Tuesday, August 12, 2014

Basale leaves Curry

"Basale soppu"  or  " Basella alba" is an edible perennial vine. It is known in many various common names, like Pui, Vine Spianch, red vine spinach, climbing spinach, creeping spinach, buffalo spinach, malabar spinach and ceylon spinach are some.

In India we use basale in many dishes. Basale or Basella alba is known as pui shak in Bengali, poini bhaji in Gujarathi, Basale soppu in Kannada, Valchi bhaji or Vouchi bhaji in Konkani, Vallicheera in Malayalam, Mayalu in Marathi, poi saaga in Oriya, Kodip pasali in Tamil, Bachhali in Telugu and Basale in Tulu.

Basale leaves which are used here particularly is from OUR GARDEN. We can grow them in small pots.

Let us see some benefits of Basale  Soppu.
Basale soppu is rich source of vitamins like vitamin A, Vitamin C, Iron and Calcium. They are rich in soluble fiber and helps in fastening digestion process..

Here is a recipe of Basale leaves curry and this curry goes very well with almost all the main dishes like chapatis, poori, roti, idli, Vada, any kind of dosa, plain rice. No onion or garlic is used in this curry.

Things Needed : 

Baslae leaves : 1 Bowl
Harave soppu (Amaranth leaves)  : 1 small Bundle 
Channa dal : 1 Table spoon
Urid dal: 1 Tea spoon
Coriander seeds : 1 Table spoon
Methi seeds : 1/4 Tea spoon
Red chilly : 5 to 6
Curry leaves : 5 to 6
Mustard seeds : 1/2 Tea spoon
Ingh : a pinch
Turmeric powder : a pinch
Coconut : 3 to 4 Table spoons
Salt : To taste
Oil : 2 Tea spoons.
Tamarind : a small marble size.
Jaggery : 1 Table spoon (Optional).



Method :


1. Wash and cut Baslae and harave (Amaranth ) leaves into small. Cook until they turn soft. Keep it aside.
2. Grate coconut and keep it aside.
3. Now keep a small pan on the fire. Put 1/2 Tea spoon of oil. Add methi seeds and fry till they turn brown.

4.Add channa dal and urid dal and fry them till they turn golden brown.
5. Add coriander seeds and red chilly. Fry them for 1 minute and put off the gas.
6. Now grind this mixture with coconut and small marble size tamarind. (Remove the seed if there is and wash it before use).





7. Keep a pan on the fire. Add cooked basale soppu, jaggery, turmeric powder and ground coconut mixture. Add salt. Mix it well.
8. Now boil nicely for 2 to 3 minutes. Stir slowly in between so that it does not get burnt at the bottom.


9. Put the ready to serve curry in to a serving bowl.


10.. Keep a small pan on the fire and put a tea spoon of oil and heat. Add mustard seeds and ingh. Add curry leaves when the mustard seeds splutter. Add this mixture to ready to serve Basale curry and serve with the main dish you have prepared.

Note : 

Using coconut is purely optional. Using onion and garlic also an optional. Normally they say when you add garlic splutter it adds to the taste of basale curry. ( but I do not use them ). Adding more or less chilly is also according to your wish.  You can use any vegetables if you want. Brinjal goes very well with this curry. Potatoes also will be a good combination.
Time : 15 minutes.
Serves : 4.

21 comments:

  1. Love Basala soppina huli!! Mouthwatering... This is similar to what my mum prepares.. Thanks for the recipe :)

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    Replies
    1. Thank You Poornima hegde...for the lovely comment...

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  2. thanks Smitha Kalluraya....for the sweet comment..

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  3. healthy and mouth watering curry...looks delicious!

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  4. Thank you Rani Vijoo...for the sweet comment...

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  5. Delicious and healthy looking curry.
    Deepa

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  6. Delicious curry healthy as it as amaranth in it.

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    Replies
    1. Thank you Swathi Iyer....for the nice comment..

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  7. Please recipe of all type of soppu with photos.. like pundi soppu, harave soppu, basale soppu, hulchikka.. etc...

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  8. I tried this recipe. Just wow! Thank you~

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  9. Thats nice to know prashanthhiremath2..happy to know that you liked it very much with the sweet word..Wow..thank you so much ....

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  10. Hello aunty,
    Tried the recipe yesterday and it was yummy.I added onion and garlic and it added a aroma to the dish. This recipe is a keeper.
    Thank you
    Swetha
    Culinart

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  11. Thank You Swethaprajwala .....nice to know you liked the dish..yes I know onions and garlic really add aroma to the curry..thats great ...

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  12. That's really a marvelous post. This post contains useful information which helps us a lot. I have never seen such a great post. Your wonderful post can inspire a lot and helps us. I visit your website often and share with my friend.
    umac core

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  13. Thank you so much Allison Mishen for the sweet comment...my purpose of writing healthy dishes should help others ..my aim will be served then...when healthy habitis slowly disappearing people should wake up and take care of their and their people by providing healthy food...I am thnkful to you, these words really help me to grow...

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  14. Madam I tried hassle sambar today it turned out superb....just one doubt can we add thoor dal to cook and little jeera while preparing masala for sambar .Thanks for the recipe

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    Replies
    1. You can add but the curry turns thick ..and adding jeera has no probs...

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  15. Thanks madam ....madam i have send messages in your face book please check madam...this is regarding general fresh groung masala recipe for all variety sambar .for e.g.mixed vegetable sambar ,mixed soppu sambar ,mixed kaalu sambar ,drustick and brinjal sambar ,beans sambar .......what are the ingredients I have to add ...coconut +other ingredients ...I have send pics of basale sambar in message .I.prepared neeru dosa for basale sambar

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