foot (Kanda)       350gms
  • Bachhali Koora (Malabar Spinach)  Leaves        120gms
  • Green Chillies   6
  • Ginger  1/4 Piece
  • Tamarind   Small Gooseberry Size ( make 2tbsp of paste )
  • Red Chilli Powder  1/2tsp
  • Turmeric Powder   1/8tsp
  • Salt to Taste
  • Fenugreek Seeds   7 Seeds
  • Black Gram   2tsps
  • Mustard Seeds   3/4tsp
  • Cumin Seeds  3/4tsp
  • Oil  3 tsps

For AAVA:

  • Mustard Seeds  1tsp
  • Red Chillies  1
  • sesame seeds 1 tsp( optional)

Method:

  1. Wash , kanda and bachhali , cut them in to pieces and pressure cook them to soft consistency and keep a side.
  2. Heat a pan and add oil to it. When oil is hot add fenugreek seeds and black gram. Fry till the seeds start changing color.
  3. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Add the ginger-chilli paste and fry for a while.
  4. Add turmeric powder, red chilli powder and mix well. Add the cooked Kanda and Bachhali and mix well.
  5. Add some water to the curry and mix. Now add salt to the curry and cook covered on slow flame for 5 minutes.
  6. While the vegetables are getting cooked let us make AAVA for the curry. AAVA means mustard paste seasoned with red chilli.
  7. Break a red chilli into small bits. Take 1tsp of mustard seeds in a mortar and pestle.
  8. Add the red chilli pieces and powder them. When they are coarsely powdered add some water and grind to get a paste.
  9. A nice aroma of ground mustard fills the space. Remove the cover and add the tamarind paste and AAVA to the curry.
  10. Cook covered on slow flame for one minute so that all spices get mixed up nicely to flavor the curry.
  11. Stir once and transfer the curry to a serving bowl serve hot with plain rice.

 

Other Variants/ Cuisine Style: None.

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