Malabar Spinach & Yam Recipe – Authentic Indian Suran Bachali Curry

Last Updated on 4 months by Neha Deshmukh

Malabar Spinach & Yam Recipe – Authentic Indian Suran Bachali Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Suran Bachali Curry. It’s a dish my grandmother used to make, and the aroma always filled the house with warmth. It’s a little different, a little rustic, and absolutely delicious. Trust me, you’ll love it!

Why You’ll Love This Recipe

This Suran Bachali Curry (also known as Elephant Yam and Malabar Spinach Curry) is a delightful blend of earthy flavors and vibrant greens. It’s surprisingly easy to make, perfect for a weeknight meal, and packed with nutrients. It’s a taste of authentic Indian home cooking that’s both satisfying and good for you. Plus, it’s a fantastic way to explore some lesser-known, but incredibly tasty, vegetables!

Ingredients

Here’s what you’ll need to create this magic:

• 3 cups Bachali kura (Malabar Spinach), chopped (about 150g)
• 2 cups Chopped Suran (Elephant Yam) (about 250g)
• 1 cup Water (240ml)
• 1 teaspoon Turmeric powder (about 5g)
• Salt to taste
• 2 tablespoons Oil (30ml)
• 1 teaspoon Urad dal (split black lentils) (about 7g)
• 1 teaspoon Chana dal (split chickpeas) (about 7g)
• 1 teaspoon Mustard seeds (about 8g)
• ½ teaspoon Cumin seeds (about 2g)
• 2 Dry red chilies
• 2-inch Ginger, finely grated
• 3-4 Green chilies, chopped
• 4-6 Curry leaves
• 1 tablespoon Tamarind paste or lemon juice (about 15ml)

Ingredient Notes

Let’s talk about these ingredients!

• Bachali Kura (Malabar Spinach): This leafy green is a nutritional powerhouse, rich in iron, Vitamin A, and antioxidants. It has a slightly peppery taste and a unique texture. You can find it at Indian grocery stores or even grow it yourself – it’s a vine that thrives in warm climates!
• Suran (Elephant Yam): Don’t be intimidated by this root vegetable! It has a slightly nutty flavor and a creamy texture when cooked. It’s a good source of fiber and potassium. Important note: Suran can cause itchiness if not prepared properly (more on that in the FAQs!).
• Tempering Spices: The combination of urad dal, chana dal, mustard seeds, and cumin seeds is a classic South Indian tempering. The spices are bloomed in hot oil, releasing their fragrant aromas and adding depth of flavor to the curry. Regional variations exist – some families add a pinch of asafoetida (hing) for extra flavor.
• Tamarind Paste: Tamarind adds a lovely tangy flavor that balances the earthiness of the yam and spinach. If you don’t have tamarind paste, lemon juice works beautifully as a substitute.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the chopped malabar spinach, yam, water, turmeric powder, and salt in a pan. Bring it to a boil over medium-high heat.
2. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 10 minutes, or until the yam is tender. You should be able to easily pierce it with a fork.
3. Now, grab a potato masher and gently mash the mixture until it’s smooth. Don’t overdo it – a little texture is nice! Set this aside for now.
4. In a separate pan, heat the oil over medium heat. Add the urad dal, chana dal, mustard seeds, cumin seeds, and dry red chilies. Watch closely – the mustard seeds will start to splutter!
5. Once the seeds start to splutter, add the grated ginger, chopped green chilies, and curry leaves. Sauté for about 2 minutes, until fragrant. The kitchen should smell amazing right about now!
6. Pour in the mashed spinach-yam mixture and stir well to combine. Cover the pan and cook for another 5-10 minutes, allowing the flavors to meld together beautifully.
7. Finally, stir in the tamarind paste (or lemon juice). Cook for another 5 minutes, adjusting the seasoning to your liking. And that’s it! Your Suran Bachali Curry is ready to enjoy.

Expert Tips

• Don’t skip the simmering step! It’s crucial for the yam to become tender and the flavors to develop.
• Adjust the amount of green chilies to control the spice level.
• A good quality oil makes a difference. I prefer using mustard oil for an authentic flavor, but any vegetable oil will work.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your tamarind paste doesn’t contain any hidden ingredients.
• Adjusting Spice Level: If you like it milder, reduce the number of green chilies or remove the dry red chilies altogether. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptations: In some parts of India, this curry is traditionally served during harvest festivals, celebrating the bounty of the land. My aunt always makes a larger batch for Makar Sankranti!

Serving Suggestions

Serve this Suran Bachali Curry hot with a side of fluffy rice or roti. A dollop of yogurt on the side adds a cooling contrast to the spices. It’s also delicious with a simple dal and a fresh salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually deepen overnight!

FAQs

1. What are the health benefits of Malabar Spinach/Bachali Kura?

Bachali Kura is incredibly nutritious! It’s packed with iron, Vitamin A, Vitamin C, and antioxidants. It’s also believed to have anti-inflammatory properties.

2. Can I use a different type of yam if I can’t find Suran/Elephant Yam?

While Suran has a unique flavor and texture, you can substitute it with other yams like Japanese yam or even sweet potato in a pinch. The flavor will be different, but still delicious.

3. How can I adjust the spice level of this curry?

Easily! Reduce or omit the green chilies and dry red chilies. You can also add a pinch of sugar to balance the heat.

4. What is the best way to prepare Suran/Elephant Yam to avoid itchiness?

This is a common concern! Always wear gloves when handling Suran. Peel and chop it, then soak the pieces in water with a little turmeric powder for at least 30 minutes. This helps to remove the itchy compounds. Cooking it thoroughly also eliminates the itchiness.

5. Can I make this curry ahead of time? How does it hold up?

Yes, absolutely! This curry actually tastes even better the next day as the flavors meld together. It will keep well in the refrigerator for up to 3 days.

Enjoy this little piece of my family’s kitchen! I hope you love it as much as we do. Let me know in the comments if you try it, and how it turns out!