Bacchalikura Pulusukura (Malabar Spinach in Tangy Tamarind Sauce)

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My favorite kind of veggies are Leafy vegetables. Living in Los Angeles for long time I did not find Bacchalikura. I used to crave for this. After moving to Texas I was so happy to find these leaves. My another favorite leafy vegetable is Chukkakura (sorrel) which I haven't found in USA yet. 

Even better I started growing it in my own yard. Below is one of my harvest pic. All the veggies are grown organically. I got tons of Malabar spinach. Shared some with friends and frozen some for later use.If you love gardening check my  Garden adventures post. 

This recipe is a traditional age old authentic recipe that we usually make at home. It is a very simple recipe with few ingredients yet very tasty. With the tanginess from tamarind and a hint of sweetness from onions mixed with the taste of the leaves makes it delicious.

During the prep, wash the leaves before cutting them. This will avoid the loss of nutrients from the leaves. Make it a habit to do this with all the leafy vegetable. 

Soak the tamarind in warm water before you start cooking so by the time you are ready to put it in the curry its soft and easy to squeeze. I usually microwave water for 15-20 sec and soak the tamarind. Also use as less water as possible because as I said this is not a gravy curry. The right consistency is important to make it look/ taste good. Also do not drop the whole tamarind in the curry coz  if you get a bite of this accidentally it ruins the taste buds. Squeeze the pulp out of the tamarind and add it to the curry.

Another thing to remember is, when sauteeing the onions be patient and let them change color.

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Bacchalikura Pulusu Kura  Recipe 

Servings:

Two (2)

Total time:

30 minutes

Ingredients:

• 4 cups of Malabar spinach cut leaves
• 1.5 tablespoon chanadal (senagapappu)
• 1 medium size onion
• Tamarind small lime size 
• 1-2 tbsp oil
• Salt to taste
• 1 tablespoon chilli powder or adjust

Preparation:
1) Separate the leaves from the stem. While doing that keep the young stems too.
2) Soak the tamarind in warm water
3) Wash the leaves thoroughly
4) Cut the leaves into long thin strips.
5) Cut onion into small cubed pieces.
6) Take oil in a pan.
7) Add mustard,Cumin seeds. When they start spluttering add chanadal. Fry the Chana dal till they turn brown.

8) Now add onions to the pan. Sautee them until they turn brown

9) Now add the cut leafy vegetable.

10) Add salt to taste.
11) Cook until leaves are soft and only little water left

12) At this pont add tamarind juice to the pan.
13) Add chilli powder and let it cook for couple of minutes until tamarind is cooked and raw flavor is gone
14) If you still have lot of water put the flame high and let some of the water evaporated

TaDa! Bacchalikura pulusu is ready. You can serve this with Rice, Quinoa, or Cracked wheat.

Tips: 

Tastes good accompanied by Papad, plain dal (Mudda Pappu).

Related Recipes:

• Bacchali Kura Pappu (Malabar Spinach Dal)
• Swiss chard Pulusu Kura
• Thotakura Pappu(Chavuli dal/Amaranth leaf dal)