A classic Andhra recipe featuring earthy elephant foot yam and tender Malabar spinach simmered in a tangy tamarind gravy. This unique combination of textures and flavors is a comforting and nutritious side dish, best enjoyed with hot rice.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
203cal
3gprotein
32gcarbs
Ingredients
250 g Elephant Foot Yam (Peeled and cut into 1-inch cubes)
3 cup Malabar Spinach (Roughly chopped, packed)
1 medium Onion (Finely chopped)
1 medium Tomato (Finely chopped)
3 pcs Green Chilli (Slit lengthwise)
15 g Tamarind (Seedless, about a small lemon-sized ball)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
About Kanda Bachali Kura, Steamed Basmati Rice and Masala Omelette
Iron-boosting Kanda Bachali kura & protein-packed omelette with rice. A wholesome, energy-giving meal!
This andhra dish is perfect for lunch. With 699.3399999999999 calories and 24.089999999999996g of protein per serving, it's a nutritious choice for your meal plan.
8gfat
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.5 tsp Urad Dal
0.5 tsp Chana Dal
2 pcs Dry Red Chilli (Broken in half)
10 pcs Curry Leaves
0.5 tsp Turmeric Powder (Divided use)
1 tsp Red Chilli Powder (Adjust to taste)
1 tsp Salt (Divided use, adjust to taste)
3 cup Water (For boiling yam and making gravy)
Instructions
1
Preparation
Apply a little oil to your hands to prevent itching. Peel the elephant foot yam and cut it into 1-inch cubes. Rinse thoroughly.
Soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze well to extract the pulp, then strain the liquid and discard the solids. Set the tamarind extract aside.
2
Cook the Yam
In a medium pot, combine the yam cubes, 2 cups of water, 1/4 tsp of turmeric powder, and 1/2 tsp of salt.
Bring to a boil over medium-high heat. Cook for 10-12 minutes, or until the yam is tender when pierced with a fork but still holds its shape.
Drain the water completely and set the cooked yam aside.
3
Prepare the Tempering (Tadka)
Heat oil in a wide pan or kadai over medium heat.
Add mustard seeds and allow them to splutter, which takes about 30 seconds.
Add cumin seeds, urad dal, chana dal, and broken dry red chillies. Sauté for about 1 minute until the dals turn a light golden brown.
Add the curry leaves and sauté for another 15-20 seconds until they become crisp and fragrant.
4
Build the Curry Base
Add the finely chopped onions and slit green chillies to the pan. Sauté for 4-5 minutes until the onions are soft and translucent.
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy.
Add the remaining 1/4 tsp turmeric powder and 1 tsp red chilli powder. Sauté for 30 seconds.
5
Combine and Simmer
Add the chopped Malabar spinach to the pan. Mix well and cook for 3-4 minutes until it wilts completely.
Gently add the cooked yam cubes to the pan.
Pour in the tamarind extract, add the jaggery, and the remaining 1/2 tsp of salt. Add 1/2 cup of water and stir gently to combine everything.
Cover the pan and simmer on low heat for 8-10 minutes, allowing the yam to absorb the flavors of the gravy.
Uncover and cook for another 2-3 minutes, or until the gravy thickens to your desired semi-dry consistency.
6
Serve
Turn off the heat and let the curry rest for 5-10 minutes for the flavors to meld.
Serve Kanda Bachali Kura hot with steamed rice and a dollop of ghee.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
