south indian / udupi / vegetarian

Basale Soppu Huli.

basale soppuCouple of days back my cousin called up asking me for the recipe of  what is called as Basale soppu in kannada, I think it is known as Ceylon spinach. In Goa it commonly referred to as soup palaak.

Here is a traditional dish, I shall catalogue and collect more of it a little later when i am done with series on moong.

Ingredients:–(serves 4 by my MIL’s measure and six by my mother the water content they add varies.)

½ cup thuvar daal, pressure cooked.

1 ½ cup basale chopped fine.

1 onion chopped fine.

4 garlic pods de husked.– optional.

1 tablespoon Sāmbhar masala— this is tittered to taste.– I either make it fresh at home or pick it up from Joshi’s in hyderabad.

1 tbsp. Jaggery

2 tbsp. Tamarind water

Pinch of turmeric

Salt to taste

Seasoning

  • Oil.
  • 3 tbsp. Mustard seeds
  • 2 tsp. Urad dhal
  • 1 dried red chilli
  • Pinch of asafoetida
  • 4-5 kharipatta.

Method.

In a large saucepan, pour the table spoon of oil

When it warms, add the garlic.

Just the garlic begins to sizzle add mustard, urad dhal, red chilli, asafoetida and kharipatta in the same order.

Now add in the onions, and sauté

Add in the basale leaves—add just enough water to immerse it. when the water boils reduce the flame and cook for about 8mnts. Now add the salt, tamarind, jaggery and turmeric. Boil for a minute

Add in cooked daal, salt and sambhar powder

Add water enough to get the consistency that you would like.

Bring it to a boil and simmer for about 5 mnts.

Your Basale Sāmbhar is ready.

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