Kanda Bachali : A Bowlful of Green and Ghee

I know it's been a while since I posted here. Life’s been a little packed — we will be shifting to our new home in few weeks, and work has had its own plans for my time. But sometimes, all it takes is one bite of something familiar to bring you right back to where your story began.

Enter: Kanda Bachali.

 
Yam and Malabar spinach curry — an earthy, vibrant, unapologetically rooted dish that tastes like home in the deepest sense of the word. This isn't just a curry I like. It is the one I love to the core. It is the one that instantly pulls me into Amma’s kitchen, where love simmered in every pot, and this particular one carried the aroma of tradition, comfort, and discipline (yes, that belt makes a cameo here, hold on 😅).

It was a regular at home, especially during festivals or functions. For me, I made sure it was served at mine. It was at my pelli kuturu function (pre-wedding rituals), wedding, our house-warming ceremony and occasional at our homes (parents and in-laws). That is how deep my connection runs with this dish.

There is even a funny memory of me blurting out “Kanda Bachali” as my favorite dish in a job interview. I mean ; I was asked! And no regrets. It is that kind of love.

But if I had to pick one moment where this curry etched its place forever in my heart, it would be a Sunday from my school days. Like most kids, anything green was automatically suspect. Healthy stuff? Nope. I used to proudly avoid it. But that day, Amma had made Kanda Bachali. The rice was hot, the ghee was melting into it, and the curry... oh, the curry. I didn’t want to eat it, but Dad’s belt was clearly visible, and fear does interesting things to your taste buds. Amma mixed it all up and placed a warm scoop of it right into my little hand. But that first mouthful? Magic. I ate. And ate. And ate some more, until I was scolded for eating more than my little tummy could handle. Proud, full, slightly punished and completely in love.

Of course, my journey with this dish includes its disasters too. Like the time I tried making it myself when Amma wasn’t home and she had explicitly told me not to touch the yam and spinach..but me being me, how couldn't I!! I didn’t add enough water while pressure cooking — and just like that, the cooker gave up on life. Gone. Burnt beyond rescue. The curry was ruined, the kitchen smelled like a smoky lesson, and I got the well-deserved yelling. But I also learned. (Step one: Always add good quantity of water. Step two: Listen to your mom.)

It is funny how something so humble can hold so many emotions; love, mischief, learning, growing. This curry has seen me through childhood tantrums, adult milestones, and everything in between. It is proof that food isn’t just about hunger, it is about memory. About feeling held, even when you are alone. About joy.

Just yesterday, I attended my friend’s son’s Upanayanam (sacred thread ceremony), and among the grand feast laid out, there it was again this beloved curry, stealing my heart yet again like it always has. My husband enjoys it too, though not with the same wild obsession as me. But he tries to include it once in a while, because he knows : for me, this isn’t just a dish. It is my childhood. It is joy, discipline, love, mistakes, learning — all served in one bowl.

Kanda Bachali — Always there. Always mine.

Ingredients:

• Elephant Yam (Kanda) – 2 cups, peeled and cubed

• Green Chilies – 6, slit

• Ginger – 1 small piece (about 1/4”)

• Tamarind – Small gooseberry size

• Red Chili Powder – 1/2 tsp

• Turmeric Powder – 1/8 tsp

• Salt – to taste

• Fenugreek Seeds – 7 seeds

• Urad Dal – 2 tsp

• Mustard Seeds – 3/4 tsp

• Cumin Seeds – 3/4 tsp

• Oil – 7 tsp (or as needed)

For the Mustard Paste:

• Mustard Seeds – 1 tsp

• Red Chili – 1, broken into pieces

Instructions:

1. Prepare the Yam and Greens:

   • Peel the dark skin off the elephant yam and cut it into large cubes. Pressure cook both cut yam and malabar spinach bowl with a little water for about 5-6 whistles on medium. Once done, lightly mash it while it’s still hot and set it aside.

2. Grind the Spices:

   • Make a coarse paste of green chilies and ginger using a blender or mortar and pestle. Set it aside. Or you could also grate ginger and cut chilies into small pieces

   • Soak the tamarind in a small bowl of water for a few minutes. I usually pour hot water for faster soaking.

3. Make the Curry:

   • Heat oil in a pan and add fenugreek seeds and urad dal. Fry until they start changing color, then add mustard seeds and cumin seeds. Let them splutter.

   • Stir in the ginger-chili paste and cook for a minute. Add turmeric powder, red chili powder, and mix everything well.

   • Add the cooked yam and mashed greens, then stir everything together. Add a little water and salt. Let it cook on a low flame for about 5 minutes.

4. Prepare the Mustard Paste:

   • In a mortar and pestle, grind mustard seeds and broken red chili into a coarse powder. Add a bit of water to create a smooth paste.

5. Final Touch:

   • Add the tamarind paste and the mustard paste to the curry. Cook for another minute on low heat, allowing the flavors to mix and blend beautifully.

6. Serve:

   • Stir one last time and transfer the curry to a serving bowl. Serve hot with steamed rice, ghee and enjoy!

Srishti’s Secret Tip for the Perfect Plate:

For the best flavor, let the curry rest for a few minutes before serving. Just like how the best friendships take time to deepen, this curry gets even better after a little waiting. The spices and tamarind blend together beautifully when allowed to settle, giving you that rich, harmonious taste with every bite.

Srishti’s Healing Tip for the Perfect Plate:

Cooking this curry slowly is like nurturing your own well-being. Just like you wouldn’t rush through the process of healing, don’t rush through the cooking. Let each step come together naturally, and savor the process. Allow time for the flavors to meld, just like you allow yourself time to grow. It is the little pauses in life that make everything better, and this curry is no different.

Why You’ll Love This:

Kanda Bachali is that perfect mix of earthy, spicy, and tangy that feels like a warm hug. It is a dish that brings you closer to your roots and makes you feel grounded no matter where life takes you. Plus, the nostalgia of Amma’s cooking with a rich, comforting flavor is something that will never let you down. Whether you are celebrating a big milestone or simply craving a taste of home, this curry will make you feel just right!