basale soppu koddel recipe | malabar spinach sambar recipe
basale soppu koddel recipe | malabar spinach sambar recipe
Servings 4 Servings
Ingredients
- 3 cups basale soppu / malabar spinach chopped
- ¼ cup toor dal cooked
- ½ onion thinly sliced
- 1 tsp jaggery
- ¼ cup tamarind extract
- few curry leaves
- ½ tsp turmeric powder
- salt to taste
for masala:
- ½ cup coconut
- ¼ onion
- 2 tbsp coriander seeds
- ½ tsp methi / fenugreek seeds
- ½ tsp cumin seeds / jeera
- 3 dried kasmiri red chilli
- ½ tsp mustard seeds
- 1 garlic clove
for tempering:
- 1 tbsp oil
- 6 cloves garlic chopped
Instructions
masala recipe:
- prepare the hasi masale (raw masala). blend 2-3 slices of onion, garlic clove, coriander seeds, 2-3 dried red chilli, cumin seeds, methi, pinch of mustard seeds and grated coconut
- blend to the smooth paste by adding required amount of water. keep aside.
basale koddel recipe:
- chop the basale soppu / malabar spinach roughly (1 inch length - use both stems and leaves) and slice ½ onion thinly. keep them aside.
- in a large vessel add basale soppu and tamarind extract.
- also add salt and jaggery to it. close the lid and allow to cook for 4-5 minutes in a medium flame.
- once the leaves are cooked and the onions to it and boil for another 4-5 minutes.
- now add the ground masala, turmeric powder and bring to boil.
- add the cooked dal and boil vigorously for 5-6 minutes.
- meanwhile, heat up some oil and sputter mustard seeds. add the garlic if using, followed by the curry leaves.
- immediately pour the tempering on the curry.
- mix it well and serve basale koddel with hot steamed rice.