Root Vegetable Curry

For day 6 of BM#5, I made this root vegetable curry with yam, potato and carrots. I saw the recipe in eenadu.net and wrote it down in my diary and have been meaning to make it for quite some time now, finally yesterday I made to post for the marathon.

I thought the use of coconut milk in the curry gives it a different dimension, almost a Keralan twist to the dish. It is mildly spiced with the sweetness from the carrots and coconut milk and slight spiciness from the green chilies. I used frozen yam/ suran/ kanda and it made making this dish in 30 minutes possible. If using fresh, microwave all the veggies to cut down on the cooking time.

Ingredients:
Yam/ Suran/ Kanda – 1 cup chopped
Potato – 2 medium, chopped
Carrots – 2 medium, diced
Onion – 2 medium, chopped
Coconut milk – ½ cup
Ginger – 1tsp, grated
Green chilies – 2-3 (use more for spicier curry)
Turmeric – ¼ tsp
Curry leaves – 8-10
Bay leaves – 2
Cinnamon stick – 1” piece
Cloves – 4
Salt – to taste

Method:

• Heat 2tbsp oil in a sauté pan; add bay leaves, cinnamon stick and cloves and once it start smelling fragrant and aromatic, add onions and turmeric.
• Sauté until onions turn translucent, 6-8 minutes.
• Next add all the veggies, salt and ½ cup of water. Cover and cook until the veggies are tender, should take about 15 minutes.
• Next add coconut milk and bring to a boil. Simmer for another 2 minutes and turn off the heat.

Serve with steamed rice and dal.

Lets see what my fellow marathoners have been cooking up today.
Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials:Harini, Vaishali, Suma, PJ
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli

Kanda-Bachali Kura (Suran & Malabar-Spinach Curry)

I’m re-visiting this recipe that I posted about 2 years ago. It features in most of Andhra bhojanams (feasts). I love it since I was little and still do. Here is how we make it:

Ingredients:
Bachali kura – 2-3 cups chopped
Spinach – 2 cups
Kanda (Suran) – 1 cup (I used frozen cubed suran)
Ginger – 1 tbsp, minced
Green chilies – 3, chopped
Curry leaves – 10
Tamarind paste – 1tbsp

For Tempering:
Urad dal – 1tsp
Chana dal – 1tsp
Mustard seeds – 1tsp
Cumin seeds – ½tsp
Red chilies – 3
Hing – pinch


Method:

• Heat 2tsp oil in a pan; add the tempering ingredients and once the seeds start to splutter; add ginger, green chilies & curry leaves and sauté for couple of minutes.
  
• Then add the green veggies; cover and cook on medium-low flame for 5-8 minutes or until almost wilted.
  
• In the meantime, de-frost frozen suran in the microwave.
  
• Once the greens are ready, add the suran and ¼ cup of water; cover and cook till suran is completely cooked. I like this dish smooth instead of chunky, so I mash suran with the back of the spoon at this stage. Then add tamarind paste and salt. Cook for another 5 minutes. Serve with steamed rice for a yummy Andhra meal.

This is my entry to Cooking for Kids-Leafy Greens event. Send in your entries by the end of this month.

RCI - Andhra Cuisine: Kanda Bachalikura

This is my entry to this month's Regional Cuisine of India (RCI) - Andhra Cuisine, being hosted by lovely Latha (@ Masala Magic). This dish is mostly made during celebrations like weddings, house warming ceremonies etc. This was on the list of my favorite things that I miss about my Mom's cooking.

I did not have enough bachalikura, so I also used spinach. (For authentic taste, use bachalikura without spinach).
Little more information on Bachali Kura: Basella alba Stewaret (syn Basella rubra Linn) Basellaceae; Common English Name: Malabar nightshade, Ceylon spinach or Indian spinach; Tamil: Pasalai keerai; Hindi: Poi; Thai: Phak ptlang.

Photo Courtesy: tamu.edu

Ingredients:
Kanda (Suran) - 1 cup (I used frozen cubed suran)
Bachalikura - 1 cup, chopped
Spinach - 1/2 bunch, chopped
Ginger - 1" piece, minced fine
Green chilies - 6, finely chopped
Tamarind paste - 1tbsp
Turmeric - 1/4 tsp
Salt - to taste

For Popu:
Chana dal - 1 tsp
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Hing - pinch
Curry leaves - 6

Method:

• Microwave the suran pieces in 1 cup of water for 6-8 minutes, or until the cubes are tender.
  
• Heat 1 tsp oil in a pan on medium low heat, add the popu ingredients and when the seeds splutter, add curry leaves, ginger and green chilies. Stir fry for about 30 seconds.
  
• Add turmeric and chopped green veggies, cover and cook for about 5-7 minutes or until they wilt down and don't smell raw anymore.
• Add the microwaved kanda (suran) pieces; cover and cook for another 5 minutes.
• With the back of the spoon mash kanda pieces till it becomes smooth. You can leave them chunky, but traditionally this dish has a very smooth consistency.
  
• Add the tamarind paste, salt and little water (if needed). Cook for another 5 minutes. Serve hot with rice.

Kanda Bachali kura & Mixed vegetable curry with Rice

Note: Lemon juice can be used instead of tamarind paste in this dish and it will taste equally yummy.

Here's another similar dish from Ammalu's Kitchen - Kanda Palakura Avapetti.