BASALE SOPPINA TAMBULI

BASALE SOPPINA TAMBULI

"Basale Soppu" is the name for Malabar Spinach in Kannada. Today's dish is popular in my Home State of Karnataka where this Basale Soppina Tambuli is usually served with steamed rice. This is an easy to make dish which is both tasty and good for health.  

The Malabar Spinach is a climbing vine much akin to the usual spinach. It is also called Vine Spinach. This plant has numerous health benefits. In Konkani, my mother tongue, this is called , "Vaali". 

I have this growing in pots at home which comes in handy from time to time. You can easily grow them by planting the firm stem in a pot. 

We enjoy a variety of food from Karnataka in my house, so elsewhere in this blog you will find recipes for other dishes well-known in this State such as:-

• Berake Rotti 
• Bendekayi Gojju
• Nuchina Unde
• Maavinakayi Chitranna 

We can make Basale Soppina Tambuli with either 1 cup of fresh curds or with 1 and 1/2 cup of buttermilk. 

I have adapted this from Basale Soppina Tambuli from the website of the Kannada channel Swayam Paaka. 

Ingredients:-

• Basale Soppu ( Malabar Spinach), chopped, 1 and 1/2 cups 
• Jeera, (Cumin Seeds), 1 tsp
• Peppercorns, 16
• Salt, to taste
• Fresh Coconut Gratings, 3 tbsp
• Curds, 1 cup
• Water, 1/4 to 1/2 cup 

For Seasoning:-

• Mustard Seeds, 1/4 tsp
• Cumin Seeds, 1/2 tsp
• Red Chilli, broken into halves, 1
• Ghee/ Oil, 2-3 tsp

Method:-

Pluck the Malabar Spinach leaves from the stems, wash them and dab them dry. Then chop them to get about 1 and 1/2 cups of chopped leaves. 

Whisk the curds

Heat 1/2 tsp of ghee/oil in a pan and on medium heat add the cumin seeds (jeera) and then the pepper corns and sauté 

To this add the chopped Malabar Spinach leaves and sauté till the leaves wilt 

Continue to cook for about 4-5 minutes till the leaves becomes tender

Now add the fresh coconut gratings, sauté and turn off the gas. Allow it to cool.

Transfer to a small mixer jar and grind to a fine paste adding just the required amount of water

Next add this ground paste to the curds along with salt, and mix well

Heat the remaining ghee/ oil in a tadka pan, and on medium heat add the mustard seeds 

When they splutter add the cumin seeds. When they sizzle add the broken red chilli and sauté for a few seconds more, 

Switch off the gas and add the seasoning to the Basale Soppina Tambuli and mix well

Serve the Basale Soppina Tambuli with hot steamed rice