basale soppu koddel recipe | malabar spinach sambar recipe

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.

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 sambar, drumstick sambar, budhu kumblakai bol koddel, cucumber saasmi, bende koddel, majjige huli, sambar rice and beans koddel etc.

basale soppu koddel recipe | malabar spinach sambar recipe card:

basale soppu koddel recipe | malabar spinach sambar recipe

HEBBARS KITCHEN

basale soppu koddel recipe | malabar spinach sambar recipe

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine south indian

Servings 4 Servings

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Ingredients

  

1x2x3x

• ▢ 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
   
2. blend to the smooth paste by adding required amount of water. keep aside.
   

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.
   
2. in a large vessel add basale soppu and tamarind extract.
   
3. also add salt and jaggery to it. close the lid and allow to cook for 4-5 minutes in a medium flame.
   

1. once the leaves are cooked and the onions to it and boil for another 4-5 minutes.
   
2. now add the ground masala, turmeric powder and bring to boil.
   
3. add the cooked dal and boil vigorously for 5-6 minutes.
   
4. meanwhile, heat up some oil and sputter mustard seeds. add the garlic if using, followed by the curry leaves.
   
5. immediately pour the tempering on the curry.
   
6. mix it well and serve basale koddel with hot steamed rice.
   

notes:

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