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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.
For 4 servings
Preparation
Cook the Yam
Prepare the Tempering (Tadka)
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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.
This andhra recipe takes 50 minutes to prepare and yields 4 servings. At 202.56 calories per serving with 2.85g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Curry Base
Combine and Simmer
Serve
You can add drumsticks (murungakkai) along with the yam for extra flavor and texture. Add them to the boiling water with the yam.
If Malabar spinach is unavailable, you can use regular spinach (palak), but note that the texture will be different and less slimy.
To make a version without onion and garlic, simply skip the onion and ginger-garlic paste. You can add a pinch of asafoetida (hing) to the tempering for flavor.
Both elephant foot yam and Malabar spinach are excellent sources of dietary fiber, which promotes healthy digestion, aids in regular bowel movements, and helps maintain a feeling of fullness.
Malabar spinach is loaded with Vitamin C, a powerful antioxidant that strengthens the immune system. The addition of turmeric and ginger further enhances the dish's immunity-boosting properties.
This curry provides essential minerals like calcium and manganese from its key ingredients, which are vital for maintaining strong and healthy bones.
Spices like turmeric (containing curcumin) and ginger have potent anti-inflammatory effects, which can help reduce inflammation in the body.
Yes, it is a very healthy dish. Elephant foot yam is rich in fiber, potassium, and manganese, which aids digestion and bone health. Malabar spinach is packed with vitamins A and C, iron, and calcium. The use of traditional spices also adds anti-inflammatory benefits.
One serving of Kanda Bachali Kura contains approximately 160-180 calories, making it a nutritious and relatively low-calorie option for a meal.
The itchiness is caused by calcium oxalate crystals present in the yam. To prevent this, always cook the yam with a souring agent like tamarind, as done in this recipe. Boiling it thoroughly also helps break down these compounds.
Yes, you can substitute elephant foot yam with other starchy vegetables like taro root (arbi), sweet potato, or raw banana. The cooking time may vary depending on the vegetable used.
Tamarind is crucial for the authentic tangy flavor and for neutralizing the itchiness of the yam. If you must substitute, you can use lemon juice or amchur (dry mango powder), but add it at the end of cooking. The taste will be different from the traditional recipe.
Leftover Kanda Bachali Kura can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave before serving.