Kanda Bachali Kura
A homestyle Andhra curry made with tender onions and bachali leaves simmered until soft and savory. It is simple, earthy, lightly spiced, and pairs especially well with hot rice and a spoon of ghee.
For 4 servings
- prep · ~10 min
Prepare the vegetables.
1.Pick and wash the bachali leaves well to remove any grit.2.Chop the leaves and tender stems into small pieces.3.Slice the onions, slit the green chilies, and lightly crush the garlic cloves. - temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds, urad dal, dried red chili, and curry leaves.4.Cook for a few seconds until the urad dal turns light golden and fragrant.TIPKeep the heat medium so the tempering spices do not burn and turn bitter. - saute · ~7 min
Cook the onions and garlic.
1.Add the sliced onion, green chili, and garlic to the kadai.2.Sauté until the onions soften and turn lightly golden.3.Stir in turmeric powder and red chili powder. - saute · ~4 min
Add the bachali leaves.
Add the chopped bachali leaves and tender stems to the pan. Mix well and cook for 3 to 4 minutes until the leaves start to wilt and release moisture.
- simmer · ~10 min
Simmer the kura until tender.
Add salt, tamarind paste, and water. Cover and cook on low heat until the stems turn soft and the mixture becomes tender and semi-dry, stirring once or twice in between.
TIPDo not add too much water. Bachali leaves release plenty of moisture as they cook. - serve
Serve hot with rice or roti.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Wash bachali leaves in several changes of water; grit often hides near the stems.
- 2Chop tender stems small so they soften in the same time as the leaves.
- 3Let the urad dal turn just light golden in the tempering for nutty crunch without bitterness.
- 4Cook the onions until lightly golden, not deeply browned, so the curry stays soft and homestyle.
- 5Add tamarind only after the leaves wilt; early acidity can keep the stems slightly tough.
- 6Keep the curry semi-dry at the end, since bachali naturally turns silky and loose as it cooks.
- 7This tastes even better after a short rest, when the onion, greens, and tamarind meld together.
Adapt it for your goals.
Low-oil
Use less oil and reduce the tempering slightly; the onions and bachali still cook well because the greens release their own moisture.
spicierSpicier
Increase green chilies or red chili powder for a sharper Andhra-style heat that stands up well to rice and ghee.
with moong dalWith-moong-dal
Add a little cooked moong dal while simmering for a softer, more filling everyday version with extra body.
no garlicNo-garlic
Skip garlic for a simpler satvik-style variation; the onion, curry leaves, and tempering still keep it flavorful.
Why this is on our healthy list.
Leafy Green Goodness
Bachali leaves bring the benefits of leafy greens, adding plant compounds and fiber to this everyday curry.
Fiber From Greens and Onion
The combination of malabar spinach, onions, and tender stems helps make the dish satisfying and supportive of regular digestion.
Light Yet Flavorful
This kura gets most of its character from tempering, chilies, garlic, and tamarind rather than heavy cream or rich gravies.
Frequently asked questions
Bachali leaves release a lot of moisture while cooking, so add only a little water and finish uncovered if needed to dry it to a semi-dry texture.
