Tuesday, September 15, 2020



"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:-
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. 

  • 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

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 

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