Kanda Bachali Koora (Curry)

Ingredients:

• Kanda- 1/2 kg (Yam)
• Bachali leaves- 4-5 bunches 
• Tamarind- 4-6 pieces (saok in 1/4 cup water)
• Jaggery- a small piece
• Salt- 1 1/2 tsp
• Turmeric powder- 1/4 tsp
• Water - 1 cup

For Tempering:

• Oil- 3 tbsp
• Chana dal- 1 tbsp
• Urad dal- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Dry red chilies- 3 broken into pieces
• Asafoetida- 1/4 tsp
• Green chilies- 4-6 slit vertically
• Curry leaves- 5-6

Method:

1. Yam/ Kanda is an itchy root, so apply some oil on hands before cutiing it.
2. The skin is thick and muddy so remove a good layer of it and cut into medium sized cubes.
3. Now wash properly for 3-4 times to remove the dirt and mud.
4. Clan, chop and wash the Bachali leaves as well.
5. If you want to prepare this curry in the morning, cut the yam and leaves before night and keep in refrigerator. Wash before cooking. 
6. Place both in a big dish or directly in the cooker, add 1 cup water and cook for three whistles.
7. Take it out and mash the yam into small bits. Keep a few medium sized bits for taste. 
8. Place the dish back on heat and add turmeric powder and salt. 
9. Now pour in the tamarind water and mix well.
10. Heat oil in a small pan and add chana dal, urad dal, mustard seeds, cumin seeds, dry red chilies and asafoetida.
11. As mustard splatters, add green chilies and curry leaves. Turn off the heat and let the chilies soften.
12. Now add this tempering to the curry and mix well. 
13. Also add the small piece of jaggery. The heat will melt the jaggery.
14. Let it cook in simmer to medium for about 5-7 minutes. If it is too runny cook for another 2 minutes.
15. Serve hot with rice and papad or roti. 

Notes:

1. The yam is heavy to digest so we mash it into smaller bits.
2. Also do not serve to elders and kids for both lunch and dinner. It might trouble their digestion. 
3. The consistency should be like dal.