November 26, 2010

KANDA BACHCHALI KURA (YAM AND MALABAR SPINACH CURRY)

Ingredients:
Kanda - 250 gms
Bachchali kura - 1 big bunch
Green chillies - 3
Ginger pieces - 1 tsp
Red chilli powder - 1 tsp
Salt to taste
Oil - 1 tbsp
Turmeric - 1/2 tsp
Urad dal - 1 tsp
Dry red chilli - 1
Mustard and cumin seeds - 1/2 tsp
Curry leaves


Method:

  • Peel and cut the kanda into pieces.
  • Wash and chop bachchali kura.
  • Pressure cook kanda and bachchali kura together.
  • When lid opens, add salt and chilli powder and mash them finely.
  • Heat oil in kadai, add dry red chilli, urad dal, cumin and mustard seeds, curry leaves cook till mustard crackles.
  • Add chopped chillies and ginger pieces and fry for 1 minute.
  • Add mashed vegetables and cook another 5 minutes.
  • Serve with rice.
Variation:

  1. You can add lemon juice after removing from fire.
  2. Add tamarind juice along with salt and chilli powder to make pulusu kura.And also add fenugreek seeds to talimpu. It enhances the flavour of pulusu.

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