Basale sambar recipe | How to make basale soppu huli | Basale koddel | Malabar spinach sambar
By Latha on October 12th, 2017
Basale sambar or basale soppu huli recipe explained with step by step pictures. Basale sambar is prepared using malabar spinach, lentils, coconut and fresh ground masala. This is a very tasty sambar recipe prepared using basale soppu or malabar spinach leaves. In Karnataka sambar is called by different names like "Huli" or "Huli-saaru" in malnad region, "Koddel" or "Huli" in mangalore and udupi region, "saaru" or "sambar" in rest of the places.
Basale soppu or malabar spinach is very good for health. I have posted one more basale soppu thambli recipe on this website, which is a simple and tasty gravy recipe. Malabar spinach leaves are very common across Karavali (Udupi-Mangaluru) and Malnad region of Karnataka. And this recipe is very tasty and is signature dish of my Mother-in-law. I have added black eyed beans (or lobia) in this recipe, which enhances the taste and makes the sambar more yummy. You can also replace it with roasted horse gram. And if you can't get these leaves, don't worry just replace it with palak leaves. You can find palak sambar recipe here.
If you are looking for more sambar recipes then do check my amaranthus or harive soppina huli, dill leaves rasam, bendekayi kayirasa, massoppu, yellow cucumber sambar, tomato rasam, recipes from doddapatre, shunti thambuli and okra sambar recipes.
Preparation time: 5 min
Cooking time: 30 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1 bunch basale soppu or malabar spinach leaves
- 1/4 cup black eyed beans or lobia or alasande kalu (or roasted horse gram)
- 1/4 tsp turmeric powder
- 2 tsp crystal salt (or as per your taste)
- Small marble sized tamarind
Ingredients for masala: (measuring cup used = 240ml)
- 1 cup grated coconut
- 2 - 4 red chili
- 2 tsp coriander seeds
- 1/2 tsp mustard seeds
- 2 cloves of garlic
- 1 tsp cooking oil
Ingredients for tempering:
- 1 red chili
- 5 - 6 curry leaves
- 1/4 tsp mustard seeds
- 1 tsp cooking oil
Instruction for making basale sambar or basale koddel:
- Separate the leaves and stems of malabar spinach leaves. Also check for any worms or spider web. Then rinse it thoroughly.
- In a pressure cooker take black eyed beans (lobia) and rinse it. Please note you can also use roasted horsegram.
- Next cut only the stem part of malabar spinach into finger length pieces and add it into the same cooker. Add 1/2 cup of water and cook them by making 1 whistle.
- Meanwhile chop the cleaned leaves. Add it into the same cooker, which has half cooked stem and beans. Add in salt and turmeric powder. Add in half a cup of water and cook by making 1 or 2 whistles.
- Take the ingredients listed under "for masala" and fry until mustard seed splutters using a tsp of oil. Please note, garlic should not be fried. Fry red chili, coriander seeds and mustard seeds.
- Grind roasted spices and grated coconut using a mixer grinder. Use required water and grind until smooth.
- At the end add in peeled garlic and coarse grind it.
- Then add this ground masala into the cooker, which has cooked vegetables and dal. Add in required salt and tamarind extract.
- Add in tamarind extract and required salt.
- Add in required water, mix well and bring it to boil.
- Temper it with oil, red chili, mustard seeds and curry leaves. Serve tasty basale koddel or basale soppu sambar with hot rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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