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basale koddel
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5 from 27 votes

basale soppu koddel recipe | malabar spinach sambar recipe

basale soppu koddel recipe | malabar spinach sambar recipe
Course Side Dish
Cuisine south indian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 Servings


  • 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


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.