BASALE SOPPINA SAARU
"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 Saaru is usually served with steamed rice. This is an easy to make dish which is both tasty and good for health. In Konkani, my mother tongue, this is called , "Vaali".
The Malabar Spinach is a climbing vine much akin to the usual spinach. It is also called Vine or Indian Spinach. This plant has numerous health benefits.
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.
Elsewhere in this blog, you will find recipes for other dishes made with Basle Soppu, such as:-
I had a lot of fresh Malabar spinach and was looking for a new recipe to try out when I came across " Indian Spinach Curry or Basala Soppina Saaru" in Ambika Shetty's Kitchen. I have adapted this recipe from there.
We had this with hot steamed rice and loved it. Do give it a try when you next come across fresh Malabar spinach.
- Basale Soppu/Malabar Spinach Leaves, one bunch ( 3 cups approx when chopped)
- Spinach Stems, 2-3
- Toor Dal, 1/2 cup
- Water, 1 and 1/2 cups
- Coriander Seeds, 1 tsp
- Cumin Seeds, 1/4 tsp
- Fenugreek Seeds, 1/8 tsp
- Urad Dal, 1 tsp
- Dry Red Chillies, 5-6
- Fresh Coconut Gratings, 1 cup
- Green Peas, 1/2 cup
- Turmeric Powder, 1/4 tsp
- Tamarind, small marble sized
- Jaggery, grated, 2 tbsp
- Salt, to taste
- Oil, 1 tsp
For The Seasoning :-
- Mustard Seeds, 1/2 tsp
- Broken Red Chillies, 1-2
- Curry Leaves, a few
- Oil, 1 tsp
Wash and clean the spinach leaves and chop them- also choose a couple of stems and cut them into 2" pieces
Soak the toor dal in adequate water for about 30 minutes. Drain away the water.
Pressure cook the the spinach with the spinach leaves, stems, soaked toor dal and 1 and 1/2 cups of water with a little salt for 4-5 whistles on high flame. Switch off the gas and when the pressure cooker is cool enough to handle, remove the cooked items and keep aside.
In a thick bottomed kadhai, heat 1 tsp of oil and on medium heat add the coriander seeds, cumin seeds, fenugreek seeds and urad dal and sauté till the dal changes colour
Add the dry red chillies and roast for a couple of minutes
Remove from flame and transfer to a mixer jar
To this add 1 cup of coconut gratings, and grind to a smooth paste adding the required amount of water. Keep aside.
Cook 1/2 cup of green peas in a vessel, with adequate water, till they are done
Add the cooked spinach and toor dal mixture along with turmeric powder, tamarind, and grated jaggery
Mix well and cook till the jaggery melts
Next add the freshly ground masala, salt to taste, mix well to get a thick gravy like consistency and bring to a boil
Lower the flame and let it simmer for about 5 minutes
In a small seasoning pan, heat 1 tsp of oil and on medium heat add the mustard seeds and when they splutter add the broken red chillies and curry leaves and saute for a few seconds
Pour this seasoning to the Basale Soppina Saaru
Switch off the gas and transfer the Basale Soppina Saaru to a serving bowl
Serve with hot steamed rice or chapatis