basale soppu koddel recipe | malabar spinach sambar recipe

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basale soppu koddel

basale koddel recipe | basale soppu koddel | malabar spinach sambar – udupi, mangalore style sambar with step by step photo recipe. malabar spinach or basale soppu koddel sambar is a famous curry or sambar of south canara. this sambar goes very well with akki rotti or dry paper rice rottis. this sambar is often served with generous amount of garlic seasoning which gives good texture and aroma to this sambar.

basale soppu koddel or malabar spinach curry is my all time favourite sambar recipe. i take two servings if we have prepared this sambar. i often prepare when i like to eat dry paper rice rottis. usually these dry paper rottis are eaten with non-veg curry, but i would this sambar recipe would certainly be good alternative. this curry preparation follows the same steps as the non-veg curry.

basale koddel

malabar spinach grows in hot humid and moist climate. we usually grow basale plant in our backyard. basale are believed to be healthy as they are low in calories and fats. and also rich in vitamins and minerals. basale soppu is advised to include in your diet for pregnant women.

check out my sambar recipes collection here. here are few popular udupi sambar recipes: palak sambardrumstick sambar, budhu kumblakai bol koddelcucumber saasmi, bende koddelmajjige hulisambar rice and beans koddel etc.

basale soppu koddel recipe | malabar spinach sambar recipe card:

basale koddel

basale soppu koddel recipe | malabar spinach sambar recipe

HEBBARS KITCHEN
basale soppu koddel recipe | malabar spinach sambar recipe
4.17 from 6 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Side Dish
Cuisine south indian
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.

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basale soppu koddel recipe | malabar spinach sambar style step by step photo recipe:

masala recipe:

  1. 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
    malabar spinach sambar
  2. blend to the smooth paste by adding required amount of water. keep aside.
    basale koddel

basale koddel recipe:

  1. chop the basale soppu / malabar spinach roughly (1 inch length – use both stems and leaves) and slice ½ onion thinly. keep them aside.
    basale koddel
  2. in a large vessel add basale soppu and tamarind extract.
    basale koddel
  3. also add salt and jaggery to it. close the lid and allow to cook for 4-5 minutes in a medium flame.
    basale koddel
  1. once the leaves are cooked and the onions to it and boil for another 4-5 minutes.
    basale huli
  2. now add the ground masala, turmeric powder and bring to boil.
    basale huli
  3. add the cooked dal and boil vigorously for 5-6 minutes.
    malabar spinach
  4. meanwhile, heat up some oil and sputter mustard seeds. add the garlic if using, followed by the curry leaves.
    basale huli
  5. immediately pour the tempering on the curry.
    basale huli
  6. mix it well and serve basale koddel with hot steamed rice.
    basale koddel

notes:

  • masala used here is raw, so consume this sambar within 1 or 2 days.
  • increase the number of chillis for bright red colour.


16 COMMENTS

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