Bachali Kura is also known as Malaysian spinach or Chinese spinach in English. We can make dal, ava pulusu, i.e. soup with mustard masala and also curry clubbed with elephant foot yam aka Kanda Bachali Kura. Kanda Bachali Kura is thought about to be one of the most popular curries in marriage events where they are served with hot steaming rice.
The dish I am discussing will remain in semi-liquid consistency. It is a mixture of a sour and bitter taste. This is mainly made just in the eastern parts of Andhra Pradesh and specifically amongst Brahmin communities. The recipe does not contain onion or garlic in it and can therefore be eaten by people following the Jainism.
How To Make Bachali Kura Pachadi
Bachali Kura Pachadi
- 200 gms A bunch of Bachali Kura, Poi Shaak, Mayalu, Malabar Spinach
- 100 gms Anapakaya, Sorakaya, Lauki, Bottle Gourd.
- 2 tbsp Thick Tamarind Paste
- 1 tbsp Sesame Seeds
- 3 tbsp Grated Coconut
- 2 – 3 Red Chilies
- 1/2 tsp Turmeric
- 1 1/2 Cups Water
- Salt To Taste
- 2 tsp Oil (Sesame Preferred)
- 1 tsp Mustard Seeds
- Chop the Bachali Kura leaves and tender parts of the stem to small pieces.
- Take the bottle gourd after they have been peeled and chop them into 1-inch cubes.
- Mix the Bachali Kura, and Bottle Gourd made in the previous steps and add one and a half cups of water to it.
- Add the mix to the pressure cooker and wait for 3 whistles.
- In a mixer grinder, add coconut, sesame seed, turmeric, chillies, rice flour, a little water and grind them.
For Bachali Kura Pulusu
- In a heavy-bottomed vessel, heat the oil.
- Add mustard seeds and wait till they splutter.
- Include red chillies and stir-fry for a couple of seconds.
- Add the tamarind paste and ground paste, and mix well.
- Include the prepared Malabar spinach and bottle gourd.
- Add salt and blend well.
- Mix well and let the Bachali Kura Pulusu concern a boil.
- Cover and reserve for 10 minutes.
- Serve with rice topped with sesame oil.
How To Make Andhra Bachali Kura Pulusu
Andhra Bachali Kura Pulusu
Prepping The Bachali Kura and Anapakaya
- Separate the leaves of the Bachali Kura from the stem, and chop into little pieces.
- If the stems are tender (are a clear green in colour, cut easily), slice a few of the stems into 1-inch pieces also and contribute to the leaves.
- Peel and chop the bottle gourd into 1-inch pieces.
- Pressure cook the bottle gourd pieces and Bachali Koora together with 1.5 cups of water for 3 whistles.
Coconut Sesame Paste
- Grind the sesame, rice flour, coconut, turmeric and red chillies with a little water to a smooth paste.
Making the Bachali Kura Pulusu
- In a heavy-bottomed vessel, heat the sesame oil.
- Add mustard seeds and wait till they sputter.
- Include the 2-3 split red chillies, and fry for a couple of seconds.
- Include the sesame-coconut paste, and tamarind paste. Mix well.
- Include the cooked bachali koora and bottle gourd, together with some salt. Include water, if required, to guarantee the pulusu is of thick pouring consistency.
- Mix well and let the Bachali Kura Pulusu boil for 5 minutes.
- Serve with hot rice.